My husband is the best guinea pig to try the new recipes that I prepare. I mean this man is truly a trooper extraordinaire! Today he really graduated with high marks from his normal steak and baked potato repertoire of food preferences! I knew that this would deviate from his comfort zone, so I really focused on how he would react and what he would say about this recipe. Here’s how it went:
“The reduction sauce is really different and not what I expected.” OK, that doesn’t sound very positve, but a few bites later, he said, “I’m getting used to this sauce and it’s actually really good!” He ate the whole thing, no left-overs! Yes, at first glance of the name of this recipe, one would wonder how a FRUIT SAUCE on pork would taste! Even I have never had something like this dish! On top of it’s incredible flavor, it only takes eleven (11) minutes . . . fifteen (15) minutes at the max to cook your pork more thoroughly. No lie! My kind of working gal recipe!
I found this recipe in the archives of Cooking Light magazine, and all I can say is that the editors were right on target when they rated this pork recipe as 5-star, outstanding and worthy of a special occasion! It truly was superb with the “smokiness of the chipotle chiles that complement the sweetness of pomegranate and blueberry juices in this tender entree!” You really have to try this recipe! YUMM-O!
Now you’re probably wondering why we (my husband and I) paired this with something as simple as yellow sweet corn. Well, first of all, we felt that something buttery and mild would complement the spicy/fruitiness of the tangy berry/chipotle reduction sauce. And secondly, hey, we’re from Iowa, and we KNOW what makes pigs nice and juicy and fat: CORN! Plain and simple, the two, pork and corn, are a marriage made in heaven or I should say on the farms!
I do recommend a few adjustments for the next time that I make this (and I will certainly make this again!): double and possibly triple the amount of chipotle chiles in the reduction sauce; and increase the amount of garlic powder (as you know, that is just me). Even my husband, my best critic, agreed with both future changes.
- 1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices (I used two 1" thickly cut, boneless Iowa 'corn-fed' pork chops from the tenderloin).
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Butter-flavored cooking spray
- 1/4 cup water
- 1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted
- 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce
- fresh blueberries (for garnish, which was my little addition for some color and interest to the entree).
- Heat a large nonstick skillet over medium-high heat.
- While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet. I DID NOT DO THIS SINCE WE PREFER THICK CUT BONELESS PORK LOIN CHOPS and that is what I used.
- Sprinkle with garlic powder, salt, and pepper.
- Coat both the pan and the pork with cooking spray.
- Cook pork 3 minutes on each side or until desired degree of doneness (this will take more time with the one inch thick chops that I used); do not overcook.
- Remove pork from pan and place in an oven-proof baking dish and put in a heated oven to stay warm while the sauce is cooking on the stove.
- Add 1/4 cup water to pan, scraping pan to loosen browned bits.
- Stir in juice concentrate and chipotle chiles.
- Reduce heat to medium; simmer 5 minutes or until slightly syrupy.
- Return pork and juices to pan, turning pork to coat.
- Serve pork with sauce.
- Garnish with blueberries (my little addition!)