I created this recipe to enter into two different recipe contests. One is sponsored by POM Wonderful, and the other by the Foodie Blogroll Forum. The recipe calls for the use of pomegranates as well as POM Wonderful Pomegranate Juice.
I only recently found out the correct way to extract and eat seeds from a pomegranate and I did a post with step-by-step instructions. The pomegranate is highly nutritious, and I enjoy snacking on it as well as using it in recipes.
Pomegranate juice is amazing when combined with balsamic vinegar, so I decided to try it on pork. The pork turned out to be very tender and tasty. I also added a generous amount of pomegranate seeds which gave it a tart-sweet crunch. Pomegranate juice is a beautiful red color, also which adds to the presentation.
Oven Roasted Pork Tenderloin with Pomegranate Glaze
1 pork tenderloin
2 tsp sesame oil
3 tbsp canola oil
salt, pepper, coriander
1/4 cup sugar
1 cup POM Wonderful Pomegranate Juice
1/4 cup balsamic vinegar
1/4 tsp sage
1/4 tsp coriander
1 tbsp cornstarch
2 apples, peeled and sliced
1 cup pomegranate seeds
Heat oils in a large skillet. Sprinkle pork with salt, pepper, and coriander. Brown on both sides. Place pork in a greased baking dish. Place sliced apples around the pork.
Heat together pomegranate juice and vinegar. Add sugar, sage, and coriander. Cook over medium heat until sugar is dissolved.
In a separate bowl, combine cornstarch with a small amount of cold pomegranate juice. Mix thoroughly. Add to hot liquid. Heat to boiling, stirring until thickened.
Pour over the pork tenderloin and apples. Sprinkle with pomegranate seeds.
Cover with foil and bake at 400 for 30 minutes. Uncover and bake for about 10 more minutes.
Brown pork in sesame and canola oils:
Heat pomegranate juice with balsamic vinegar and spices:
Combine cornstarch with a small amount of pomegranate juice:
Add to glaze mixture and heat to boiling, stirring until thickened:
Pour over pork and apples, and then sprinkle with pomegranate seeds.
Cover and bake.