Pork tenderloin is one of the most versatile meat. Always tender and full of flavor. You can add any spice, sauce to it and it marries well. Not to mention that takes no time to cook also. The bitterness of the pomegranate with the blackberry sweetness makes for a savory dish.
What I decided to do is have a bit of fun and play with my spices and created this mouthwatering dish. A simple mix of aromatic spices rubbed on the pork tenderloin before cooking and served with a slightly tart sauce. The blackberry with the heavy cream mellow out and balance the tartness of the pomegranate and play along with the spicy pork tenderloin rub. As well as adding a note of elegance to your dish.
Letting the aromatic spices rub sit on the pork tenderloin for a bit, time permitting, of course, will have time to penetrate and infuse the outer layer of the tenderloin with a medley of flavors. The paprika added to the mix adds the perfect hint of heat. I used a safe amount for my family, however, feel free to add more if you can handle it.
Clean all the filaments and skin over pork tenderloin as well as removing any fat.
To have a perfectly cooked tenderloin, cut it in the middle. Cutting in the half the cooking time and ensuring that you will not have the extremities overcooked and the middle not.
If the sauce is a bit bitter for your palate, feel free to add a teaspoon of sugar.
Do not overcook the blackberries as they will turn into mush.
Use a good pomegranate real juice not from concentrate as it will not taste the same.
Suggested side dishes.
Rice with peas and butter, is a very easy and quite delicious counterpart as a side dish. Tender rice will soak up the sauce. Replace the white rice with wild rice for something different.
A very simple and flavorful Tomato, arugula salad, will keep the balance of your meal well. You can omit the cheese.
Potatoes are always on my top list, the French in me is hard to not come thru. Mashed potatoes with loads of butter are on the top of my list or Champs which are loaded with scallions.
Stir together cumin, coriander, pepper, paprika, cinnamon, and salt in a shallow bowl. Pat tenderloin dry and dredge in spice mixture until evenly coated.
Heat oil in a 12-inch heavy skillet over moderation high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides. Transfer the pork with tongs to a cutting board and let stand 5 minutes covered.
Meanwhile, discard all the fat from the skillet and add the pomegranate juice to the skillet over medium heat and bring to a boil. Reduce to 2/3 of a cup, about 3 to 5 minutes. Add the wine and heavy cream and boil until the sauce thickens slightly 2 to 3 minutes. Add the sugar if too bitter, season with salt.
Lower the heat and swirl in the butter and add the blackberries. Simmer for a 1 minute.
Slice the pork tenderloin and serve with sauce.
Products and Equipment used to make this recipe
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