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Pork Tenderloin with Pomegranate Blood Orange Glaze

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!

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  • 1.Rinse and dry pork loin. Rub Coriander Cumin on meat.
  • 2.Heat olive oil in pan and sear pork loin on every side until brown and cooked throughout (at least 20-25 minutes).
  • 3.Remove pork loin and set aside on plate. Tent it with tin foil.
  • 4.Whisk cornstarch with water.
  • 5.Pour pomegranate juice in pan and bring to medium heat, scraping pork bits and stirring.
  • 6.Add cornstarch mixture, balsamic vinegar and juice from blood orange and bring to a boil.
  • 7.Add cinnamon sticks and swirl in the butter.
  • 8.Reduce heat and reduce until mixture is thickened and syrupy (at least 15 minutes).
  • 9.Slice pork thinly, plate and drizzle with pomegranate/blood orange sauce.
  • 10.Sprinkle with a few pomegranate seeds for garnish, if desired.


  • 1 pork tenderloin
  • 3-1/2 teaspoons organic Coriander Cumin rub
  • 2 organic cinnamon sticks
  • 1 tablespoon olive oil
  • 3/4 cup pure pomegranate juice
  • 1 blood orange, or any juicy orange
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cornstarch
  • 1/2 cup water
  • 1 tablespoon butter
  • pomegranate seeds for garnish, optional