Pork Tenderloin with Pomegranate Sauce

Ingredients for Pork Tenderloin with Pomegranate Sauce

• 3/4 teaspoons ground cumin

• 3/4 teaspoons ground coriander

• 3/4 colher de chá de pimenta preta

• 1/2 teaspoons ground cinnamon

• 1/2 colher de chá de sal

• 2 pork tenderloins (each about 350g )

• 2 colheres de sopa de azeite de oliva

• 240ml plain pomegranate juice (such as POM Wonderful)

• 3/4 teaspoons cornflour

• 1 tablespoon water

• 1 to 2 teaspoons Sherry vinegar

• 1 colher de sopa de manteiga sem sal

• an instant-read thermometer

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 a 12-inch heavy skillet over 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 thermometer inserted diagonally into centre of each tenderloin registers 63°C, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.

While pork stands, pour off and discard any fat from skillet, then add pomegranate juice to skillet and boil over moderately high heat until reduced to about 160ml , about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together cornflour and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.

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

Aviso Legal

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