Pomegranate, Blackberries Sauce with Pork Tenderloin
¾ teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon black pepper
¼ teaspoon paprika
½ teaspoon salt
2 pounds pork tenderloin, each cut in half
2 tablespoons olive oil
1 cup plain pomegranate juice such as POM
¼ cup white wine
1 teaspoon unsalted butter
⅓ cup heavy cream
1 teaspoon sugar (optional)
Stir together cumin, coriander, pepper, paprika, cinnamon, and salt in a shallow bowl. Pat tenderloin dry and dredge in spice mixture until evenly coated.
Heat oil in a 12-inch heavy skillet over moderation high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides. Transfer the pork with tongs to a cutting board and let stand 5 minutes covered.
Meanwhile, discard all the fat from the skillet and add the pomegranate juice to the skillet over medium heat and bring to a boil. Reduce to 2/3 of a cup, about 3 to 5 minutes. Add the wine and heavy cream and boil until the sauce thickens slightly 2 to 3 minutes. Add the sugar if too bitter, season with salt.
Lower the heat and swirl in the butter and add the blackberries. Simmer for a 1 minute.
Slice the pork tenderloin and serve with sauce.
Pork tenderloin is one of the most versatile meat. Always tender and full of flavor. You can add any spice, sauce to it and it marries well. Not to mention that takes no time to cook also. The bitterness of the pomegranate with the blackberry sweetness makes for a savory dish.
What I decided to do is have a bit of fun and play with my spices and created this mouthwatering dish. A simple mix of aromatic spices rubbed on the pork tenderloin before cooking and served with a slightly tart sauce. The blackberry with the heavy cream mellow out and balance the tartness of the pomegranate and play along with the spicy pork tenderloin rub. As well as adding a note of elegance to your dish.
Thursday, November 12, 2020 - 10:57am