Grilled Tenderloin With Spicy Pomegranate Sauce Recipes

GRILLED TENDERLOIN WITH SPICY POMEGRANATE SAUCE

Steps:

• Combine juice and jalapenos in a small saucepan.
• Heat over high heat until mixture boils.
• reduce heat to medium and cook, uncovered, about 15 minutes or until mixture reduces to about half its volume.
• Remove from heat.
• Stir in vinegar, honey,1/8 tsp salt, 1/8 tsp pepper, and crushed red pepper.
• Measure out and reserve about 3 tablespoons juice mixture to serve at the table.
• Combine 1/2 teaspoon olive oil, remaining salt and pepper and garlic.
• Brush oil mixture evenly over pork loin.
• Preheat grill to medium-high or allow coals to burn down to white ash.
• Cook pork over direct heat about 17-20 minutes, turning to brown evenly, or until meat thermometer registers 155°for medium doneness.
• Brush generously and frequently with cherry sauce during last 10-15 minutes of cooking.
• When pork is done, remove from grill and cover with aluminum foil. Allow to stand 5-10 minutes.
• Slice pork crosswise and arrange on platter.
• Drizzle with reserved sauce.

PORK TENDERLOIN FILET WITH POMEGRANATE MOLASSES

Steps:

• Marinade: Put all ingredients in a blender and pulse a couple of times.
• Reserve 2 tablespoons for the sauce.
• Place the pork fillet in the marinade and leave for about 4 hours.
• To prepare pork: Preheat the oven to 400c.
• Season the pork well with salt and pepper.
• Heat the olive oil in a large frying pan on medium heat and sear the pork all over.
• Place it in the oven 6-7 minutes or until cooked to your likeing.
• The pork should be just cooked through and a little pink still.
• Remove the pork and allow to rest.
• Deglaze the pan with the orange juice.
• Bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half.
• Whisk in the reserved marinade, butter and the tablespoon of pomegranate molasses.
• Sice the pork into diagonals 1cm thick, and serve with the sauce spooned over.

PORK TENDERLOIN WITH POMEGRANATE SAUCE

Steps:

• Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.
• While pork stands, pour off and discard any fat from skillet, then add pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
• Remove from heat and add Sherry vinegar to taste, then swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.