It’s day 4 of 14 Days of Apple and I have been mulling over (get it?) creating a savory apple recipe. Everyone knows “pork chops and applesauce.” In essence, this dish is a variation on that theme. Apple slices are stewed in the apple-pomegranate glaze while it simmers and thickens and are served as a side dish and garnish.

I first learned about pomegranate glazes when I watched Tyler Florence’s video Pomegranate-Rosemary Roasted Turkey. This time, I wanted to change up things and incorporate apple flavor into the pomegranate glaze. I knew that apples and pomegranates would work well together because last year, I made an Apple-Pomegranate Quick Bread. Sure enough, these flavors meld perfectly and the cooked apples are the ideal accent. I served this dish with a side of roasted potatoes and Brussels sprouts.

Apple-Pomegranate Glazed Pork Tenderloin
Serves 4

Ingredients

1.3 lb pork tenderloin
1 Tbsp olive oil
salt & pepper to taste

1 Tbsp unsalted butter
1 apple, peeled and sliced (I used Jonagold)
1/4 cup brown sugar, divided
1 cup Pomegranate juice
1/2 cup apple juice
1/4 cup honey

Method

1. In a small sauce pan, over medium heat, melt the butter. Add half of the brown sugar and the apple slices. Toss the apple slices to coat and sautée for about 2 minutes. Add the pomegranate juice, apple juice, remaining brown sugar and honey. Stir to mix and dissolve ingredients. Bring to a boil. Let boil for 10 minutes. Remove apples and set them aside. Continue simmering for another 10 minutes or until sauce has thickened and coats the back of a spoon. Reduce heat to a low simmer.

2. Heat a grill pan over medium-high heat. Season pork with salt and pepper on all sides. Heat oil in the grill pan. Add pork to pan and brown on all side, turning 1/4 turn every 3-4 minutes. Once browned on all sides, reduce heat to medium and spoon glaze over the pork. Continue glazing and turning every 4-5 minutes until pork has reached an internal temperature of 145˚F – 150˚F for medium rare pork. (A total cooking time of about 30 minutes). Allowing the pork to rest for 5 minutes will bring up its internal temperature another 5˚F. Transfer pork to a serving platter and slice. Garnish with the reserved apples and pomegranate quarters. Serve with roasted Brussels sprouts and potatoes.

Tags: apple, glaze, pomegranate, Pork, tenderloin, tyler florence

This entry was posted on Thursday, November 12th, 2009 at 12:30 am and is filed under Pork, Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.