Grilled Pork Tenderloin with Pomegranate Sauce

Summary
Prep time	20 min + marinade time (3-4 hours)
Cook time	30 min for sauce; 10-15 for meat
Source	The Wine Lover's Cookbook by Sid Goldstein (pg 136)
Yield / serves	~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
• 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.