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!
Pomegranate Blood Orange Glazed Pork Tenderloin
- 1 pork tenderloin
- 3 1/2 tsp organic Coriander·Cumin rub
- 2 organic cinnamon sticks
- 1 tbsp olive oil
- 3/4 cup pure pomegranate juice
- 1 blood orange or any juicy orange
- 1 tbsp balsamic vinegar
- 1/2 tsp cornstarch
- 1/2 cup water
- 1 tbsp butter
- pomegranate seeds for garnish optional
Rinse and dry pork loin. Mix ground spices and seasonings together and rub 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.
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.
NOTE 1: My local Mediterranean market carries a product by Zadaf called "pomegranate paste." It is 100% pomegranate and comes in a tall glass bottle. I find it a less expensive alternative to using regular pomegranate juice, and since it is already thick and syrupy less reduction time is necessary. If you can find it, substitute it for the pomegranate juice, water and corn starch. It is less than $7.00 for a large bottle, can also be used for a pomegranate tequila sunrise, and can be ordered at http://sadaf.com/store/product518.html
NOTE 2: Any pork tenderloin will do, but the last time I made this I used one from my local supermarket by Hormel that had been marinated in lemon and garlic—very moist!!