Pomegranate Recipes
Pomegranate Glazed Pork Tenderloin with Pomegranate and Apricot Couscous

For the Glaze: 

2 cups Pomegranate Juice
1 teaspoon Dijon Mustard
1/2 teaspoon Kosher Salt
1/4 teaspoon Fresh Cracked Black Pepper
1 Tablespoon Balsamic Vinegar
1 Tablespoon Light Brown Sugar
2 Tablespoons Cabernet Sauvignon 
2 teaspoons Salted Butter 

For the Meat & Marinade: 
2 Pork Tenderloins
2 Tablespoons Dijon Mustard
1 Tablespoon Light Brown Sugar
1/4 teaspoon Ground Cinnamon
1 1/2 teaspoons Fresh Ground Bold Coffee
1/4 cup Pomegranate Juice
1/2 teaspoon Kosher Salt
1/4 teaspoon Fresh Cracked Black Pepper 

For the Couscous: 
1 1/2 cups Quick Cooking or Instant Couscous
3 cups Boiling Water
1/2 cup Dried Apricots, Chopped
1/2 cup Pomegranate Juice, Heated
1 cup Pomegranate Arils
2-4 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Kosher Salt
1/4 teaspoon Fresh Cracked Black Pepper

Marinate the Tenderloin:  Combine all ingredients in a zip top plastic bag until mixed well.  Place pork tenderloins in bag and refrigerate 2-4 hours turning every half an hour. 
Make the Glaze:  Combine all ingredients, except butter, in a medium sauce pan and reduce over medium heat until thick and syrupy.  Wisk butter into glaze just before serving, until glossy. 
Roast the Tenderloin:  Preheat oven to 450 degrees Fahrenheit.  Place pork tenderloins in a roasting pan on a rack and roast uncovered until tenderloins reach an internal temperature of 135 degrees Fahrenheit.  Allow tenderloins to rest covered with foil on counter top for 10 minutes before slicing.   

Make the Couscous:  Pour boiling water in a bowl over couscous.  Stir and cover for 5 minutes or until all liquid is absorbed.  In a separate bowl, pour heated pomegranate juice over chopped apricots and allow to sit for 5-10 minutes.  Drain the apricots.  After couscous has sit for 5 minutes, fluff with fork and stir in remaining ingredients.   

Slice and serve pork tenderloin over couscous and spoon glaze over tenderloin.  Enjoy!

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