Since graduating from Culinary school in May I really haven't had many chances to create gourmet dinners. Moving, homes on the market, various children related activities and many other related issues have put fine cooking on the back burner.
I received an email from my fellow culinarians at POM, (http://www.pomwonderful.com/ ) wanting me to sample a few of their new products. Sounds good to me, free product is always nice and I actually really like pomegranate juice. The juice arrived and then sat in the refrigerator for a good week. After staring at it for a week each time I opened the fridge door, I decided it was time that I created something with it. What to create... What to create?
Pork tenderloin is always a wonderful blank slate to start with, I know I have some sweet potatoes in the pantry. A great fall side dish. How about some pomegranate seeds, this after all a pomegranate based recipe! Ooh, I have some aged balsamic vinegar I have been dying to use, I can reduce that with the POM nectarine juice to make a sweet and acidic drizzle for the plate.
The results were well balanced in flavor and texture. I was really pleased in how this turn out and would happily serve it at any dinner party. The presentation was beautiful and the combination of flavors and textures complimented one another well.
One question remains... Who should I invite to dinner?
Pork Tenderloin with POM nectarine balsamic reduction
1 whole pork tenderloin
2 tsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. Herbs De Provence
4 sweet potatoes ( peeled and diced)
2 tsp. butter
salt and pepper to taste
1/4 cup aged balsamic vinegar
1/2 c. POM wonderful pomegranate nectarine
1/4 c. pomegranate seeds
1/4 c. micro greens ( optional)
Place oil in large saute pan and heat until hot. Rub the pork tenderloin with the salt, pepper, and herbs de provence. Place in saute pan and lightly brown each side of the pork. Remove from heat and place in oven to finish cooking through. 15 minutes at 375 degrees. ( the pork will be slightly pink in the center but cooked through, this is OK, pork is much more flavorful and tender if not cooked until dry) While waiting for the pork to finish it the oven....
Boil peeled and diced sweet potatoes in stock pot filled with water, 20 minutes until fork tender.
Place balsamic vinegar and POM juice in small sauce pan and reduce 5 minutes until thickened and resembles a syrup.
Strain water from sweet potatoes and place into a food food processor. Add butter and salt/ pepper to taste. Pulse until smooth.
Remove pork from oven and cover with foil until ready to plate.
Place a 1/2 c. of sweet potatoes in the center of the plate. Slice small pieces of the tenderloin and fan out on the side of the sweet potatoes. Drizzle with balsamic reduction and sprinkle with pomegranate seeds. Place a small amount of micro greens on top of pork and sweet potatoes to garnish.