Indulge in a culinary journey with our delectable seared pork tenderloin, artfully glazed with a tantalizing pomegranate glaze. This dish is a symphony of flavors, textures, and aromas that will leave your taste buds dancing. The tenderloin, expertly seared to perfection, boasts a juicy interior and a crispy, caramelized exterior. The pomegranate glaze adds a vibrant sweetness and a hint of tartness, perfectly complementing the savory richness of the pork. Accompanying this main course are an array of enticing recipes that elevate the dining experience. From a refreshing pomegranate salad, bursting with crisp greens and tangy pomegranate seeds, to a creamy goat cheese polenta that offers a smooth and velvety texture, each recipe is carefully crafted to enhance the flavors of the seared pork tenderloin.
Check out the recipes below so you can choose the best recipe for yourself!
PORK TENDERLOIN WITH POMEGRANATE GLAZE
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
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
Provided by Giada De Laurentiis
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 9
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 POMEGRANATE SAUCE
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
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.
SEARED PORK TENDERLOIN WITH POMEGRANATE GLAZE
Searing pork tenderloin quickly yields juicy results. A fast pan sauce with of-the-season pomegranate juice adds a sweet-and-sour accent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; cook in skillet until browned on all sides, 6 to 8 minutes. Transfer skillet to oven, and roast until an instant-read thermometer inserted in the thickest part of tenderloin registers 150 degrees, 10 to 15 minutes. Transfer pork to a platter (reserve skillet), and tent with aluminum foil.
- Carefully return skillet to stove. Add pomegranate juice, molasses, and currants to skillet, and bring to a boil over medium-high. Cook until sauce is thickened to a glaze, 5 to 6 minutes. (To test: Coat the back of a spoon with sauce, and run your finger through it to make a line; the glaze is ready when the line doesn't fill in.) To serve, thinly slice pork, and drizzle with glaze.
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE
This pan-seared pork tenderloin recipe with a quick, seasonally adaptable blueberry glaze also works well with cranberries.
Provided by Baker
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
- Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
- Serve pork with accompanying glaze.
Nutrition Facts : Calories 157 calories, Carbohydrate 10 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 1 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 82.4 mg, Sugar 6.6 g
PORK TENDERLOIN FILET WITH POMEGRANATE MOLASSES
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
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.
MARINATED PORK TENDERLOIN
A slightly sweet marinade that makes for the best tasting pork you will ever have.
Provided by WKELLER
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h30m
Yield 4
Number Of Ingredients 8
Steps:
- Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
- Preheat grill for high heat.
- Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 16.9 g, Cholesterol 72.6 mg, Fat 10.7 g, Fiber 0.5 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 1007.7 mg, Sugar 13.9 g
PORK TENDERLOIN WITH POMEGRANATE GLAZE
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
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
Tips:
- Choose a good quality pork tenderloin: Look for meat that is firm to the touch and has a bright pink color. Avoid any tenderloins that are bruised or have a slimy texture.
- Sear the pork tenderloin properly: Searing the meat helps to create a flavorful crust and lock in the juices. Make sure to heat your skillet over medium-high heat before adding the tenderloin. Sear the meat for 2-3 minutes per side, or until it is browned.
- Use a meat thermometer to ensure that the pork tenderloin is cooked to the proper temperature: The internal temperature of the tenderloin should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
- Let the pork tenderloin rest before slicing: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Serve the pork tenderloin with your favorite sides: Some popular options include roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
Seared pork tenderloin with pomegranate glaze is a delicious and elegant dish that is perfect for any occasion. The tenderloin is seared to perfection and then glazed with a sweet and tangy pomegranate glaze. This dish is sure to impress your guests and is a great way to enjoy pork tenderloin.
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