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Pork tenderloin with Pomegranate sauce and Bacon
Pork tenderloin with Pomegranate sauce and Bacon
2 whole pork tenderloins
2 whole Pomegranates
8 oz pomegranate juice
1/2 lb bacon
S&P to taste

In a med high skillet begin rendering the bacon. Once the bacon is done remove from the pan and drain. Remove almost all the grease from the pan and crank up the heat. Once hot begin to sear off the pork. Once the pork is nice and brown remove the pork and add the Pom (pomegranate) juice and the "earls" of the fruit. Add the pork back into the pan and cook until the pork is done(145 degrees). Remove the pork and let it rest. Thicken the sauce and crumble the bacon back into the sauce. Slice the rested pork and top with the sauce.

These fine recipes cooked by Chef Fred on 01-15-2005 To get the Earls from the Pomegranate make about 3-4 slices into the skin of the fruit and soak in cold water for about 15-20 minutes. Peel with your hands the skin and then remove the seeds (earls) and discard the white pithy membrane.