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Pork Tenderloin with Pomegranate Sauce
A fabulous main course for a winter feast.
Recipe Details
| Roasted Moroccan Tomato Soup | |
SERVES | |
| 4 | |
INGREDIENTS | |
| 3 lbs. plum tomatoes, quartered 3 teaspoons fresh garlic, chopped 2 red bell peppers, chopped 1 teaspoon kosher salt ¼ teaspoon freshly ground pepper 2 tablespoons balsamic vinegar 2 tablespoons olive oil ½ cup Wild Thymes Moroccan Spicy Pepper Dipping Sauce ½ cup crème fraîche or sour cream | |
DIRECTIONS | |
| Preheat oven to 350 F. In ovenproof dish, combine tomatoes, garlic, peppers. Salt, pepper, balsamic vinegar and olive oil. Roast for 45-50 minutes until tomatoes are bubbly and peppers are soft. Remove from oven and put into a blender or food processor and mix well. Combine the Wild Thymes Moroccan Spicy Pepper Dipping Sauce and the créme fraîche until the mixture is combined well. Divide soup into serving bowls and top with a tablespoon of the Moroccan cream mixture. | |
DIETARY RESTRICTIONS | |
| Gluten Free Kosher Low Calorie Low Carbohydrate Low Cholesterol Low Fat Low Sodium | |
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