Thursday, April 8, 2010

Pomegranate Pork Tenderloin

I really hope that the rest of my POM Wonderful experiments turn out this well!  While I was sipping on my bastardized Pom-tini the other day, I had the idea to try a pomegranate marinade for a pork tenderloin.  It was pretty damn good and I can’t wait to try it again!

 

Pomegranate Pork Tenderloin

1 whole pork tenderloin

3/4 cup POM Wonderful pomegranate juice

2/3 cup red wine

2 tsp – 1 Tbls valencia orange peel (I have the freeze-dried stuff you find with the spices, but a smaller quantity of fresh would probably be better)

1 Tbls honey

1 Tbls minced garlic

Salt and pepper

Combine the POM Wonderful, the red wine, the orange peel, and the honey in a saucepan and boil for about 10 minutes or so to reduce it a little bit, then remove it from the heat and let it cool.  In the meantime, place the pork in a gallon ziploc bag and sprinkle with some salt and black pepper and slather the garlic on top.  Pour the cooled marinade over the pork and rub it and squish it a bit to distribute the garlic, making sure the pork is covered with everything, then keep it in the fridge for several hours, turning about halfway through (I actually ended up marinating mine for over 24 hours and it was fantastic!).

 

Preheat the oven to 375° and roast for about 40-45 minutes, turning halfway through.

Pomegranate Pork Tenderloin

I made a dipping sauce with equal parts dijon mustard, low-fat sour cream, and Four Oaks Farm’s Spiced Peach Chutney, and I served it all alongside some steamed broccoli with half a wedge of garlic & herb Laughing Cow spreadable cheese (an idea I stole from The Scorpio Woman!)

 

The pork had kind of a smoky tannin aftertaste from the wine, but the first thing you taste is the sweetly savory pomegranate/orange/honey combo.  I’ll definitely be making this again!  Thanks, POM Wonderful!