Fennel-Rubbed Pork with Shallot-Pomegranate Reduction |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This simple quick-to-fix meal will fit your hectic work schedule or busy home life. Serve with walnut couscous. Ingredients:
1 1/2 cups pomegranate juice |
1/2 cup orange juice |
1/3 cup chopped shallots |
3 tablespoons sugar |
4 teaspoons chilled butter, cut into small pieces |
1 tablespoon red wine vinegar |
1/4 teaspoon salt |
3/4 teaspoon fennel seeds, crushed |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (1-pound) pork tenderloin, trimmed |
1 teaspoon olive oil |
Directions:
1. Preheat oven to 450°.
2. To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.
3. To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450° for 18 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes; cut into 1/4-inch slices. Serve with sauce.
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