- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 3/4 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 lb boneless pork loin
- 2 tbsp grapeseed oil
- 1 cup plain pomegranate juice (such as POM Wonderful)
- 3/4 teaspoon cornstarch
- 1 tablespoon water
- 1 to 2 tsp Sherry vinegar
- 1 tbsp unsalted butter
DirectionsPreheat oven to 400 degrees F.
Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
Heat oil in a cast iron skillet over moderately high heat until hot but not smoking. Add pork and sear until golden brown on all sides (about 2 minutes per side). Turn meat so it is fat-side up and place i oven. Roast until center of each tenderloin registers 145 degrees F, about 40-45 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let rest for 10 minutes.
Add pomegranate juice to cast iron and boil over moderately high heat until reduced to about 2/3 cup, about 3-4 minutes (if there is a lot of fat in the skillet when you remove the pork you can pour it out, but there wasn't that much in the cast iron so I left it in for more porky goodness). Stir together cornstarch and water and whisk into pomegranate juice, stirring so it doesn't clump up. Gently boil sauce until thickened slightly, 1-2 minutes.
Remove from heat and add Sherry vinegar to taste, then swirl in butter. Slice pork and serve with sauce.