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.
PORK TENDERLOIN WITH POMEGRANATE SAUCE
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
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.
MOLASSES-GLAZED PORK TENDERLOIN
This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.
Provided by TURBO01
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.
Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 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.
PORK TENDERLOIN FILET WITH POMEGRANATE MOLASSES
I found this online while looking for recipe using pomegranate molasses. It looks fantastic, and I can't wait to try it.
Provided by JustJanS
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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 MOLASSES MUSTARD SAUCE
This is quite good served with Recipe #247037. Cook time includes 4 hour marinade. This could also be grilled as originally suggested in recipe by Bon Appetit July 2005.
Provided by Chandra M
Categories Pork
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
- Place pork in sip top bag and pour marinade over.
- Refrigerate for 4 hours (can be made the morning of and marinaded longer).
- Cook: Preheat oven to 400°F.
- Drain the marinade into a small saucepan, set aside.
- Heat the oil in a large heavy skillet over medium high heat.
- Lightly brown the tenderloin on all sides, about 5 minutes total.
- Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
- Remove from oven and place a loose foil tent over the meat.
- Let rest 5 minutes.
- In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
- Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
- Serve pork thinly sliced with sauce drizzled over top.
Nutrition Facts : Calories 427.8, Fat 16.5, SaturatedFat 4.1, Cholesterol 112.3, Sodium 268.2, Carbohydrate 32.9, Fiber 0.5, Sugar 23.9, Protein 35.5
GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Provided by Jan Esterly
Categories Mustard Pork Backyard BBQ Dinner Meat Pork Tenderloin Summer Grill/Barbecue Molasses Bon Appétit Pittsburgh Pennsylvania Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
- Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
- Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
- Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
POMEGRANATE PORK TENDERLOIN
Tender cubes of pork are paired with a flavorful sweet-tart pomegranate juice sauce. Add a salad or some steamed veggies to complete the meal. If you are making this during the week, try using a long grain and wild rice mix, which cooks more quickly than wild rice.-Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the flour, cornmeal, lemon zest, 1 teaspoon salt and pepper. Add pork, a few pieces at a time, and shake to coat. , In a large skillet, cook pork in oil for 5-7 minutes on each side or until tender. Remove and keep warm. , In the same skillet, combine the broth, juice, sugar, garlic, ginger, cayenne and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan and heat through. Serve with rice.
Nutrition Facts : Calories 374 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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- 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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