Wednesday, November 30, 2011

Pork Tenderloin (or Boneless Skinless Chicken Breasts)with Pomegranate Sauce

This recipe is awesome!  Great flavors and the meat is oh so tender!  Enjoy! xo

1 t Ground Cumin
1 t Ground Corriander
1 t Ground Pepper
1 t Ground Cinnamon
1 t Salt
2 Pork Tenderloins, 2 lbs in total  or 2 lbs Boneless Skinless Chicken Breasts (6 large)
3 T Olive oil
2 C Pomegranate Juice
1 T Corn Starch
1/4 C Balsamic Vinegar
2 T Butter

Stir together cumin, corriander, pepper, cinnamon and salt.  Pat meat dry and rub with spice mixture.  Heat oil in a heavy skillet over medium  heat add meat turning occasionally until meat is browned on all sides, 20 -25 minutes or until meat thermometer reaches 145 degrees.  Transfer meat to a plate and cover with foil.  Let stand 10-20 minutes.  Meanwhile add pomegranate juice to pan juices and boil over medium heat for about 3 minutes.  Stir together cornstarch and balsamic and whisk into pan and boil until slightly thickened.  Add butter and whisk until incorporated.  Taste for seasoning and pour over meat, serve.