Pomegranates are the new darling of the antioxidant world. Both their seeds and juice have higher levels than most red fruit, and they are rich in potassium. In studies by the University of Oklahoma it was found that pomegranates decreased the oxidative damage associated with cancer, diabetes, and heart disease. One to two glasses a day of pomegranate juice can lower blood pressure and the risk of clogged arteries.

That should give cause for including them in your diet. Ruby red with a thick leathery skin, the pomegranate grows on low bushes in California and Arizona. The season for them is September through January so get them while they last!

Besides being a healthful drink, the juice can also be used to make jellies and sauces and the seeds are great sprinkled on salads and as a sauce and garnish for pork or poultry.

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Oven-Roasted Pork Tenderloin with Pomegranate Sauce

INGREDIENTS

3 to 4 pomegranates to yield 3/4 cup pomegranate juice

1/2 cup pomegranate seeds

1 teaspoon kosher salt

1/2 teaspoon whole peppercorns or 1/4 teaspoon ground black pepper

1 tablespoon fresh rosemary leaves

1 clove garlic, peeled

1 pork tenderloin, weighing about 1- 1/4 pounds

1 tablespoon extra-virgin olive oil

1/2 cup orange marmalade or apricot jam

DIRECTIONS

Using a sharp knife cut off the crown of one pomegranate about 1/2 inch from the top. Slice the sections through the white membrane. (Do this part in a bowl of water to avoid staining your clothes or cooking surface). Use your fingers to separate the seeds in the water. The white honeycomb looking membrane will float to the top as the seeds (aka arils) will sink to the bottom of the bowl.

Strain the seeds, removing any remaining membrane pieces and set side.

Cut the remaining pomegranates in half and juice them; you will need 3/4 cup for the recipe. Strain the juice and set aside.

Preheat the oven to 350F.

Grind the salt, peppercorns, rosemary and garlic together or mince them finely with a chef’s knife. Spread the mixture out on a large sheet of wax paper.

Dry the pork well with paper towels. Lay the pork over the salt mixture and use the paper to roll the meat in the seasonings; be sure it is evenly coated.

Heat the olive oil in an ovenproof skillet to just below the smoking point. Add the pork and sear it quickly on all sides. Transfer the skillet to the oven and cook until a meat thermometer inserted into the thickest part of the meat registers between 155F and 165F, depending on how you like it cooked. This should only take about 7 to 10 minutes.

Transfer the meat to a cutting board and cover loosely with foil while the sauce is prepared.

Heat the jam with the pomegranate juice until a smooth sauce is obtained and cook the mixture over low heat for about 4 minutes. Stir in the pomegranate seeds and keep the sauce warm and covered.

Cut the pork on the diagonal into medallions about 1-inch thick. Place on a serving platter. Spoon some of the sauce over top to serve. Pass additional sauce on the side. Serves 4

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