Monday, September 27, 2010

Pomegranate Pork Tenderloin

I had planned on making the pork tenderloin with apples, but when I saw that pomegranates were in the grocery store and not too expensive, I knew I needed to use one instead.


Pomegranate Pork Tenderloin
Source: A Cookaholic Wife Creation
Servings: 4
Printer Friendly

Ingredients:
    • 1 lb. pork tenderloin, fat trimmed
    • 1/4 cup pomegranate seeds
    • 1 cup pomegranate juice
    • 1 tbsp. balsamic vinegar
    • 1 tbsp. honey
    • 1 tbsp. thyme
    • 1/4 cup onion, diced 
    • salt and pepper
    • olive oil 

Directions:
1. Cut the tenderloin into 1/2 inch slices and season with salt and pepper. 
2. Add olive oil to a large skillet and heat to medium-high. Sear the tenderloin for 2-3 minutes on each side.
3. Remove the tenderloin to a plate and cover with foil to keep warm.
4. Add a little more olive oil to the skillet and saute the onions for a few minutes, until soft. Scrape up the brown bits left behind from the pork.
5. In a bowl, whisk together the pomegranate juice, honey, balsamic vinegar and thyme. Pour the mixture into the skillet and simmer for a few minutes or until it has reduced by about half.
6. Add the tenderloin back to the skillet for 1 minute so they can soak up the juices.
7. Once plated, drizzle the sauce over the pork and sprinkle with pomegranate seeds.

Costs:
pork tenderloin $5, 1/4 pomegranate $0.50, 1/4 cup onion, $0.14, 1 cup pomegranate juice $1.50
Total Cost: $7.14

No comments:

Post a Comment