Fennel-Rubbed Pork with Shallot-Pomegranate Reduction

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. 1. Preheat oven to 450°.
2. 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. 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.