Sunday, October 19, 2008

Pork tenderloin with pomegranate and currant glaze


Served with Butternut squash risotto.

Here is a great recipe that I tried for the first time this week.

The only tricky parts are finding pomegranate juice (not drink!) that won't break the bank, and remembering to use an oven mitt or towel when handling the fresh-from-the-oven skillet during sauce prep. I can't stress that last one enough; that handle is hot, and I'm lucky I have good reflexes.

PORK TENDERLOIN WITH POMEGRANATE AND CURRANT GLAZE


Ingredients

1 tbsp olive oil
1 pork tenderloin (~1 lb)
salt and pepper
1 cup pomegranate juice
1 tbsp unsulfered molasses
1/4 cup dried currants

Instructions


Preheat oven to 350˚.

Season tenderloin with salt and pepper. In an ovenproof skillet over medium-high heat, brown tenderloin on all sides (~6–8 min).

Tranfer skillet to oven and roast until an instant-read thermometer registers 140˚ (~10–15 min).

Transfer pork to a platter and tent with foil, and return skillet to stove. Bring to a boil over medium-high heat the juice, molasses and currants. Cook for 5–6 minutes, until the sauce has formed a glaze.

To serve, slice pork and drizzle with glaze.




Best,

kh

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