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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 10g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.9g
  • Carbohydrate: 28.6g
  • Fiber: 0.5g
  • Cholesterol: 75mg
  • Iron: 1.7mg
  • Sodium: 381mg
  • Calcium: 37mg

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.
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