When most people think of cinnamon and nutmeg, they usually think of dessert. But at my house, we think of Pomegranate-Apple Pork Tenderloin.
I found this recipe in a magazine years ago. And I wanted to make it but just kept forgetting. By the time I went to make it, I could no longer find the recipe or the magazine I had found it in. So I made it from what I remembered. I doubt this is the recipe but regardless, it’s really good. When my Mother-in-law came to visit (by the way, so far from a monster-in-law its not even funny – LOVE her!!), I made this. I served it with Roasted Acorn Squash mash and sweet potatoes – it was a HUGE hit with all the generations that were there.
Most of all, this is one of those dishes that truly needs smell-o-vision because the mix of spices and juices will make the whole house smell incredible. Consequently, this makes it an ideal dish to entertain with.
In addition, it is also super easy to prepare. Just blend the spices and sprinkle onto the loin then brown all sides in a skillet. Then add the pomegranate and apple juice and cook, turning the pork loin, until done. Finally, the juices are reduced and thickened to create a wonderful sauce to serve with the pork medallions.
First of all, pat the pork dry. Combine spices and sprinkle on the pork
In a skillet over medium heat, heat oil until hot.
Reduce heat to medium and cook while turning to brown meat on all sides.
Next, add the apple juice.
Then, add the pomegranate juice.
Cook, turning occasionally, until done – pork center reaches 145F. Remove pork and let stand.
Bring juice to a boil and reduce to about 3/4 of a cup. Now, reduce the heat. Blend cornstarch and water thoroughly.
Add the butter and mix until blended. Then, add the vinegar.
Finally, whisk to combine and boil until it starts to thicken.
POMEGRANATE-APPLE PORK TENDERLOIN
Pomegranate and apple juice blended with fall spices make a pork loin an autumn favorite.
- 1½ lbs pork loin
- ¾ tsp ground cumin
- ¾ tsp black pepper
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 tbsp olive oil
- ½ cup pomegranate juice
- ½ cup apple juice
- ¾ tsp cornstarch
- 1 tbsp water
- 1 tsp red wine vinegar
- 1 tbsp butter
- Pat pork dry. Combine spices in a shallow bowl and dredge pork in spice mixture ensuring to coat evenly.
- In a skillet over medium high heat, heat oil until hot. Reduce heat to medium and cook, turning to brown meat on all sides. Add pomegranate juice to the skillet. Cook, turning occasionally, until done – pork center reaches 145°. Remove pork and let stand.
- Bring juice to a boil and reduce to about ¾ of a cup. Reduce heat. Blend cornstarch and water thoroughly. Add to juice; whisking to combine and boil until it starts to thickened. Remove skillet from heat and add vinegar. Mix in butter until blended. Skim off any fat. Serve with pork.