Apple Pomegranate Pork Tenderloin, Sweet Potatoes and Green Beans

This meal was the first one I made that I felt was really gourmet and fit for a fancy dinner- but despite tasting very fancy it is very easy to make! Taste of Home magazine even published it.  We have never had my hubby's boss come to dinner - but if we did - then this is what I would make.  I pop the potatoes in early and while they are cooking I do my prep for all the other items on the menu. Roasting the Sweet Potatoes give them a deeper caramelized sweetness.  Pork Tenderloin is not only very tender but it also cooks quickly - so watch it carfeully that it doesn't overcook.  Wrapping it in Parchment paper help to maintian the moisture without overcooking it- but it isn't too pretty so don't forget the glaze at the end.  Finally the green beans and bacon, can we say "yummy" together!

Apple Pomegranate Pork Tenderloin

·         1. Pork Tenderloin (about 2-3 lbs.)

Filling:

·         1 C.  Chopped Apples, peeled and cored

·         ½   C. Onion, chopped

·         ½ Garlic Clove, chopped  or 1 tsp. Garlic Powder

·         1 Tb. Olive Oil

·         Salt and Pepper to taste

Sauce:

·         1 C. Pomegranate juice

·         1 C. Apple Juice

·         1 Tb. Dijon Mustard

·         2 Tb. Cornstarch

·         2 Tb. Cold Water

·         1 Tb. Fresh Parsley, chopped, or 1 tsp. Dried Parsley

Pre heat the oven to 400 degrees Fahrenheit.

Sautee the apple, onion, garlic, salt, and pepper, in 1 tablespoons olive oil until the apples are soft, about 10 minutes.  Cut the pork tenderloin down the middle lengthwise, about ¾ of the way though.  Spread the filling into the center of the cut side of the tenderloin.  Fold the tenderloin back over and use 3 pieces of 6” long pieces of kitchen string to tie it closed on the ends and in the middle.   Wrap the tenderloin in a piece of parchment paper, folding the edges under.   Bake for 35 minutes. 

 While the tenderloin is baking, mix the apple juice, pomegranate juice, and Dijon mustard in a saucepan.  Bring to a boil over medium heat, stirring vigorously every few minutes.  Boil about  15 minutes.  Mix the cornstarch and water in a small bowl, stir it into the sauce and continue stirring until it thickens.  Add the parsley and turn off the heat.

Remove the tenderloin from the oven and remove the parchment paper. Pre heat the oven to 425 degrees Fahrenheit.  Spread  ½  cup of the sauce onto the meat.  Bake the tenderloin, uncovered, at 425 for an additional 10 minutes.  Remove from the oven and let the meat rest for 15 minutes before slicing. Serve with remaining sauce on the side.

Baked Sweet Potatoes

·         4-5 Sweet potatoes, cut in half lengthwise

·         2 Tb. Olive Oil

·         Salt and Pepper to taste

Pre heat the oven to 400 degrees f.

Place the potatoes on a cookie sheet (with sides), cut side up.  Drizzle them with olive oil and salt and pepper.  Cover the pan with one layer of aluminum foil. Bake them, covered at 400 for 55-60 minutes or until they are tender to the touch. 

Green Beans with Bacon

·         1 lb.  Green Beans

·         5 Bacon Strips, uncooked

Cook the bacon until crisp in a sauté pan.  Remove the bacon, chop into small pieces and set aside.  Drain the grease from the pan leaving about 2 tablespoons.  Toss the green beans in the grease in the pan and heat until warmed through. Add the chopped bacon and serve warm.