Pork Tenderloin with Pomegranate Glaze

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This was good, but it took longer than the recipe stated it would to make the glaze. It took more like 20 minutes, and finally I gave up and it was still a little watery, but tasted wonderful.

I made it with the Butternut Squash with Apples but used olive oil there instead of butter. The acid of the sauce went well with the onions, apples and butternut squash, but it took so long for the glaze that the apples pretty much disintegrated.

Pork Tenderloin with Pomegranate Glaze From Cooking Light

For safety reasons, a portion of the glaze is kept separate to baste the pork while raw and during cooking; the remainder is served with the cooked roast. The glaze will thicken significantly if made ahead; microwave at HIGH for a few seconds at a time, stirring after each heating, until glaze is thinned.

2 cups pomegranate juice
1/4 cup sugar
2 (3/4-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat oven to 450°.

Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup (about 8 minutes). Pour half of glaze into a small bowl; set aside.

Sprinkle pork evenly with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray; place rack in pan. Brush pork with half of glaze in saucepan. Bake at 450° for 15 minutes or until a thermometer registers 145°. Baste pork with remaining glaze in saucepan; cook an additional 5 minutes or until thermometer registers 155°.

Remove pork from oven; baste with half of glaze in bowl. Let pork stand 10 minutes. Cut pork across grain into thin slices. Serve pork with glaze mixture.

Yield: 6 servings (serving size: 3 ounces pork and 2 teaspoons glaze mixture)

CALORIES 215(16% from fat); FAT 3.9g (sat 1.3g,mono 1.8g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 74mg; CALCIUM 19mg; SODIUM 263mg; FIBER 0.0g; IRON 1.5mg; CARBOHYDRATE 20.1g

Cooking Light, NOVEMBER 2006

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This page contains a single entry by adnohr published on November 16, 2006 9:49 AM.

Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce was the previous entry in this blog.

Butternut Squash with Apples is the next entry in this blog.

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