The weather is starting to cool down 🙂 🙂 Which means… I get to wear all my sweaters that I love so much! Sigh. I just get so excited.
I can’t remember if I ever mentioned my favorite show that a friend turned me onto… it’s called Humans. It’s a UK-broadcasted show available on Amazon Prime… and I binge watched the first two seasons in about 2 weeks. (Binge watching TV for me is watching more than 20-30 minutes at a time… I really hate watching TV). It’s so good. Without spoiling the premise of the show, it’s a little Will Smith in I, Robot meets Modern Family… with less of the dumb humor. Definitely worth the watch.
To be honest… I don’t have much material to work with here. Nothing new going on, just wanted to tell you guys I love Autumn, and that new show I found. Here’s some pork tenderloin, because I think we need to show the other white meat some love. Happy almost-Fall!
Pomegranate Dijon Glazed Pork Tenderloin (Paleo!)
Prep time: 30 min
Cook time: 20 min
- 1 (1 to 1.5 lb) pork tenderloin
- ½ cup pomegranate juice
- ¼ cup fresh squeezed orange juice
- ¼ cup Grey Poupon Dijon mustard (I am very particular about my djion…)
- 1 tbsp honey
- 2 cloves of garlic, minced
- 1 tbsp apple cider vinegar
- 1-2 tbsp olive oil
- ½ cup of chicken broth
- A pinch of chili pepper
- Salt and pepper, to taste
- 1 heaping tsp of tapioca flour
- Optional: pomegranate seeds, for garnish
- In a large bowl, whisk together your pomegranate juice, orange juice, Dijon, honey, garlic, apple cider vinegar, and chicken broth. Season with salt, pepper and chili powder to taste. Adjust flavors to preference, if needed.
- Next, trim any “silver” skin or unwanted fat from your pork. Place in a bag or bowl, and marinate for at least 2-4 hours in the fridge, or as long as overnight. When ready to cook, select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add a tbsp of olive oil.
- Add the pork and sear on all sides, approximately 4 minutes per side. Once completely seared, press Cancel and remove pork from the Instant Pot. Set aside on a plate.
- Next, place the Instant Pot trivet into the pot, followed by your pork tenderloin. If it doesn’t fit lengthwise, you can cut it in half. Pour the marinade over the pork, ensuring it’s thoroughly coated. It’s okay if it isn’t submerged.
- Place lid on Instant Pot and turn the valve so it’s sealed. Select the Manual setting, high pressure (this is the default setting), and set timer to 7 minutes for fresh pork (10 minutes for semi-frozen, or 13 minutes for frozen).
- Once the timer is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze.
For the Glaze
- In a large skillet, add your remaining liquid from the instant pot, reserving about ¼ cup. Turn heat to medium. Using your reserved ¼ cup of broth, whisk your tapioca flour in until thoroughly mixed.
- Add your reserved tapioca flour/ broth mix into the pan, continuing to whisk. Be sure to turn the heat down if it thickens/bubbles too quickly, as you don’t want it to burn. The mixture should slightly thicken after simmering for 2-3 minutes, or a bit longer with lower heat. If desired, add any salt and pepper, to taste. At this point – I think I added a splash more pomegranate juice for some color. Once at desired thickness, remove from heat and set aside.
- Slice your tenderloin and serve with glaze as preferred. Garnish with pomegranate seeds and herbs if desired!
**Note: if you don’t have an Instant Pot, you can make this in the oven. Preheat your oven to 400 degrees F, as well as heating a skillet over medium heat with a dash of olive oil. Sear Pork tenderloin in the skillet on all sides, 2-3 min per side – place in a baking dish once browned. Pour glaze over, and bake in the oven for 18-20 minutes, or until internal temperature reaches 145-150 degrees F. Set tenderloin on a dish to rest, and then follow the glaze recipe and serve as preferred.