The Cook Awakening

Pomegranate Pear Pork

November 5, 2011
Posted in: Just for Fun!, Recipes, The Simple Kitchen

We were going to have roasted pork tenderloin. Really, we were.

Problem is, it was still partially frozen at 6 pm. You can’t really roast frozen meat – just doesn’t come out right.

So…. I sliced it up and found a few things lying around that sounded good.

Pork tenderloin, fresh sage, pomegranate juice and pear butter

Browned the slices in pastured pork fat with a little Celtic sea salt and fresh pepper.

Pork tenderloin slices in a skillet

Realized how late it was and enlisted help from the 11 year old.

Jesse preps brussels sprouts

Turned the pork slices and started salivating. Removed them to a warm oven when a little blood rose up in the slices. (Ate one. Or two.)

Pork tenderloin, side 2

Added onions and garlic and sauteed till softened and browning a bit.

Onions and garlic

Deglazed the pan with about a cup of pure pomegranate juice. Added the chopped sage.

Pomegranate and fresh sage

Reduced it by about 50%.


Added about a 1/4 cup of pear butter, just reduced pears from our tree.

Pear butter

Folded the pork slices back in after simmering a few minutes.

Pork slices in skillet

And served. Oh. My. God.

Pomegranate Pear Pork and Brussels Sprouts

It’s really not too hard to make amazing food. Let me know if you try it. I dare you! I know, it’s a little sweet, but all natural, and what a treat.

You could use a chopped fresh pear if you don’t have any pear butter. Or a dollop of apple sauce. Or just omit the pear, and have a pomegranate glaze. Keep it simple, and let the natural flavors reveal themselves.

This entry was posted on Saturday, November 5th, 2011 at 7:15 am and is filed under Just for Fun!, Recipes, The Simple Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


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