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.
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
1/2 teaspoon salt
1/4 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
How to Make It
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), $ 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 $
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I found the Pomegranate Molasses at Bristol Farms in Long Beach, CA & was very excited to make this recipe - then very disappointed with the outcome. I used Pinot Noir (a good one left over from the night before) & followed the recipe but the sauce was bitter, not good at all. The five-spice powder seemed to overwhelm the meat.
I don't think I did anything wrong, but everyone else really loved this recipe & we didn't like anything about it at all.
Easy, lots of sauce
This was delicious.
I used chicken broth instead of beef broth and served the pork with roasted onions and roasted potatoes and a green salad with a mustard vinigrette.
Everyone liked it very much.
There were no leftovers.
I plan to make it again.
Here's a recipe for Pomegranate Molasses
4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice
In a large, uncovered saucepan, heat all ingredients on med high until sugar has dissolved and the juice simmers. Reduce heat to maintain simmer. Simmer for about an hour until it has a syrupy consistency and reduced to 1 to 1 1/4 cups. Store in refrigerator. Want it sweeter, add more sugar while you are cooking it.
Hi All. I made this recipe on a girls night in and the ladies were all incredibly impressed. The pork is surprisingly moist for not being cooked in any fat and the sauce is delicious. I made a few substitutions/additions that you should consider. First, I browned the pork for three minutes total. It was still very juicy and slightly pink once baked. I'm not sure the suggested searing time is enough. I used a crannberry raspberry jam in lieu of the pomegranate molasses and the sauce was still incredible. And lastly, I increased the scallions to 1/4 cup.
All in all, quick, easy and delicious. Presents like a restaurant meal that cook in minutes. Cheers
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