Pork Tenderloin with Pomegranate Rosemary Sauce
I think pork can be a really fun meat to cook with because it goes surprisingly well with fruit, and in this case, pomegranate.
Pomegranate is a curious fruit if you’ve never worked with it. The flavor is kind of hard to describe: sweet but tart, as well as both dark and somewhat tannic (that mouth-drying feeling you get from red wine). Given the history of this fruit, pomegranate can add either a real middle-eastern or Mediterranean flare to a dish, which is just what we’re going for. We’ll rub the pork with a middle-eastern styled dry rub and glaze it with the dark, subtle fruity flavors of pomegranate mixed with the complex sweetness you get from basalmic and fresh rosemary. This is also my entry for this week’s Weekend Herb Blogging, hosted this week by Haalo from Cook (almost) Anything At Least Once.
- 1 lb pork tenderloin
- 2 pomegranates (which is equivalent to roughly 1-1.5 cups of pomegranate juice)
- 1 medium-sized sweet onion
- 4-8