Pork Tenderloin With Pomegranate Sauce

Serves 4
Recipe By: Susan MacDonald

3/4 teaspoons ground cumin
3/4 teaspoons ground coriander
3/4 teaspoons black pepper
1/2 teaspoons ground cinnamon
1/2 teaspoons salt
2 pork tenderloins (each about 3/4 lb)
2 tablespoons olive oil
1 cup plain pomegranate juice (such as POM Wonderful)
3/4 teaspoons cornstarch
1 tablespoons water
1 to 2 teaspoons Sherry vinegar
1 tablespoons unsalted butter

Stir together cumin, coriander, pepper, cinnamon, and salt in a
shallow bowl. Pat tenderloins dry and dredge in spice mixture until
evenly coated.

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.

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.

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.


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