Best Seared Pork Tenderloin With Pomegranate Glaze Recipes

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PORK TENDERLOIN WITH POMEGRANATE GLAZE



Pork Tenderloin With Pomegranate Glaze image

From Cooking Light. I haven't made this yet, but I think it would be a nice dish for a dinner party. Glaze will thicken significantly if made ahead; microwave at HIGH for a few seconds at a time, stirring after each heating, unil thinned.

Provided by kitchenslave03

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups pomegranate juice
1/4 cup sugar
2 (3/4 lb) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450.
  • Combine juice and sugar in a med saucepan over med heat, and bring to a boil. Cook til reduced to 1/2 c, about 8 minute Pour half of glaze into a small bowl and set aside.
  • Sprinkle pork with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray. Brush pork with half of the glaze in the saucepan. Bake at 450 for 15 min or til it registers 145 degrees. Baste pork with remaining glaze in saucepan; cook an additional 5-7 min or til it registers 155 degrees.
  • Remove pork from oven; baste with half the glaze in the bowl. Let pork stand 10 minute Cut pork across grain into thin slices. Serve with remaining glaze in bowl.

Nutrition Facts : Calories 186.7, Fat 6.1, SaturatedFat 2.1, Cholesterol 74.8, Sodium 249.4, Carbohydrate 8.4, Sugar 8.3, Protein 23.3

PORK TENDERLOIN WITH POMEGRANATE GLAZE



Pork Tenderloin with Pomegranate Glaze image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 teaspoon ground cinnamon
1/2 teaspoon salt, plus additional as needed
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground black pepper
2 pork tenderloins (each about 3/4 pound)
2 tablespoons olive oil
1 cup plain pomegranate juice, such as POM Wonderful
3/4 teaspoon cornstarch
1 to 2 teaspoons sherry vinegar
1 tablespoon unsalted butter

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.

POMEGRANATE GLAZED PORK



Pomegranate Glazed Pork image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 9

One 6- to 7-pound 8-rib bone-in center cut pork loin, chine bone removed, frenched
2 carrots, halved lengthwise
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon plus 1/4 teaspoon kosher salt
2 cups pomegranate juice
4 sprigs fresh thyme
3 tablespoons maple syrup
2 tablespoons whole-grain mustard

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 FILET WITH POMEGRANATE MOLASSES



Pork Tenderloin Filet With Pomegranate Molasses image

I found this online while looking for recipe using pomegranate molasses. It looks fantastic, and I can't wait to try it.

Provided by JustJanS

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 (500 g) pork tenderloin, fillet
4 garlic cloves
1/2 orange, zest of
1/2 lemon, zest of
2 tablespoons pomegranate molasses
2 teaspoons pink peppercorns, crushed
2 teaspoons black peppercorns, crushed
2 green onions, minced
1 teaspoon salt
2 tablespoons olive oil
salt
fresh ground black pepper
1/2 cup orange juice
1 cup chicken broth
1 tablespoon butter
1 tablespoon 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.

PORK TENDERLOIN WITH POMEGRANATE SAUCE



Pork Tenderloin with Pomegranate Sauce image

A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.

Categories     Fruit Juice     Pork     Sauté     Quick & Easy     Dinner     Vinegar     Meat     Pork Tenderloin     Spice     Fall     Healthy     Pomegranate     Cinnamon     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 pork tenderloins (each about 3/4 pound)
2 tablespoons olive oil
1 cup plain pomegranate juice (such as POM Wonderful)
3/4 teaspoon cornstarch
1 tablespoon water
1 to 2 teaspoons Sherry vinegar
1 tablespoon unsalted butter
Special Equipment
an instant-read thermometer

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.

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