This recipe comes from my friend Jules Silver at ClubSauce.com. His web site offers some great gourmet products and may be the only site on the Internet offering all of More Than Gourmet’s products including Demi-Glace Gold you always here me talking about.

I have no problem plugging my buddy Jules because I know the products he markets, I use a lot of them myself, and Jules offers some of the best service you can find on the Net.  Jules handles all orders himself so I know he takes good care of his customers.

In his spare time, Jules likes to dabble in the kitchen and has recently come up with his own line of products called Splash that are Pomegranate Reduction Sauces. They’re excellent for making sauces or adding a little extra flavor to soups and stews but I also like them on fresh fruit and ice cream.

Here’s Jules recipe for pan seared pork loin with his

Pomegranate Port Reduction Sauce
Servings: 4 

Ingredients:

1 2-3 lb pork loin
1-tablespoon garlic, chopped
1-tablespoon herbs de Provence  (typically contains rosemary, marjoram, basil, bay leaf, thyme)
2 tablespoons extra virgin olive oil
1/4 cup dry red wine
1/3 cup chicken stock
1/4 cup Splash! Pomegranate Port Reduction Sauce
Fresh ground pepper to taste 1/4-cup fresh pomegranate seeds, optional
 
1. Pre heat oven to 325°. Rub pork loin with 1-tablespoon extra virgin olive oil until lightly coated. Sprinkle with herbs de Provence rubbing it into the meat and then set aside.

2. Combine 1-tablespoon extra virgin olive oil, garlic, and herbs de Provence in a sauté pan over medium low heat. As garlic starts to brown add wine and reduce until the mixture has a slight syrupy consistency.

3. Whisk in the roasted chicken stock and the pomegranate port reduction sauce until blended. Remove pan from the stovetop. Heat a separate skillet with a heat resistant handle over medium-high heat. Add the pork loin and quickly sear on one side and then turn so that both sides have slightly browned.

4. Using a brush lightly baste the pork loin with the sauce mixture and then place the skillet with the pork in the oven. Cook for about 45 minutes or if using an instant read thermometer 150°, basting every 15 minutes with the sauce.

5. Remove the pork loin from the skillet to a dish and allow to stand for 5 minutes before carving. Place the meat on a carving board and pour any juices from the plate back into the saucepan. Return the pan to the stove and warm over medium low heat.

Carve the pork loin at a diagonal in 1/2-inch slices. Place the sliced pieces of pork on each plate. Spoon the sauce on top. Sprinkle with pomegranate seeds and serve.