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January 1, 2009
Pork Bruschetta
January 1, 2009
Pork with Pomegranate Mustard Sauce
Ingredients
1/4 cup fresh squeezed pomegranate juice*
1/4 cup fresh squeezed orange juice*
1 Tablespoon Grey Poupon mustard
1 teaspoon garlic, pressed
1 teaspoon orange zest
1 – 2 pounds pork tenderloin
1 Tablespoon cornstarch
*I use a juicer to extract pulp and seeds from fruit. Save seeds.
Directions
- In a large sealable plastic baggie, combine pomegranate juice, orange juice, mustard, garlic and zest.
- Seal bag and use fingers to knead mustard until well blended with juices.
- Puncture body of pork with fork intermittently along length.
- Add pork to bag and seal, remove as much air as able before sealing.
- Marinate for at least 4 hours.
- Preheat oven to 250 degrees F.
- Remove pork from bag, do not discard juice. Lay pork in a large baking dish and cover with aluminium foil.
- In a medium saucepan over low to medium heat, pour juice mixture and bring to a simmer.
- Remove 1/4 cup of juice mixture and use to baste meat. Baste meat every twenty minutes with juice mixture for 1 hour.
- Add cornstarch to saucepan and blend with a whisk until thickened. Add seeds and remove from heat.
- Slice tenderloin and top with sauce.
- Serve.