Pork Tenderloin With Pomegranate Glaze Recipes

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SEARED PORK TENDERLOIN WITH POMEGRANATE GLAZE



Seared Pork Tenderloin with Pomegranate Glaze image

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

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), excess fat and silver skin removed
Coarse salt and ground pepper
1 cup pomegranate juice
1 tablespoon unsulfured molasses
1/4 cup dried currants

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.

POMEGRANATE GLAZED PORK



Pomegranate Glazed Pork image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 9

One 6- to 7-pound 8-rib bone-in center cut pork loin, chine bone removed, frenched
2 carrots, halved lengthwise
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon plus 1/4 teaspoon kosher salt
2 cups pomegranate juice
4 sprigs fresh thyme
3 tablespoons maple syrup
2 tablespoons whole-grain mustard

Steps:

  • Remove the pork roast from the refrigerator 30 minutes before cooking.
  • Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
  • Place the carrot halves on the bottom of a small roasting pan and set aside.
  • Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
  • Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
  • Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
  • Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

BALSAMIC-GLAZED PORK TENDERLOIN



Balsamic-Glazed Pork Tenderloin image

Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup balsamic vinegar
1/2 cup packed brown sugar

Steps:

  • Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.

PORK TENDERLOIN WITH POMEGRANATE SAUCE



Pork Tenderloin with Pomegranate Sauce image

A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.

Categories     Fruit Juice     Pork     Sauté     Quick & Easy     Dinner     Vinegar     Meat     Pork Tenderloin     Spice     Fall     Healthy     Pomegranate     Cinnamon     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 pork tenderloins (each about 3/4 pound)
2 tablespoons olive oil
1 cup plain pomegranate juice (such as POM Wonderful)
3/4 teaspoon cornstarch
1 tablespoon water
1 to 2 teaspoons Sherry vinegar
1 tablespoon unsalted butter
Special Equipment
an instant-read thermometer

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.

HONEY GLAZED PORK TENDERLOIN



Honey Glazed Pork Tenderloin image

Pork tenderloin basted with an Asian-style sauce. So easy and so good!

Provided by SAHMCOOK

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

⅓ cup honey
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 (3/4 pound) pork tenderloins

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
  • Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
  • Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g

PORK TENDERLOIN WITH POMEGRANATE GLAZE



Pork Tenderloin With Pomegranate Glaze image

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

2 cups pomegranate juice
1/4 cup sugar
2 (3/4 lb) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper

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

SPICED PORK TENDERLOIN WITH POMEGRANATE GLAZE



Spiced Pork Tenderloin With Pomegranate Glaze image

Make and share this Spiced Pork Tenderloin With Pomegranate Glaze recipe from Food.com.

Provided by Shelby Jo

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon sea salt, plus additional to taste
2 pork tenderloin (each 3/4 to 1 lb)
2 tablespoons olive oil
1 cup 100% pomegranate juice
3/4 teaspoon arrowroot
2 teaspoons balsamic vinegar
pomegranate seeds, for garnish (optional)

Steps:

  • Preheat oven to 350°F.
  • In a shallow bowl, stir together coriander, cinnamon, cumin, paprika and 1/2 tsp salt. Pat tenderloins dry and season with spice mixture until evenly distributed.
  • In a large heavy-bottomed skillet heat oil over medium-high until hot but not smoking. Reduce heat and sear pork until meat is browned on all sides. Using tongs, transfer pork to a baking dish and place in oven to cook for about 20 minutes or until a thermometer inserted diagonally into the center of each tenderloin registers 145°F Remove from oven and transfer pork to a cutting board, tent with aluminum foil and let rest for 10 minutes.
  • Meanwhile, pour off and discard any fat from skillet. Add pomegranate juice to skillet and boil over medium-high heat for 2 to 3 minutes or until juice is reduced to about 2/3 cup. In a small bowl, whisk together arrowroot and 1 tbsp reduced pomegranate juice. Whisk mixture back into skillet, then boil sauce until thickened slightly, about 1 to 2 minutes. Remove from heat and add vinegar. Season with salt.
  • Slice pork on the diagonal and drizzle with pomegranate glaze. Garnish with pomegranate seeds, if desired.

Nutrition Facts : Calories 269.1, Fat 10.7, SaturatedFat 2.6, Cholesterol 109.4, Sodium 286.1, Carbohydrate 6.5, Fiber 0.3, Sugar 5.5, Protein 34.9

CROWN ROAST OF PORK WITH GINGER POMEGRANATE GLAZE



Crown Roast of Pork with Ginger Pomegranate Glaze image

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

1 (6 pound) 12-rib crown roast of pork
salt and pepper to taste
1 cup orange marmalade
½ cup pomegranate juice
2 teaspoons chopped fresh ginger root
1 lime, juiced
2 tablespoons soy sauce

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

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  • Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup (about 8 minutes). Pour half of glaze into a small bowl; set aside.
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Top Asked Questions

How do you cook pork chops with pomegranates?
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).
How long does it take to cook a pork tenderloin on each side?
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.
What's the best way to tenderize pork tenderloins?
A small handful of brown sugar balanced it out and it was very good. I marinated the tenderloins in a mild brine overnight, then applied the rub in the morning (minus salt) and let it sit in the fridge all day. Like others I browned the meat on the stove then transferred to the oven to finish cooking.
What spices do you put on pork tenderloin before cooking?
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce. Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.

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