PORK TENDERLOIN WITH POMEGRANATE GLAZE
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Stir together cinnamon, salt, coriander, cumin and pepper in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
- Heat oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into center of each tenderloin registers 145 degrees F, 20 to 25 minutes. Transfer pork with tongs to a cutting board and let stand 10 minutes.
- Meanwhile, pour off and discard any fat from skillet, then add pomegranate juice and boil over medium-high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to medium). Stir together cornstarch and 1 tablespoon water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
- Remove from heat and add vinegar to taste. 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.
POMEGRANATE GLAZE
I made this for a ham tonight but it would work for any other kind of meat or maybe even fish. DH's comment, "this stuff ROCKS!" It is loosely based on many recipes I saw on the internet, none of which were quite right, imo. A very simple but sublime sauce. You could add fresh pomegranate seeds or use them as garnish or just eat them as my 6yo did.
Provided by Elmotoo
Categories Sauces
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, simmer juice & sugar until reduced to 1.5c, about 15 minutes.
- Whisk in mustard. Whisk in butter until melted & smoooooth.
- Stir in optional pomegranate seeds.
PORK TENDERLOIN WITH POMEGRANATE GLAZE
From Cooking Light. I haven't made this yet, but I think it would be a nice dish for a dinner party. Glaze will thicken significantly if made ahead; microwave at HIGH for a few seconds at a time, stirring after each heating, unil thinned.
Provided by kitchenslave03
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450.
- Combine juice and sugar in a med saucepan over med heat, and bring to a boil. Cook til reduced to 1/2 c, about 8 minute Pour half of glaze into a small bowl and set aside.
- Sprinkle pork with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray. Brush pork with half of the glaze in the saucepan. Bake at 450 for 15 min or til it registers 145 degrees. Baste pork with remaining glaze in saucepan; cook an additional 5-7 min or til it registers 155 degrees.
- Remove pork from oven; baste with half the glaze in the bowl. Let pork stand 10 minute Cut pork across grain into thin slices. Serve with remaining glaze in bowl.
Nutrition Facts : Calories 186.7, Fat 6.1, SaturatedFat 2.1, Cholesterol 74.8, Sodium 249.4, Carbohydrate 8.4, Sugar 8.3, Protein 23.3
CROWN ROAST OF PORK WITH GINGER POMEGRANATE GLAZE
Tender pork richly glazed with the sparkling taste of ginger and pomegranate juice. I recommend ginger marmalade if you can find it. Serve with apple sauce or gravy made from the juices in the pan.
Provided by JAYDA
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan; season with salt and pepper. Place roast in preheated oven.
- In a small saucepan, combine pomegranate juice, ginger, lime juice, and soy sauce. Bring to a simmer, stir in marmalade, and remove from heat. Set this glaze aside.
- When the roast has been cooking for 1 hour and 20 minutes, brush roast with approximately 1/3 of the glaze. Roast 10 minutes more, brush with 1/3 more of the glaze. Roast 10 minutes more, brush with remaining glaze. Continue roasting until the internal temperature of the meat reaches 145 degrees F (63 degrees C). Remove from oven, and allow to rest for 10 minutes before slicing.
Nutrition Facts : Calories 502.6 calories, Carbohydrate 35.7 g, Cholesterol 119.1 mg, Fat 22.3 g, Fiber 0.6 g, Protein 40.1 g, SaturatedFat 7.9 g, Sodium 609.4 mg, Sugar 31.4 g
SEARED PORK TENDERLOIN WITH POMEGRANATE GLAZE
Searing pork tenderloin quickly yields juicy results. A fast pan sauce with of-the-season pomegranate juice adds a sweet-and-sour accent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; cook in skillet until browned on all sides, 6 to 8 minutes. Transfer skillet to oven, and roast until an instant-read thermometer inserted in the thickest part of tenderloin registers 150 degrees, 10 to 15 minutes. Transfer pork to a platter (reserve skillet), and tent with aluminum foil.
- Carefully return skillet to stove. Add pomegranate juice, molasses, and currants to skillet, and bring to a boil over medium-high. Cook until sauce is thickened to a glaze, 5 to 6 minutes. (To test: Coat the back of a spoon with sauce, and run your finger through it to make a line; the glaze is ready when the line doesn't fill in.) To serve, thinly slice pork, and drizzle with glaze.
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