This simple quick-to-fix meal will fit your hectic work schedule or busy home life. Serve with walnut couscous.
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
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
How to Make It
Preheat oven to 450°.
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.
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.
I used pomegranate molasses and orange juice concentrate, so I didn't have to reduce it. The sauce came together very quickly. Pork should only be cooked to 138 though, 155 will leave you with a very dry roast.
Incredible flavor, & great combo with the sauce! It came together quickly. -Very- moist pork. You could omit the sauce and serve the pork with something else tangy. The supermarket just had a 3-pound tenderloin, but it still worked to triple the recipe. I'm glad because it's so tasty!
Wow, what a fantastic recipe. I used pomegranate-wild berry juice. As others stated, it did take longer than 18 minutes for the sauce reduction, but it was fantastic. This is an excellent entree, and I would be proud to serve it to company. Served with baked sweet potatoes, cucumbers with dill salad, lima beans, and hot cuban bread.
Incredible dish... I took the advice on prepping the sauce first and then just keeping it simmering and it allowed me to pop everything out of the kitchen at the same time. The couscous was a brilliant pairing that my guests all adored.
This is a great recipe and so very easy to make! It might not be the best pork I've ever had but it's really good. Unfortunately I thought the reduction was too sweet when I first tasted it so I added more seasonings to cut the sweetness but after I tried it with the pork I wish I would've left it alone. The sweetness would really compliment it.
It was very easy to prepare. The taste was incredible. I was unable to find the pomegranate juice. So, I subbed pomegranate-cherry. I agree, the reduction took longer, on high even. Regardless, this is a KEEPER!
Made to recipe, substituting ground fennel for crushed fennel. Reduced the sauce in advance -- took awhile to boil down. Overall, super results from quick & easy prep. Served with the recommended walnut couscous & steamed broccoli.
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