Pomegranate Pork Tenderloin

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  • 1⁄2 tsp. cinnamon
  • 3⁄4 tsp. ground coriander
  • 3⁄4 tsp. ground cumin
  • 1⁄4 tsp. salt and pepper
  • 1 pork tenderloin
  • 1 Tbsp. olive oil
  • 1 shallot, minced
  • 1 c. pomegranate juice
  • 3⁄4 tsp. cornstarch
  • 1 Tbsp. water
  • 1 tsp. Balsamic vinegar
  • 1 Tbsp. unsalted butter

Preheat oven to 375 degrees. Mix cinnamon, coriander, cumin, salt and pepper; rub onto trimmed and dried tenderloin. Heat olive oil stovetop in an oven-ready skillet; brown tenderloin on all sides. Add minced shallot around tenderloin before roasting in oven 15 minutes. Remove tenderloin from pan; tent with foil. Stovetop, deglaze pan with pomegranate juice and reduce to 2/3 cup liquid. Mix cornstarch and water; whisk into pan sauce. Remove from heat when thickened slightly, whisking in Balsamic vinegar and butter to finish. Slice tenderloin and serve with sauce.

Accompany with Cooper-Garrod Cabernet Franc