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Fennel-Rubbed Pork with Shallot-Pomegranate Reduction

Fennel-Rubbed Pork with Shallot-Pomegranate Reduction
Photo: Randy Mayor; Styling: Jan Gautro
Yield

4 servings (serving size: 3 ounces pork and about 2 tablespoons sauce)

This simple quick-to-fix meal will fit your hectic work schedule or busy home life. Serve with walnut couscous.

Ingredients

  • Sauce:
  • 1 1/2 cups pomegranate juice
  • 1/2 cup orange juice
  • 1/3 cup chopped shallots
  • 3 tablespoons sugar
  • 4 teaspoons chilled butter, cut into small pieces
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • Pork:
  • 3/4 teaspoon fennel seeds, crushed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (1-pound) pork tenderloin, trimmed
  • 1 teaspoon olive oil

Nutrition Information

  • calories 302
  • fat 10 g
  • satfat 4.3 g
  • monofat 3.9 g
  • polyfat 0.7 g
  • protein 23.9 g
  • carbohydrate 28.6 g
  • fiber 0.5 g
  • cholesterol 75 mg
  • iron 1.7 mg
  • sodium 381 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 450°.

  2. To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.

  3. To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450° for 18 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes; cut into 1/4-inch slices. Serve with sauce.