Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry the 1.5 pounds of pork loin with paper towels and season it generously on all sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering, then pan-sear the seasoned pork loin for 4-5 minutes on each side until golden brown, transferring it to a 400°F (200°C) oven to finish cooking for 15-20 minutes, or until an internal temperature of 145°F (63°C) is reached.

3. 3

   While the pork rests, finely chop 2 small shallots and mince 2 cloves of garlic; return the skillet to medium heat and add the remaining 1 tablespoon of olive oil, then sauté the shallots for 2 minutes until softened, followed by the garlic and 2 sprigs of fresh rosemary and 1 teaspoon of fresh thyme for another minute until fragrant.

4. 4

   Carefully deglaze the skillet with 0.25 cup of red wine vinegar, scraping up any browned bits from the bottom, and allow it to reduce for 1 minute.

5. 5

   Pour in the fresh juice from 1 large pomegranate and 0.5 cup of chicken or vegetable broth, then stir in 2 tablespoons of honey, bringing the mixture to a simmer.

6. 6

   Continue to simmer the sauce for 8-10 minutes, stirring occasionally, until it has thickened to your desired consistency.

7. 7

   Remove the sauce from heat, stir in the arils from the second large pomegranate, and slice the rested pork loin into thick medallions.

8. 8

   Serve the pan-seared pork loin medallions immediately, generously spooning the warm pomegranate agrodolce sauce over each serving.