Ingredients:
2 (500 g) pork tenderloins, fillet
4 garlic cloves
1/2 oranges, zest of
1/2 lemons, zest of
2 tablespoons pomegranate molasses
2 teaspoons pink peppercorns, crushed
2 teaspoons black peppercorns, crushed
2 green onions, minced
1 teaspoon salt
2 tablespoons olive oil
salt
fresh ground black pepper
1/2 cup orange juice
1 cup chicken broth
1 tablespoon butter
1 tablespoon pomegranate molasses
Directions:
Marinade: Put all ingredients in a blender and pulse a couple of times.
Reserve 2 tablespoons for the sauce.
Place the pork fillet in the marinade and leave for about 4 hours.
To prepare pork: Preheat the oven to 400c.
Season the pork well with salt and pepper.
Heat the olive oil in a large frying pan on medium heat and sear the pork all over.
Place it in the oven 6-7 minutes or until cooked to your likeing.
The pork should be just cooked through and a little pink still.
Remove the pork and allow to rest.
Deglaze the pan with the orange juice.
Bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half.
Whisk in the reserved marinade, butter and the tablespoon of pomegranate molasses.
Sice the pork into diagonals 1cm thick, and serve with the sauce spooned over.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.