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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Instructions
- 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.
Ingredients
- 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
