Pork Tenderloin With Pomegranate And Orange Recipes

PORK TENDERLOIN WITH POMEGRANATE GLAZE

Steps:

• Stir together cinnamon, salt, coriander, cumin and pepper in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
• Heat oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into center of each tenderloin registers 145 degrees F, 20 to 25 minutes. Transfer pork with tongs to a cutting board and let stand 10 minutes.
• Meanwhile, pour off and discard any fat from skillet, then add pomegranate juice and boil over medium-high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to medium). Stir together cornstarch and 1 tablespoon water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
• Remove from heat and add vinegar to taste. 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.

PORK TENDERLOIN WITH POMEGRANATE SAUCE

Steps:

• 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 center of each tenderloin registers 145°F, 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 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together cornstarch 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.

ORANGE PORK TENDERLOIN

Steps:

• Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

PORK TENDERLOIN

Steps:

• Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.
• Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.

ORANGE MARINATED PORK TENDERLOIN

Steps:

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
• Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

POMEGRANATE GLAZED PORK

Steps:

• Remove the pork roast from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
• Place the carrot halves on the bottom of a small roasting pan and set aside.
• Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
• Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
• Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
• Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

PORK TENDERLOIN WITH FARRO AND ORANGES

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot and cook, stirring occasionally, until tender, 2 minutes. Stir in the farro, 1/2 teaspoon salt and a few grinds of pepper. Add 1 3/4 cups water and bring to a boil. Reduce the heat to a simmer, cover and cook until the water is absorbed and the farro is tender, 25 minutes.
• Meanwhile, rub the pork with the rosemary and a pinch each of salt and pepper. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the pork and orange wedges. Cook, turning the pork and oranges halfway through, until browned, 5 minutes. Transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork and oranges to a cutting board; let rest.
• Add the wine to the skillet and cook over medium-high heat, scraping up any browned bits, until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken broth and honey and simmer until slightly reduced, about 2 minutes.
• Slice the pork. Stir the radicchio and parsley into the farro. Serve the pork with the oranges and farro; top with the pan sauce.

ITALIAN PORK TENDERLOIN

Steps:

• Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
• Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

PORK TENDERLOIN WITH POMEGRANATE AND ORANGE

Steps:

• For the Spice Paste: In a bowl, stir together the orange juice, soy sauce, ginger, pomegranate syrup, hot mustard, orange zest, and garlic. Reserve 2 tablespoons paste for the sauce. Rub the remaining spice paste onto the meat. Cover and marinate in the refrigerator at least 6 hours or overnight. Let the meat stand at room temperature for 30 minutes before cooking. For the Basting Sauce: In a bowl, whisk the orange juice, honey, pomegranate syrup, soy sauce, and reserved 2 tablespoons spice paste to blend. Set aside 1/4 cup sauce to spoon on at the end. Preheat gas grill. Grill the pork, basting with the sauce and turning a few times for even cooking, until an instant-read thermometer registers 140 degrees, 5 to 8 minutes per side for tenderloins. Transfer the meat to a carving board and let stand for 10 minutes. Slice thinly. Spoon the reserved basting sauce iover the meat. Garnish with pomegranate seeds.

PORK TENDERLOIN FILET WITH POMEGRANATE MOLASSES

Steps:

• Marinade: Put all ingredients in a blender and pulse a couple of times.
• Reserve 2 tablespoons for the sauce.
• Place the pork fillet in the marinade and leave for about 4 hours.
• To prepare pork: Preheat the oven to 400c.
• Season the pork well with salt and pepper.
• Heat the olive oil in a large frying pan on medium heat and sear the pork all over.
• Place it in the oven 6-7 minutes or until cooked to your likeing.
• The pork should be just cooked through and a little pink still.
• Remove the pork and allow to rest.
• Deglaze the pan with the orange juice.
• Bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half.
• Whisk in the reserved marinade, butter and the tablespoon of pomegranate molasses.
• Sice the pork into diagonals 1cm thick, and serve with the sauce spooned over.