Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min + marinade time (3-4 hours) |CookTime=30 min for sauce; 10-15 for meat |Source=''The Wine Lover's Cookbook'' by Sid Goldstein (pg 136) |Yield=..."

2022-04-01T16:20:24Z

Created page with "{{RecipeSummary |PrepTime=20 min + marinade time (3-4 hours) |CookTime=30 min for sauce; 10-15 for meat |Source=''The Wine Lover's Cookbook'' by Sid Goldstein (pg 136) |Yield=..."

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{{RecipeSummary
|PrepTime=20 min + marinade time (3-4 hours)
|CookTime=30 min for sauce; 10-15 for meat
|Source=''The Wine Lover's Cookbook'' by Sid Goldstein (pg 136)
|Yield=~6 servings
|Rating={{Delicious}}
}}
Recommended wine: Pinot Noir

Alternate wine: Merlot

=== Ingredients ===
* 2 pork tenderloins (about 2.5 lbs each)

'''Marinade:'''
* 1/3 c red wine
* 3/4 T olive oil
* 1 T crushed star anise pods
* 2 T chopped shallots
* 1/4 t ground allspice
* 1/3 t kosher salt
* 1/4 t freshly ground black pepper

''' Sauce:'''
* 2 T chopped shallots
* 1 T olive oil
* 1/2 c Pinot Noir
* 1/2 c port
* 2 T raspberry vinegar
* 1/4 t whole mixed peppercorns
* 1/4 c pomegranate concentrate<ref>Bottled pomegranate concentrate or molasses (not juice) is available in gourmet food stores and Middle Eastern groceries. ''I found it in the baking aisle at Byerly's with regular molasses.''</ref>
* 1/2 c fresh orange juice
* 1 1/2 c chicken stock
* 3 whole star anise pods
* 1 t honey (or to taste)
* 2 T unsalted butter at room temperature
* kosher salt and freshly ground black pepper
* mint sprigs and/or pomegranate seeds for garnish

=== Preparation ===
To make the marinade, combine all the ingredients and whisk thoroughly. Put pork tenderloins in a large, sealable plastic bag and add marinade. Refrigerate for 3-4 hours. Remove pork and pat dry. Reserve marinade for basting.

To make the sauce, in a large saute pan or skillet over medium-low heat, saute shallots in oil for 2-3 minutes. Do not brown. Add the red wine, port, vinegar, and peppercorns. Bring to a boil, then reduce heat and simmer until reduced by half. Add pomegranate concentrate, orange juice, stock, and star anise and continue simmering until reduced by half once again, or until sauce coats the back of a wooden spoon. Add honey to taste. Remove from heat, strain, and swirl in butter. Season to taste and keep warm.

Grill pork over hot coals for 5-6 minutes per side or until medium-rare (~130-135°). Baste occasionally. Slice pork and keep warm.

To serve, place pork on the plate and top with sauce. Garnish with mint sprigs and pomegranate seeds sprinkled around the meat. Serve with couscous.

=== Notes ===
<references />

[[Category:Main Dish]]
[[Category:Pork Tenderloin]]

Grilled Pork Tenderloin with Pomegranate Sauce - Revision history

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min + marinade time (3-4 hours) |CookTime=30 min for sauce; 10-15 for meat |Source=''The Wine Lover's Cookbook'' by Sid Goldstein (pg 136) |Yield=..."