Fennel-Rubbed Pork with Shallot-Pomegranate Reduction

Serve with walnut couscous. Heat 1 teaspoon olive oil in a saucepan over medium-high heat. Add 1/2 cup chopped onion; sauté 3 minutes. Add 1 1/4 cups water, 1/2 teaspoon salt, and 1/8 teaspoon black pepper; bring to a boil. Stir in 1 cup couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Sprinkle with 3 tablespoons toasted chopped walnuts and 2 tablespoons chopped fresh parsley.

Yield: 4 servings (serving size: 3 ounces pork and about 2 tablespoons sauce)

Ingredients

• Sauce:
• 1 1/2  cups  pomegranate juice
• 1/2  cup  orange juice
• 1/3  cup  chopped shallots
• 3  tablespoons  sugar
• 4  teaspoons  chilled butter, cut into small pieces
• 1  tablespoon  red wine vinegar
• 1/4  teaspoon  salt
• 
  Pork:
• 3/4  teaspoon  fennel seeds, crushed
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  (1-pound) pork tenderloin, trimmed
• 1  teaspoon  olive oil

Preparation

1. Preheat oven to 450°.

2. To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.

3. To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450° for 18 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes; cut into 1/4-inch slices. Serve with sauce.

Nutritional Information

Calories:

302

Fat:

10g (sat 4.3g,mono 3.9g,poly 0.7g)

Protein:

23.9g

Carbohydrate:

28.6g

Fiber:

0.5g

Cholesterol:

75mg

Iron:

1.7mg

Sodium:

381mg

Calcium:

37mg