Fall is here and the pomegranate tree has lots of fruit. So, now becomes the fun part – what to do with all of those lovely pomegranates. This dish is a start. I present to you a marinated pork tenderloin that is roasted and served with a pomegranate sauce finished with fresh pomegranate arils and chopped parsley for a little burst of flavor and wonderful color. Looks great, doesn’t it?
OK, as you know, we have a pomegranate tree. Last year was the first year we really got pomegranates off the tree as it produced roughly 22 pomegranates. Sadly, we had a neighbor who was pilfering our tree so we only got to eat 12. It really irked me, too. This year, I have no idea how many pomegranates the tree produced. I know we have harvested at least 24 and there are another 22 on the tree.
Unbelievably, however, we have lost 1/3 of the fruit to some critters. They are either mice, rats, squirrels, birds or a combination of two or more of them. Apparently, in times of drought like we have been experiencing critters take to fruit trees for a water source. Once the critters open the pomegranates, the birds then come in. It was pretty amazing to see a pomegranate shell completely hollowed out on the inside. Oh well, as long as the tree continues to proliferate I guess we can afford to share our bounty with the critters of the area.
We love pomegranates. We eat them for breakfast with our yogurt, sprinkle them on salads (here, here and here) , dress eggplants with them, use them in chile rellenos, in seafood dishes (here and here) and in poultry dishes (here and here). This time we used the pomegranates with a pork dish that is absolutely delicious. The sweet tanginess of the pomegranate couples with the salty savoriness of the soy sauce to provide you a taste tantalizing flavor sensation. You definitely need to give this dish a try. This is what we did.
- 2/3 cup Pomegranate Juice (fresh is much sweeter and cleaner tasting)
- 1/4 cup orange blossom honey
- 1/2 Tbsp cornstarch
- 1 tsp red pepper flakes
- 3 Tbsp soy sauce
- 2 tsp ginger, minced
- 3 tsp garlic (3 cloves), minced
- 1 pork tenderloin (roughly 2 lbs.)
- 2 – 3 Tbsp oil (we used a chile infused macadamia nut oil)
- 1 whole fresh pomegranate, seeded, for garnish
- 2 Tbsp parsley, chopped, for garnish
First thing first, if you’re going to use fresh pomegranate juice, make the pomegranate juice. (If using POM, skip this step but use an additional 2 Tbsp honey) Add the arils to a food processor.
Puree the arils.
Strain through a fine mesh sieve of Chinoise.
In a small mixing bowl, add the soy sauce
with the garlic
Place the pork tenderloin into a baking dish or a sealable plastic bag and pour the marinade over the pork.
Cover or seal and marinate for not less than 1 nor more than 4 hours.
Pour oil into a heavy bottom skillet, preferably cast iron, over high heat.
Remove pork tenderloin from marinade and place in hot skillet.
Sear the pork tenderloin on all sides.
Place pork tenderloin in oven and pour remaining marinade over the top.
Roast for 20 minutes or until the internal temperature reaches 142-45 F for a medium (or to your desired doneness).
While the pork tenderloin is cooking, in a 1 qt saucepan, mix together the pomegranate juice,
and red pepper flakes.
Place over medium heat and simmer until a nice syrup forms. Set aside until pork tenderloin is cooked.
Remove pork tenderloin from oven and skillet. Tent and allow pork tenderloin to rest.
Put the skillet over medium-low heat and add the pomegranate syrup mixture to deglaze the pan and form the pomegranate sauce, scraping up any pork and tasty bits.
Allow to thicken to desired consistency.
Slice pork tenderloin on an angle.
Put on a plate and spoon sauce over the top.
Sprinkle with pomegranate seeds
and a little chopped parsley for added color.
Serve & enjoy!