- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 3/4 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 lean pork tenderloin or 2 small (each about 1.25 lb total)
- 1/2 cup plain pomegranate juice
- 3/4 teaspoon cornstarch
- 1 tbsp. water
- 1 tsp Sherry vinegar
- 3 tbsp. vegetable or chicken broth
- Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
- Heat a skillet over moderately high heat –spray pan with spray oil if part of your tolerated diet. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides.
- Periodically add a tablespoon of broth, but minimize to prevent boiling the meat, allowing it to brown.
- Transfer pork with tongs to a baking pan with parchment paper. Bake in preheated oven at 425 degrees F until thermometer inserted diagonally into center of each tenderloin registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let stand 10 minutes.
- While pork stands, add pomegranate juice to skillet or small pot and boil over moderately high heat until reduced to about 1/2 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate).
- Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
- Remove from heat and add Sherry vinegar to taste. Season with salt. Slice pork and serve with sauce. Dress pork with pomegranates.