Pomegranate Port Wine Sauce Recipes

POMEGRANATE-PORT WINE SAUCE

Steps:

• Melt 2 tbsp butter in large saucepan over medium heat. Cook and stir shallots 1 to 2 minutes or until crisp-tender.
• Increase heat to high. Add pomegranate juice and port; boil 15 to 20 minutes or until reduced by half. Add broth; boil 3 minutes.
• Meanwhile, combine flour and remaining 2 tablespoons butter. Whisk into broth mixture; reduce heat to medium. Boil gently 3 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate).

PORK TENDERLOIN WITH POMEGRANATE SAUCE

Steps:

• Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.
• While pork stands, pour off and discard any fat from skillet, then add pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 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, then swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.

ROAST TURKEY WITH POMEGRANATE-PORT WINE SAUCE

Steps:

• Heat oven to 325. Spray roasting rack with cooking spray; place in shallow roasting pan. Place thyme in cavity of turkey. Rub garlic over breast, thighs and legs; place in cavity. Place turkey on rack. Brush with oil; sprinkle with salt and pepper. Press legs wide open to allow heat to enter cavity. Pour water into bottom of pan.
• Bake 3 1/2 hours to 4 hours or until internal temperature of thickest part of thigh reaches 180 degrees. (Add addition water to pan if water evaporates.) Cover breast loosely with foil when starting to brown (about halfway through baking).
• Meanwhile, boil pomegranate juice, port, and honey in medium skillet over high heat 4 to 5 minutes or until slightly thickened to glaze consistency and bottom of skillet appears while stirring (glaze will thicken more while standing). Remove foil from turkey during last 15 minutes of baking; brush with glaze (glaze will bead up on turkey at first but will begin to adhere with additional brushing).
• Cover turkey loosely with foil and let stand 15 minutes before carving.

PORK TENDERLOIN WITH PORT SAUCE

Steps:

• Heat oil in a medium, heavy-bottomed skillet over high heat.
• Pat pork dry, and season with salt and pepper.
• Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
• Transfer to a warm platter; set aside.
• Remove skillet from heat.
• Discard fat, and add port; return skillet to heat.
• Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
• Continue cooking until sauce is reduced to about 2 tablespoons.
• Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
• Whisk in butter, a little at a time, gently shaking pan while whisking.
• Stir in vinegar.
• Taste, and adjust for seasoning.
• Spoon sauce over pork, and serve immediately.