Pork Loin with Pomegranate Sauce

Pork Loin with Pomegranate Sauce

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  • 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


Preheat 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.