Pork Tenderloin with Pomegranate Glaze
- ¾ tsp. ground cumin
- ¾ tsp. ground coriander
- ¾ tsp. black pepper
- ½ tsp. ground cinnamon
- ½ tsp. salt
- 2 pork tenderloins (about ¾ lb. each)
- 2 Tbsp. olive oil
- 1 cup POM Wonderful® 100% Juice
- 1 Tbsp. cornstarch
- 2 Tbsp. water
- 1 tsp. sherry vinegar
- 1 Tbsp. unsalted butter
Directions1. Preheat oven to 400°F. Stir together cumin, coriander, pepper, cinnamon and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated. 1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sear tenderloins on both sides and transfer skillet to the oven. Roast for 15 minutes or until thermometer, inserted diagonally into the center of each tenderloin, registers 145°F. Transfer pork with tongs to a cutting board and let stand 10 minutes. 1. While pork is roasting, add pomegranate juice to a skillet and boil over medium-high heat until reduced to about ⅔ cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to medium). Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes. 1. Remove from heat and add sherry vinegar to taste, then swirl in butter until incorporated. Slice pork and serve with sauce.
Calories 190, Total Fat 10g (Saturated 3g, Trans 0g), Cholesterol 60mg, Sodium 200mg, Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 4g, Includes 0g Added Sugars), Protein 19g, Vitamin D 0%, Calcium 2%, Iron 6%, Potassium 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsGluten Free Main Dish 10 Dollar Meal American Winter Fall Spring Baking Special Occasion