Fennel-Rubbed Pork with Shallot-Pomegranate Reduction

  • carolfitz Posted: 01/09/10
    Worthy of a Special Occasion

    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.

  • amh1128 Posted: 03/06/09
    Worthy of a Special Occasion

    I thought this was excellent. The pork had such great flavor and crust that I don't even think the sauce was needed. I made couscous with parseley and toasted pinenuts and sauteed spinach. Fantastic!

  • RessaLane Posted: 03/03/09
    Worthy of a Special Occasion

    Very Good. Pork was very easy to fix. The Shallot-Pomegranate Reduction took longer to do but probably because I was doing it on low heat. I would definitely make this again and even try it on chicken. The reduction was excellent. I reduced the butter a little and I don't think it made a difference.

  • BekahDenver Posted: 03/02/09
    Worthy of a Special Occasion

    Made this for the first time and my whole family enjoyed it. I used about 4x the seasoning on the pork and also added some ground corainder seeds. The timing of it worked well too. The pork cooked in the oven as the reduction was made. Not too many ingredients and extremely tasty. Had a really nice crispy crust-- made it in a cast iron pan. Great weekday meal. Just served it with some basmati rice with toasted pecans and a simple salad.

  • ahewisonsmith Posted: 03/31/09
    Worthy of a Special Occasion

    So yummy. Definitely a keeper. The sauce took longer to reduce though....so I would make it before I cooked the pork next time and keep it warm because the pork was waiting for the sauce!

  • Bianca09 Posted: 12/08/10
    Worthy of a Special Occasion

    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.

  • LutzCat Posted: 01/25/11
    Worthy of a Special Occasion

    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.

  • JCMMorehead Posted: 12/08/10
    Worthy of a Special Occasion

    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.

  • jntooker Posted: 03/22/11
    Worthy of a Special Occasion

    DE-LISH

  • ISpyPie Posted: 11/17/10
    Worthy of a Special Occasion

    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!

  • dkwok81 Posted: 11/13/11
    Worthy of a Special Occasion

    Outstanding sauce!! I replaced the orange juice for orange mango (all I had on hand) and followed the directions as stated. It came out perfectly! My husband and mother in law loved it!!

  • HersheyHome Posted: 01/29/14
    Worthy of a Special Occasion

    Awesome recipe! Packed with flavor, easy to make, tenderloin is moist! Will definitely make again!

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