Braised Pork Tenderloin with Pomegranate Sauce
Pork tenderloin, flavored with juniper berries, sage and garlic, is deglazed with grappa or white vermouth. Pomegranate juice is ideal for braising and adds a sweet-tart note to the sauce. When reduced with aged balsamic vinegar, the sauce transforms into a luscious syrup. This special main dish takes at most an hour to cook and makes a great presentation for dinner parties.
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1
pound pork tenderloin, boneless, trimmed well (or pork loin)
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juniper berries
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chopped fresh sage leaves
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chopped garlic
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chopped pancetta or guanciale
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sea salt to taste
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cotton kitchen string for trussing
In a mortar with pestle, crush the juniper berries into large pieces. Mix with the remaining ingredients and insert this mixture into the incision. Truss with the string.
- Braising:
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extra-virgin olive oil for browning
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1/2
small red onion, split in half
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1/4
cup grappa or white vermouth
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1
cup pomegranate juice
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1-2
tablespoons balsamic vinegar (aged 10 years) for thickening sauce
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sea salt to taste
1. In a medium-size sauté pan, warm the olive oil over medium-high heat, add the pork and brown on all sides, about 8 minutes. Using tongs, remove the pork from the pan, reserve, and pour out any excess oil and rendered fat. Do not wash the pan.
2. Place the same pan over medium heat, place the browned pork back in and add the red onion. sauté gently for a minute. Turn the heat to high, and when you hear sizzling, deglaze with the grappa or white vermouth. Reduce for a few minutes or until the alcohol is boiled off.
3. Pour in enough pomegranate juice to cover the pork by 1/3rd. Partially cover the pan, reduce heat to low-medium and braise for 40-60 minutes depending on the actual weight of the pork and how you prefer your pork cooked, 40 minutes for medium-well to 60 minutes for well-done. Turn the pork occasionally during this time for even cooking. When done, turn off the heat, and allow the pork to rest in the sauce.
4. Remove the pork and remove the trussing string. Remove the red onion from the sauce. Over low heat, reduce the pomegranate sauce until a
syrup is beginning to form. Add balsamic vinegar, a tablespoon at a time, taste and continue reducing the sauce until a beautiful glossy syrup results. Adjust seasoning.
Slice the pork, arrange on serving plates, and spoon some sauce over the slices. Garnish with fresh pomegranate seeds and sautéed baby spinach.
