Fennel-Rubbed Pork with Shallot-Pomegranate Reduction

Photo: Randy Mayor; Styling: Jan Gautro
This simple quick-to-fix meal will fit your hectic work schedule or busy home life. Serve with walnut couscous.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

March 2009