Pomegranate Blackberries Sauce With Pork Tenderloin - Weeknight Perfect

Pork tenderloin is one of the most versatile meats—always tender and flavorful. It pairs perfectly with any spice or sauce you choose. Plus, it cooks quickly, making it a convenient option for any meal.

Pomegranate, Blackberry Sauce with Pork TenderloinPhoto byGiangi's Kitchen - Giangi Townsend

I decided to have some fun, play with my spices, and create this mouthwatering dish. The bitterness of the pomegranate with the blackberry sweetness makes for a savory dish.

A simple mix of aromatic spices is rubbed on the pork tenderloin before cooking and served with a slightly tart sauce from blackberries.

The perfect weeknight dinner on a busy school night.

However, this dish makes the perfect dinner date or small gathering dinner with family and friends during the holiday season. Rich in flavor and super easy to make, everyone will think you spent hours cooking.

The blackberry with the heavy cream mellows out and balances the tartness of the pomegranate and plays along with the spicy pork tenderloin rub. As well as adding a note of elegance to your dish.

Letting the aromatic spices rub sit on the pork tenderloin for a bit, time permitting, will have time to penetrate and infuse the outer layer of the tenderloin with a medley of flavors.

The paprika added to the mix adds the perfect hint of heat. I used a safe amount for my family.

However, feel free to add more if you can handle it. This is a straightforward pork tenderloin recipe.

What is another name for pork tenderloin?

Pork tenderloin, also known as pork filet. A thin and rectangular cut of pork from the loin muscle.

This meat is cut from the delicate muscle along the pork spine. This muscle does not do any movement. Therefore, it is a particularly tender cut of meat., similar to beef filet mignon.

Very flavorful as well as being a lean cut. It does not have any fat.

Because it has no fat, beware of not overcooking it, or it will become dry.

Pomegranate, Blackberries Sauce with Pork TenderloinPhoto byGiangi's Kitchen - Giangi Townsend

Here are a few helpful tips for the ingredients needed

You can find the printable recipe with all the correct ingredient amounts at the bottom of this post.

Spices: cumin, coriander, and paprika all give a wonderful aromatic flavor to your dish

Pomegranate juice: Use a good pomegranate real juice, not from concentrate, as it will not taste the same. POM is one of my favorites.

Pork tenderloin: Although the extremities will be less thick than the middle of the tenderloin, look for one with no significant disparity in size, such as thick middle and tiny end caps. This will be harder to cook evenly.

White wine: always use the exact wine you will have for dinner.

Unsalted butter: easier to control the salt distribution of your dish by using unsalted butter.

Heavy cream: the binding agent as it will thicken when cooked. Also giving you a beautiful creamy sauce to enjoy.

Blackberries: One of the main ingredients of this dish. Look for mature but not overripe blackberries. Wash them gently and place them on a paper towel to dry.

Sugar: Try your sauce before adding sugar. Sometimes blackberries and wine can be deceiving and sweeter than you think. Therefore you may not need it.

Below the recipe, I have enclosed links to the spices that I have used with this recipe.

Cooking tips and step-by-step instructions to create this excellent pomegranate pork tenderloin recipe.

To have a perfectly cooked tenderloin, cut it in the middle. Cutting half the cooking time and ensuring you will not have the extremities overcooked and the center not.

• Clean all the filaments and skin over the pork tenderloin and remove any fat. Pat dry.
• Mix all the spices: cumin, coriander, pepper, paprika, cinnamon, and salt. Make sure there are no clumps formed.
• Roll the pork tenderloins into the spices mixture to cover all around.
• Set a 12-inch skillet over medium-high heat, add oil, and bring it to a hot point but not a smoking point. Reduce the heat and sear the pork tenderloin on all sides. Do use tongs to move them around the skillet.
• Transfer the pork tenderloin to a cutting board, cover it with aluminum foil and let it rest.
• Any fat rendered should be discarded from the skillet. Add the pomegranate juice to the skillet and bring it to a gentle boil.
• Continuing with a gentle boil, reduce the juice to two-thirds of a cup.
• Lower the heat under the skillet, carefully add the wine and the heavy cream and bring to a gentle boil to thicken the sauce.
• If the sauce is a bit bitter for your palate, add a teaspoon of sugar.
• Do not overcook the blackberries, as they will turn into mush.

Pomegranate, Blackberries Sauce with Pork tenderloinPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make this Pomegranate, Blackberries Sauce with Pork Tenderloin

Visit Giangiskitchen.com for the complete printable recipe with amounts for each ingredient and tips for my Pomegranate, Blackberries Sauce With Pork Tenderloin.

• ¾ teaspoon ground cumin,
• ¾ teaspoon ground coriander,
• ½ teaspoon black pepper
• ¼ teaspoon paprika,
• ½ teaspoon salt
• 2 pounds pork tenderloins, each cut in half
• 2 tablespoons olive oil
• 1 cup pomegranate juice such as POM
• ¼ cup white wine
• 1 teaspoon unsalted butter
• ⅓ cup heavy cream
• 10 blackberries
• 1 teaspoon sugar, 1(optional)

Instructions

1. In a shallow bowl, stir cumin, coriander, pepper, paprika, cinnamon, and salt. Pat tenderloin dry and dredge in spice mixture until evenly coated.
2. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Reduce heat to moderate and cook pork, occasionally turning, until meat is browned on all sides. Transfer the pork with tongs to a cutting board and let stand 5 minutes covered.
3. Meanwhile, discard all the fat from the skillet, add the pomegranate juice to the skillet over medium heat, and bring to a boil. Reduce to 2/3 of a cup, about 3 to 5 minutes. Add the wine and heavy cream and boil until the sauce thickens slightly 2 to 3 minutes. Add the sugar if too bitter, and season with salt.
4. Lower the heat and swirl in the butter and add the blackberries. Simmer for a 1 minute.
5. Slice the pork tenderloin and serve with sauce.

Suggested side dishes.

• Rice with peas and butter is a very easy and delicious side dish. Tender rice soaks up the sauce. For something different, replace the white rice with wild rice.
• A very simple and flavorful Tomato, and arugula salad, will keep the balance of your meal well. You can omit the cheese.
• Potatoes are always on my top list. The French in me is hard not to come thru.
• Mashed potatoes with loads of butter are on the top of my list or Champs, which are loaded with scallions.
• Last but not least, Broccolini and Carrots. Light, savory, and healthy, a good combination.

Storage and reheating instructions

Safe all the juices that you have created with this dish. Store in a glass container for 2 days in the refrigerator.

Bring back to room temperature before starting reheating. You can warm it up via two methods:

Oven method:

• Place your pork with all the juices in an oven-proof dish.
• Add a couple of tablespoons of water and dollops of butter.
• Cover with a sheet of aluminum foil. You can place some butter on the side that will directly contact the pork.
• Warm in a warm oven at 320F for 20 to 30 minutes.

Stovetop method:

• Place on a skillet over medium heat.
• Add a couple of tablespoons of water and a couple of tablespoons of butter.
• Cover with a tight-fit lid and stir often.

If you enjoy this delicious Pomegranate Blackberries Sauce With Pork Tenderloin, look at some of my other recipes.

Pomegranate, Acorn Squash, Arugula Salad

Pomegranate Martini Stir Not Shaken

Roasted Sweet Potatoes, Brussels Sprouts And Cranberries

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Meet Chef Giangi

Pomegranate, Blackberries Sauce with Pork TenderloinPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.