Clean eating-Pomegrante glazed stuffed pork tenderloinPosted: October 25, 2010
Today (Oct 13) is our 3rd anniversary!!! We are celebrating it with a fun trip soon, so tonight I still wanted to do something special even while staying in. I found this recipe in my latest Clean Eating Mag and while it looks complex, it was quite easy and made for a very impressive meal. I paired it with garlic/chive mashed potatoes, steamed veggies and butter rolls. H and I loved this and made our anniversary dinner in quite special!
1 cup unsweetened pomegranate juice
2 tbsp balsamic vinegar
2 tbsp raw honey
1 2-inch piece ginger peeled and thinly sliced
1 1/2 oz whole-wheat bread, toasted and cut into one inch pieces
3 tbsp low sodium chicken broth
3 tbsp chopped unsalted walnuts
1/2 pear cored and diced
4 unsweetened prunes chopped
1 tbsp chopped fresh thyme
Sea salt and freshly ground pepper to taste
1 boneless center cut pork loin (about 2 lbs)
Evoo cooking spray
In a small saucepan, combine juice, vinegar, honey, and ginger and bring to a boil over high heat. Reduce to a simmer over med-high heat and cook for 10 to 12 minutes, until liquid reduces by 2/3. Strain and discard ginger, set glaze aside. Preheat over to 375.
In a large bowl, add bread and broth. Let bread soak up liquid for 2-3 minutes, stirring once or twice. Add walnuts, pear, prunes, and thyme, stirring to combine. Season with salt and pepper.
Set pork loin on a cutting board and holding a carving knife parallel to the work surface, slice loin almost in half horizontally. Open loin like a book and press flat. Season both sides of pork with salt and pepper. Pile stuffing onto center of pork loin, then bring loin ends together and tie with kitchen twine.
Coat a large oven safe skillet with cooking spray and place over medium heat. Carefully add stuffed pork loin and sear on all sides about 1-2 minutes each side.
Place skillet immediately in over and cook for 20 mins. Baste with glaze and cook 5 more minutes. Continue to glaze every 5 minutes or so until the pork tenderloin temperature reaches 155 degrees. Remove from over and let sit covered with foil for 5 minutes before slicing. Drizzle with any remaining glaze as needed and serve immediately.