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Pork Tenderloin with Pomegranate Sauce |
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| Oregon Pinot noir Pairs Perfectly Here's what you do: 1) Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated. 2) 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. 3) 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. 4) 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.
Notes: I've added fruit to the POM sauce before and it worked wonderfully with the spices. Golden raisins, minced prune or fig also sits wonderfully amongst the sauce and the spiced pork. About the only special equipment you may need is an instant-read thermometer. If you don't have a digital instant read... get one. Makes four servings.
Ingredient List Here's what you need:
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Pinots to Pair with Pork |
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A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce that plays off the lush fruit and tangy acids of Pinot noir. Pork and Pinot noir always seem to be the perfect match.
