Pork Tenderloin with Pomegranate Wine Sauce

Print Recipe

Serves 4

ingredients

• 2 pork tenderloin
• Private Selection® Italian Herb seasoning grinder, to taste
• 1 tablespoon Private Selection® olive oil

For the Sauce

• 1 Tablespoon green onion, minced fine
• 1 Cup pomegranate juice (such as POM®)
• 3/4 cup Toasted Head® merlot
• 1/2 Tablespoon Private Selection® organic fresh rosemary
• 1/2 Teaspoon Private Selection® peppercorn grinder

directions

1. Heat a sauce pan over medium heat for one minute. Add the olive oil and onion and sauté for 30 seconds. Add the pomegranate juice and wine. Simmer until liquid is reduced by half. Remove from heat and add the rosemary and pepper. Set aside to cool slightly.
2. Heat a large skillet over medium-high heat for two minutes. Cut the pork tenderloin into ½ inch slices. Season both sides of the pork medallions to taste with the Italian seasoning grinder. Add the olive oil to the pan and swirl to coat. Add the seasoned pork and sauté for 3 minutes per side, or until just done. Place the cooked pork on the serving plates and spoon on some of the pomegranate sauce.

Enjoy with a glass of the Toasted Head or Blackstone merlot.