Wednesday, June 2, 2010
Grilled pork tenderloin with pomegranate reduction sauce
My husband Meakin loves to experiment with pork tenderloin recipes. About half the time he cooks the tenderloin inside and makes a port wine reduction sauce and other times he grills it outside, studded with garlic and rubbed with olive oil and chopped fresh rosemary. Today he’s grilled it as usual, but basted it in the final stages of cooking with a reduction of pomegranate juice, good English orange marmalade, Asian chili sauce and a little garlic. He emphasized the words “good orange marmalade” because he feels that the inexpensive American brands are too sweet for this. This recipe is perfect for an easy, summertime dinner.
Grilled Pork Tenderloin with a Pomegranate Reduction Sauce a la Meakin
1 small pork tenderloin, silver skin trimmed and discarded
1 large clove of garlic, sliced into slivers
Extra virgin olive oil
Kosher salt and freshly ground black pepper
A couple of tablespoons of finely chopped fresh rosemary, or to taste
Stud pork with slivers of garlic, coat in olive oil and season with salt, pepper and finely chopped fresh rosemary. Cut in half and grill over moderate to high heat on all sides to brown. Reduce the heat to low and baste with the pomegranate sauce (recipe below), turning and basting frequently.
The finished tenderloin should have a beautiful color and be about 150 degrees F for a nice pink medium. We like ours towards the rare side. Cook according to your desired degree of doneness. Slice and serve with the reduction sauce you've set aside.
Pomegranate Reduction Sauce
1 8-ounce bottle 100% pomegranate juice
1 tablespoon good orange marmalade
1 tablespoon Asian chili sauce
1 clove of garlic, crushed
Place ingredients in a small saucepan and cook over moderate heat to reduce by half. Allow to cool. Reserve half for serving with the pork and use the remainder for basting the pork. Serves 3 - 4.