Pan-Seared Pork Tenderloin with Pomegranate Wine Sauce
- 1 cup less sodium beef broth
- 1/2 cup pinot noir wine, Echelon 2002 label
- 2 tbsp pomegranate molasses
- 1 tbsp finely chopped shallots
- 1 tbsp honey
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp five spice powder
- 1 pound pork tenderloin, trimmed
To prepare sauce, combine broth and the next 4 ingredients (through honey) in a small saucepan; cook over medium heat 30 minutes or until reduced to 1/3 cup. Remove from heat; strain over a bowl. Discard solids. Add butter to the molasses mixture, stirring with a whisk until the butter melts. I also use 1/2 tsp of cornstarch to thicken the sauce before adding butter. Sauce can be made ahead and refrigerated. Rehear before serving.
To prepare pork, preheat oven to 500 degrees.Heat a cast iron skillet over medium high heat. Combine spices and rub over pork. Spray pan with cooking spray and sear pork on all sides, total of 1-2 minutes. Put pan into oven and roast for 8-10 minutes until temperature reaches 150 degrees. I start checking at 8 minutes. Let rest 10 minutes then slice and serve with sauce. If you're making more than one tenderloin, saute each separately and place back in skillet or larger roasting pan before placing in oven to finish.