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.
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.
You have a genuine capacity to compose a substance that is useful for us. You have shared an amazing post about Welcome Indian Hampton Park.Much obliged to you for your endeavors in sharing such information with us.
ReplyDelete