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Pork Tenderloin with Pomegranate Sauce
A fabulous main course for a winter feast.
Recipe Details
| Pork Tenderloin with Pomegranate Sauce | |
SERVES | |
| 4 | |
INGREDIENTS | |
| ¾ teaspoon ground cumin ¾ teaspoon ground coriander ¾ teaspoon back pepper ½ teaspoon ground cinnamon ½ teaspoon salt 2 pork tenderloins, about ¾ lb each 2 tablespoons olive oil 1 cup Wild Thymes Pomegranate Salad Refresher* ¾ teaspoon cornstarch 1 tablespoon water 1 tablespoon unsalted butter | |
DIRECTIONS | |
| Stir together cumin, coriander, pepper, cinnamon and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated. Heat oil in heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145 degrees (about 20-25 minutes). Transfer to a cutting board and let stand 10 minutes. While Pork is sitting, pour off fat from the skillet and add salad refresher and boil over medium-high heat until reduced to about 2/3 cup. Reduce heat if it begins to burn, turn down the heat. Stir together cornstarch and water and whisk into salad refresher. Boil for about 2 minutes until it thickens slightly. Season with salt. Slice pork and serve with sauce. | |
DIETARY RESTRICTIONS | |
| gluten free low carbohydrate | |
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