Tag Archives: pomegranate

Apple-Pomegranate Glazed Pork Tenderloin

Apple Pomegranate Glazed Pork Tenderloin

Apple Pomegranate Glazed Pork Tenderloin

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

Apple Pomegranate Glazed Pork Tenderloin

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.

Apple-Pomegranate Glazed Pork Tenderloin

Apple-Pomegranate Glazed Pork Tenderloin

Roasted Chicken with Tyler Florence’s Rosemary Pomegranate Glaze

Tyler Florence's Rosemary-Pomegranate Glaze on a Chicken

Tyler Florence: Rosemary-Pomegranate Glaze - On a Chicken

It’s been Pomegranate Week here at StreamingGourmet, and the finale is this Tyler Florence recipe I found at AOL video and posted to StreamingGourmet. You can view the video at the bottom of this post. He roasts a turkey, but since I was serving only 4 people, I decided to roast a chicken. I harvested the rosemary for this recipe from a huge bush in my neighborhood. Go local!

Ingredients

I’m estimating these ingredients because in the video recipe, Tyler is not very specific, but here’s how I did it:

2 Tbsp Olive oil
2 cloves garlic, peeled and crushed
2-3 large sprig of fresh rosemary
1 cup pomegranate juice
1/2 cup orange juice
1/2 cup brown sugar
1/4 cup honey
2 Tbsp butter
1 6 lb chicken, washed and patted dry
Salt & pepper to taste

1. To make the sauce, add the olive oil, garlic and rosemary to a small saucepan over medium heat. Sautée for a minute to release the aromatics and then add the pomegranate juice, orange juice, brown sugar and honey and bring to a boil. Simmer for about 20 minutes until sauce is thickened. It should cling to the back of a spoon.
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Apple-Pomegranate Spice Bread

Apple-Pomegranate Spice Bread

Apple-Pomegranate Spice Bread

Ingredients

3 cups all-purpose flour
1/2 tsp salt
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp ground allspice
1 pinch ground cloves
1 generous pinch fresh ground nutmeg
3/4 cup sugar
1/4 cup brown sugar
2 eggs
1/2 stick (1/4 cup) melted unsalted butter
1 1/4 cup milk
1/4 cup unsweetened applesauce
1 cup finely diced apples
1 cup pomegranate arils

1. Mix all of the dry ingredients. Stamp the mixture with a whisk to break apart any brown sugar clumps.

2. Melt the butter by placing it in a microwave-safe ramekin and microwaving it for about 30-40 seconds. Mix the melted butter with the applesauce to cool it down. Beat the eggs and milk together. Beat the applesauce/butter mixture into the egg/milk mixture.

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How to Get the Arils Out of A Pomegranate

Getting the seeds (arils) out of a pomegranate is not as difficult as it may seem. I got more than a cup of arils out of just one large pomegranate, pictured here.

Pomegranate

Pomegranate

Start by cutting off the top of the pomegranate about 1/2 inch down from the top (the crown).

Cut off the top of the pomegranate

Cut off the top of the pomegranate

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Pomegranate Teaser

Pomegranate Arils

Scored Pomegranate with Arils

This is the first pomegranate I’ve ever opened. I love the color. The arils were easy to remove. Just wait to see what I’m going to cook with them.

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