Name: Pork Tenderloin with Pomegranate Port Wine Sauce
Prep time: 30 min
Cook time: 30 min
Ingredients: 1, 1 lb. pork tenderloin; Kosher salt and fresh cracked pepper, to taste; 1 cup pomegranate juice; 1 cup port wine; 1/4 cup granulated sugar; 4 oz. goat cheese, sliced 1/2” thick; 1/4 cup slivered almonds, toasted; 1/4 cup breadcrumbs; 2 egg whites; 1 Tbsp. olive oil; 1 Tbsp. butter; 4-5 oz. fresh colorful mixed greens; 1/2 cup pomegranate arils (– about ¼ large pomegranate)

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Pork Tenderloin with Pomegranate-Port Wine Sauce

and Cherry Smoked Pork Loin with Garlic Mashed Potatoes and Sautéed Spinach (below)

For the love of pork tenderloin and pork loin, we decided to cook up “His & Hers” versions of a couple of our favorite dinners for Valentine’s Day this year. Actually, we do this kind of thing a lot because we love variety!

Pork tenderloin and pork loin are often packaged together. They’re two different cuts, and they lend themselves beautifully to various preparations.

The pork tenderloin comes from the back. It’s long, thin, lean and (as you may have guessed) very tender. It’s perfect for pan searing and oven roasting.

Pork loin comes from the rib area and, as such, is sometimes called a rib roast. It’s a slightly larger cut that is also very tender. Loins are usually boneless. They also generally have a fat cap which helps keep them from drying out while cooking, and that makes them perfect for grilling!

We found all of the beautiful ingredients for these dishes at local markets, and with the exception of the pomegranate, everything was made or grown locally as well. So, of course, we have to share some…

LOVE for Local Products:

Revol Greens (Medford MN) | Compart Duroc Pork Tenderloin and Loin (Nicollet, MN) and Stickney Hill Goat Cheese (Cold Spring, MN) – both purchased at MinnyRow Market (Hopkins, MN) | Solera Port Wine from Carlos Creek Winery (Alexandria, MN)

Solera Port Wine from Carlos Creek Winery in Alexandria, MN

If you want an amazing “dessert wine” and cold weather sipper, this is an excellent option. It’s rich and jammy, but not too heavy or sweet. We love it! If you can’t make it to Carlos Creek Winery in person (which I’d highly recommend if at all possible), they ship nationwide.

While there are a lots of seasonings, sauces, spices and spreads that work wonderfully with pork tenderloin and loin, we’re embracing the gorgeous color and incredible flavor and richness of pomegranate and port wine here.

In addition, while we often pan sear pork tenderloin before roasting in the oven, we skip that step when using this glaze because it adds so much flavor and color on its own.

While the pork preparations here are completely different, both are seasoned with just salt and pepper. The Pomegranate-Port Wine sauce is absolutely wonderful with both.

If you’re a goat cheese lover, you’ll LOVE its tangy, creamy deliciousness with the pork, fresh greens, and velvety sauce. The goat cheese medallions may seem a little “Extra,” but they’re totally worth the few extra steps. You can certainly just plate with slices or crumbles of goat cheese, but the medallions add a whole other dimension of flavor and texture!

TIP: Did you know that you can cut soft cheese logs – like goat cheese – easily and cleanly with unflavored dental floss? Yep! Make sure to chill the cheese in the freezer for a few minutes to firm it up a bit. Then, unwrap it and lay it on a plate. Cut a 12” length of dental floss. Slide the floss beneath the cheese log and draw the ends up and around, crossing them at the top. Continue pulling the floss through the cheese to cut a slice. Repeat.

I’ve been making versions of this dish for years now, and I’ve got it down to a process that works well for me. I make my sauce first and let it sit (covered) on the stove to await the next steps. While the pork tenderloin roasts, I prepare the goat cheese medallions. Both can be made a day ahead – just warm them up while your pork tenderloin is cooking.

This dish LOOKS fussier than it is (but it is just as DELICIOUS as it looks!). Everything can be prepared in advance, and it all takes just a little time to come together so you can focus on the evening.

Enjoy!

Pork Tenderloin with Pomegranate Port Wine Sauce

This Pork Tenderloin with Pomegranate-Port Wine Sauce is a "Win!' on every level. It's a gorgeous dish, for sure, and it's just as DELICIOUS as it looks! Everything can be prepared in advance, and it takes just a little time to come together so you can focus on evening.

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Servings 4

Author Michele Phillips, BaconFatte.com

Ingredients

1, 1 lb. pork tenderloin
Kosher salt and fresh cracked pepper, to taste

For the Sauce

1 cup pomegranate juice
1 cup port wine
1/4 cup granulated sugar

For the Goat Cheese Medallions

4 oz. goat cheese, sliced 1/2” thick
1/4 cup slivered almonds, toasted
1/4 cup breadcrumbs
2 egg whites
1 Tbsp. olive oil
1 Tbsp. butter

To Serve

4-5 oz. fresh colorful mixed greens
1/2 cup pomegranate arils – about ¼ large pomegranate

Instructions

For the Pork Tenderloin

Preheat oven to 400 degrees F. Line a sheet pan with parchment paper. Place pork tenderloin on the prepared pan, and season to taste with salt and pepper. Using a basting brush, coat tenderloin with sauce and roast for 10 minutes. Brush with a second layer of sauce, and roast for another 10 minutes. Brush with a third layer of sauce, and check temperature. Tenderloin should reach an internal temperature of 145 – 160 degrees F (depending on your preference for doneness). Brush tenderloin with sauce again and allow it to rest for about 3minutes while you prepare the plate.

For the Sauce

In a small saucepan over medium-high heat, add pomegranate juice, port wine, and sugar. Bring to a boil, stirring frequently. Once boiling, reduce heat to medium-low and continue simmering until sauce reduces and thickens to the consistency of maple syrup. Remove from heat. Reserve a small dish of sauce (about ¼ cup or so) for basting the pork while it cooks. Cover the remaining sauce and keep warm.

For the Goat Cheese Medallions

Place goat cheese in the freezer for 5 - 10 minutes to firm up. Unwrap and slice with a sharp knife or unflavored dental floss (see TIP above) into 8 – 10 slices, each about ½” thick. Place the slices on a chilled plate, and refrigerate while prepping remaining ingredients.
In a small pan, toast the almonds slightly. Allow them to cool slightly before adding them to a food processor along with bread crumbs. Whiz them together to form fine crumbs. Place almond and bread crumb mixture into a small bowl.
Separate 2 egg whites into a separate small bowl, reserving yolks for another use.
Coat chilled goat cheese slices with egg white, and then coat with crumbs – gently patting the crumbs to adhere to the cheese. Place the coated slices back on the chilled plate and refrigerate until ready to fry.
Combine butter and oil in a small fry pan, and heat until water droplets (carefully!) sprinkled into the pan sizzle. Add the coated goat cheese slices, being careful not to crowd the pan. Fry for 30 seconds to one minute until lightly browned, then gently turn and repeat on the other side. Place browned goat cheese medallions on a paper towel lined plate until ready to serve.
TO SERVE: Layer fresh greens on a serving platter. Slice cooked tenderloin, and place on top of the greens. Place goat cheese medallions, sprinkle pomegranate arils, and drizzle with a little sauce over everything. Serve remaining sauce in a small side dish to be added to plates as desired.

Recipe Notes

*Adapted from a 2015 Pork Be Inspired recipe which now links here.

MAKING THIS RECIPE?

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The slightly more rustic counterpart dish: