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Ingredients:
1 tablespoon olive oil
2 pounds pork tenderloin
1 cup chicken broth
Salt and pepper
1/4 cup balsamic vinegar
3/4 cup pomegranate juice
2 teaspoons cornstarch, mixed in 1/4 cup cold water
2 teaspooons brown sugar
1/2 teaspoon dried thyme
Fresh pomegranate
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Directions:
Heat a large skillet over medium high until very hot. Add oil and
sear tenderloins until very brown on all sides. Put into 350-degree
oven until a meat thermometer registers 160 degrees. Meanwhile,
deglaze pan with chicken broth; add remaining
ingredients; simmer 2 minutes. Rest tenderloins for 10 minutes;
cut on the bias, serve with glaze; sprinkle with pomegranate seedpods.
Serve with steamed brussels sprouts and mashed sweet potatoes.
Save room for a nice slice of povitica
(po-vee-teet-sa), an Eastern European treat, with freshly brewed
coffee.
Serves 4.
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