It’s officially November and I’m on a cooking and cocktail tear. Actually, I’m combing both techniques lately and calling it cooktailing. Basically, I’ve been measuring ingredients, as usual, for my cocktails with a jigger and then continuing to use the jigger to measure out my cooking ingredients. It’s so efficient! So, far all of you cocktail and cooking enthusiasts out there, I urge you to give this method a try!
For my first attempt at cooktailing, I concocted a Fall-back cocktail and a Port Wine and Pomegranate Marinated Pork Tenderloin. It happens to be National Pomegranate Month, so I decided to focus on using fresh pomegranate seeds and pomegranate juice for both of my recipes. Pomegranates are a perfect fall fruit; the seeds are colorful and textured garnishes, they are healthy for you and they are so versatile! Use the seeds or the juice and you can enhance any dish or drink.
A little advice to you eager pomegranate openers – wear an apron and try not to wear white when you are peeling these juicy fruits! I did wear an apron, but it was half white and it now looks like I splatter painted it with pink. Yup, pomegranates look to squirt and get everywhere and the stains aren’t easy to get out, f.y.i. So, here’s my suggestion. Gather your ingredients and use your cocktail jigger to measure everything for the marinade. Then clean out the jigger and use it to make amy Fall-back cocktail while you are waiting for your pork tenderloin to cook in the oven. Doesn’t that just sound delightful?
Then to tie all of it together, save a small glass of the port wine you used in your marinade for an after dinner drink. See, you can re-use most of your ingredients for all of these components to orchestrate you entire meal, from drinks to dining! I thought you’d like that.I recommend marinating my Port Wine and Pomegranate Marinated Pork Tenderloin for at least 2 hours or overnight and by reserving a little bit of the marinate, you can make a lovely reduction to accompany the pork right before you serve it. Trust me, this meal is so friggin’ good. My guy smelled the flavors in the air while it was cooking and couldn’t wait to eat it. It’s a great holiday meal and the garnishes make it so festive. I hope you get a chance to make it! Happy Holidays.
1. In a bowl, add all of the above ingredients (except rosemary - but you could add a spring if you want!) and mix together. Reserve 1/3 cup of marinage for reduction. Place pork tenderloin and marinade in a ziploc bag and marinate for 2 hours or overnight.
2. Take pork out of the refridgerator, remove from bag (including sage sprigs) and place on a foil lined baking sheet and cooked in a pre-heated oven at 375 degrees for 20-25 minutes.
3. Remove pork from oven and let rest. In a small saucepan, place reserved marinade and simmer on low heat until reduced to a thicker consistency.
4. Slice pork tenderloing and serve on a platter. Spoon all of the reduction over the pork and garnish with fresh pomegranate seeds and rosemary sprigs. Enjoy!