Pomegranate Roasted Pork Tenderloin with Apple and Fennel

For about a month now, I have had a stock pile of pomegranate juice in the closet and pork tenderloin in the freezer. Just a couple days ago, I posted a recipe for a pomegranate reduction sauce, and while it was good, it needed a bit of alteration. This recipe includes both marinated pork tenderloin (for the Carnivore) and marinated tofu cubes (for the vegetarian). It provides ample sides and veggies for a complete meal for both.

I think that this recipe provides a perfected (not perfect) version of the pomegranate sauce, and I felt that both the sauce and the pork would go perfectly with fennel, apples and onions. I decided to roast the vegetables (and fruit, sorry about that apple) with a bit of olive oil and pink peppercorns. The results were delicious.
Since you are not supposed to reuse a marinade you had on raw pork, I made a separate batch for the sauce. Here are the following recipes. The marinade recipe is meant to be split between tofu and pork, if using just one, cut in half.

Roasted Pork and Vegetables, sautéed tofu

Ingredients:

Printable Recipe

Serves 2 Vegetarians, and 4 carnivores

1 large fennel bulb, top removed, cored, and cut into slices (fronds set aside)
1 large red onion, sliced
2 large red apples, sliced
2 tablespoons olive oil
1-1.5 pound pork tenderloin, trimmed
1 container tofu, cubed
1 tablespoon butter
1.5 cups cooked rice, cooked according to package

Arrange oven racks so one is top 3rd and other in bottom third. Preheat oven to 450.

Add fennel, onion and apple to a bowl and toss with olive oil. Add to roasting pan and set aside.
Add vegetable pan to oven on lower rack and cook for 10 minutes.

While cooking, heat a large skillet over medium heat with butter. Remove pork from marinade (recipe follows below), pat dry. Brown pork tenderloin on bottom and top for about 2 minutes each. Briefly brown sides and place in a second roasting pan.

Add pork tenderloin to oven on top rack and cook for approximately 15-20 minutes, or until internal temperature of 135.

Remove pork from oven and let rest on cutting board 5-7 minutes. Slice, serve with roasted vegetables, top with pomegranate sauce (recipe follows below) and with rice or another starch as desired.

Pomegranate Marinade

Ingredients:

1 1/4 cups pomegranate juice
1 teaspoon pink peppercorns
¼ cup balsamic vinegar
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon dry parsley
Pinch salt
Pinch black pepper
1 garlic clove, minced

Marinate pork and tofu separately in half the marinade in a bag or bowl for 2 hours (or while you are at work).

Pomegranate sauce

Ingredients

¾ cup pomegranate sauce
1 teaspoon pink peppercorns
3 tablespoons balsamic vinegar
1 small shallot, minced
1 clove garlic, minced
2 teaspoons soy sauce
Pinch salt and pepper

Add ingredients to a small sauce pan/pot. Bring to a boil and then simmer over medium heat until the sauce is reduced by half, or a bit more. Serve over pork and roasted vegetables.


About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in main course, pork, rice, tofu, vegetarian. Bookmark the permalink.

5 Responses to Pomegranate Roasted Pork Tenderloin with Apple and Fennel

  1. Angela says:

    Oooh. WANT. I love any dish that includes pork & fennel. Last summer, I ate a shaved fennel salad every day for lunch for 3 weeks. Is that wrong?

    Also, I really like the idea of using pomegranate in sauces, but always worry that it'll be too sweet – this looks great, though.

  2. Thanks. Ive never really had much raw fennel, i should try a shaved fennel salad with GOAT CHEESE.

    Thanks. When you add the balsamic and pink peppercorns, it and then reduce it, it really cuts down on the sweetness factor. It pairs really nicely with the fennel and apple.

  3. Anderburf says:

    This sounds amazing and so nice to see a recipe posted for meat eaters and us veggies! I just got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try it out them this recipe. Thanks for sharing!

  4. Thanks. I'll have plenty more where that came from! pink salt sounds pretty awesome, what is the difference in flavor

  5. DailyChef says:

    Love the continuation of the pomegranate. Is that brown rice you used? Looks great.

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