Pan-Grilled Pork Tenderloin with Pomegranate Molasses

Pan-Grilled Pork Tenderloin with Pomegranate Molasses Recipe
Randy Mayor; Jan Gautro
One of the flavors often found in pinot noir is pomegranate, which inspired me to create this easy dish. The sauce is based on pomegranate molasses, a thick, savory syrup used in Middle Eastern cooking that acts as a fascinating bridge to the pinot noir. Look for pomegranate molasses in Middle Eastern markets. Serve with a simple side dish of steamed asparagus and roasted onion wedges. To prepare the onions with the pork tenderloin, remove pork from pan after browning on all sides. Cook the onion wedges in the pan for one minute, then return the pork to the pan and bake as directed.

Yield:

4 servings (serving size: about 3 ounces pork and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 220
Caloriesfromfat 29 %
Fat 7.1 g
Satfat 3.2 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 25.2 g
Carbohydrate 13.1 g
Fiber 0.1 g
Cholesterol 81 mg
Iron 2.3 mg
Sodium 404 mg
Calcium 37 mg

Ingredients

Sauce:
1 cup less-sodium beef broth
1/2 cup pinot noir or other spicy dry red wine
2 tablespoons pomegranate molasses
1 tablespoon finely chopped shallots
1 tablespoon honey
1 tablespoon butter
Pork:
1/2 teaspoon salt
1/4 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray

Preparation

To prepare sauce, combine broth and the next 4 ingredients (through honey) in a small saucepan; cook over medium heat 30 minutes or until reduced to 1/3 cup. Remove from heat; strain over a bowl. Discard solids. Add butter to the molasses mixture, stirring with a whisk until the butter melts.

To prepare pork tenderloin, preheat oven to 500°.

Heat a cast-iron skillet over medium-high heat. Combine salt, five-spice powder, and pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan, and cook 1 minute, browning on all sides. Place pan in oven; bake at 500° for 12 minutes or until a thermometer registers 155° (slightly pink). Let stand 10 minutes. Thinly slice pork, and serve with sauce.

Perfect wines: Sanford Pinot Noir 2001 "Santa Rita Hills" (Santa Barbara County, CA), $26. This wine's beautiful flavors of earth, pomegranate, grenadine, mocha, and cherry preserves come into focus when you serve it with the pork tenderloin and pomegranate sauce. The sauce also mirrors the wine's wonderful silky, plush texture. As a less expensive alternative, consider the Echelon 2002 Pinot Noir from the Central Coast of California, about $12.

Note:

Karen MacNeil,

October 2004
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