Fennel-Rubbed Pork with Shallot-Pomegranate Reduction

Fennel-Rubbed Pork with Shallot-Pomegranate Reduction
Photo by Randy Mayor

Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • Sauce:
  • 1 teaspoon olive oil
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ¾ teaspoon fennel seeds, crushed
  • 1/3 cup chopped shallots
  • + 9 more ingredients
    • ¼ teaspoon salt
    • 3 tablespoons sugar
    • ½ cup orange juice
    • 4 teaspoons chilled butter, cut into small pieces
    • ¼ teaspoon salt
    • 1 ½ cups pomegranate juice
    • Pork:
    • 1 tablespoon red wine vinegar
    • ½ teaspoon garlic powder

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 sau...

View full recipe at My Recipes

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