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Pork Tenderloin with Pomegranate Sauce

Pork Tenderloin with Pomegranate Sauce

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Pork Tenderloin with Pomegranate Sauce

¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon salt
2 ¾-pound pork tenderloins
2 tablespoons olive oil
1 cup plain pomegranate juice
¾ teaspoon cornstarch
1 tablespoon water
1-2 teaspoons sherry vinegar
1 tablespoon unsalted butter

In a shallow bowl, stir together cumin, coriander, pepper, cinnamon and salt. Pat tenderloins dry, then dredge in the spice mixture until evenly coated.

In a 12" heavy skillet, heat oil on moderately high heat until hot but not smoking. Reduce heat to moderate, and cook pork, turning occasionally, until meat is browned on all sides and a thermometer inserted diagonally into the center of each tenderloin registers 145°, about 20-25 minutes. Use tongs to transfer the pork to a cutting board, and let the tenderloins rest for 10 minutes.

While the pork stands, pour off and discard any fat from the skillet, then add pomegranate juice to the skillet and boil over moderately high heat until it’s reduced to about ⅔ cup, about 3 minutes (If the side of the skillet begins to scorch, reduce heat to medium). Stir together cornstarch and water, and whisk into the juice. Boil the sauce until slightly thickened, about 1-2 minutes.

Remove from heat, and add vinegar to taste, then stir in the butter until melted. Pour the sauce through a fine-mesh sieve into a bowl, and skim off any fat. Season with salt. Slice the pork, and serve it with the sauce.