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 GLAZED PORK
Provided by Giada De Laurentiis
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
SAUTEED PORK MEDALLIONS WITH LEMON-GARLIC SAUCE
I found this recipe in Woman's Day. It was an advertisement for pork. Sounds good, and it's a quick dinner!
Provided by Chris Reynolds
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.
- Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.
- Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).
- Serve the pork with whole wheat linguine or brown jasmine rice. For a vegetable, steamed broccoli rabe or spinach.
PORK MEDALLIONS WITH POMEGRANATE SAUCE
Stovetop pork medallions cook up moist, lean and tender. Serve with rice to make sure you get every drop of the tangy pomegranate sauce.-Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender., Meanwhile, cut pork tenderloin into eight slices; flatten slightly. In a large resealable plastic bag, combine the flour, cornmeal and lemon zest. Add pork, a few pieces at a time, and shake to coat., In a large skillet coated with cooking spray, cook pork in oil in batches for 2-3 minutes on each side or until tender. Remove and keep warm., In the same skillet, combine the broth, pomegranate juice, brown sugar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and wild rice.
Nutrition Facts : Calories 425 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 346mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 2g fiber), Protein 30g protein.
MARINATED PORK MEDALLIONS WITH A GINGER-APPLE COMPOTE
Fresh pork medallions are marinated in a balsamic vinegar and garlic blend and topped with a fresh, homemade ginger-apple compote.
Provided by adam
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
- While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.
Nutrition Facts : Calories 536.3 calories, Carbohydrate 45.4 g, Cholesterol 110.1 mg, Fat 31.3 g, Fiber 2 g, Protein 19.3 g, SaturatedFat 16.2 g, Sodium 239 mg, Sugar 39 g
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.
PORK MEDALLIONS WITH GARLIC-GINGER-POMEGRANATE SAUCE
Make and share this Pork Medallions With Garlic-Ginger-Pomegranate Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 6 ingredients in a zip-lock freezer bag; add ¼ teaspoon salt and 1/8 teaspoon pepper.
- Add pork; marinate in refrigerator 2 hours, turning bag occasionally.
- Remove pork from bag, reserving marinade.
- Sprinkle pork with ¼ teaspoon salt, 1/8 teaspoon pepper (or to taste) and flour.
- Preheat oven to 350°.
- Heat oil in a large ovenproof skillet over med-high heat.
- Add pork; cook 5 minutes, browning all sides.
- Pour reserved marinade over pork; bake in oven for 10 minutes or until a thermometer reads 160°.
- Remove pork from pan; let stand 10 minutes; cut crosswise into 8 pieces.
- Combine 1 tablespoon water and cornstarch, stir with a whisk.
- Bring marinade to a boil over med-high heat.
- Add cornstarch mixture to marinade; cook 1 minute or until sauce thickens, stirring constantly.
- Serve sauce over pork; sprinkle with cilantro.
Nutrition Facts : Calories 193.8, Fat 7.9, SaturatedFat 2.4, Cholesterol 74.8, Sodium 724.8, Carbohydrate 5, Fiber 0.3, Sugar 0.3, Protein 24.5
POMEGRANATE GELEE
When you replace the usual gelatin with agar, like this healthy dessert does, you're getting the health benefits of the seaweed from which the setting agent is derived.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine the water, pomegranate juice, orange juice, agar, and sugar in a medium saucepan over high heat, whisking occasionally. Bring to a boil. Reduce to a simmer and whisk until the sugar and the agar have dissolved completely, about 5 minutes.
- Transfer mixture to a large bowl or liquid measuring cup (for easy pouring). Divide grapes evenly among 8 parfait glasses and pour 2/3 cup pomegranate mixture into each glass, whisking the liquid before pouring to be sure no agar has settled to the bottom. Refrigerate until set, about 3 hours.
Nutrition Facts : Calories 157 g
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