Pork Tenderloin with Pomegranate Blood Orange Glaze
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
This flavorful pork tenderloin recipe features Smith & Truslow Organic Coriander Cumin Rub, complemented by a pomegranate blood orange glaze. Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!
Ingredients
Pork
- 1 pork tenderloin
-
3-1/2 teaspoons organic Coriander Cumin rub
- 1 tablespoon olive oil
Sauce
- 1/2 teaspoon cornstarch
- 1/2 cup water
-
3/4 cup pure pomegranate juice (feel free to substitute cranberry juice)
- 1 tablespoon balsamic vinegar
- 1 blood orange, or any juicy orange
-
2 organic cinnamon sticks
- 1 tablespoon butter
- pomegranate seeds for garnish, optional
Directions
Pork
Rinse and dry pork loin. Rub Coriander Cumin on meat.
Heat olive oil in pan and sear pork loin on every side until brown and cooked throughout (at least 20-25 minutes).
Remove pork loin and set aside on plate. Tent it with tin foil.
Sauce
Whisk cornstarch with water.
Pour pomegranate juice in pan and bring to medium heat, scraping pork bits and stirring.
Add cornstarch mixture, balsamic vinegar and juice from blood orange and bring to a boil.
Add cinnamon sticks and swirl in the butter.
Reduce heat and reduce until mixture is thickened and syrupy (at least 15 minutes).
Slice pork thinly, plate and drizzle with pomegranate/blood orange sauce.
Sprinkle with a few pomegranate seeds for garnish, if desired.