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4 Courses to Love – Pork Tenderloin and Asparagus Over Dijon Potato Puree w/Pomegranate + Balsamic Reduction

All things considered, the pork tenderloin is a great option for special occasions because it's tender, juicy, delicious, and sits lighter in the stomach than beef. The potatoes in this dish almost act like a sauce and elevate the pork to another level. It's a winner.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2

Ingredients

For the Pomegranate Reduction:

  • 2/3 Cup pomegranate juice
  • 1/4 Cup balsamic vinegar
  • 1 Tbsp sugar

For the Asparagus:

  • 10-12 asparagus spears
  • 1 Tbsp cooking oil
  • 1 Pinch each of kosher salt and black pepper

For the Potato Puree

  • 2 medium russet potatoes
  • 1 Tbsp butter
  • 1/4 Cup milk
  • 2 Tbsp dijon mustard
  • some reserved liquid from boiling the potatoes
  • salt TT

For the pork:

  • 1 pork tenderloin
  • 1 Tbsp cooking oil
  • salt and pepper

Instructions

First, begin making the pomegranate reduction:

  • Add the pomegranate juice, balsamic vinegar, and sugar together in a small pan on medium-low heat.

Next, prepare the rest of your ingredients:

  • Wash the asparagus and cut each spear into 4 inch lengths.
  • Wash, peel and dice the potatoes and put them in a pot of water on the stove (do not turn the burner on at this point).
  • Put another small pot of water on the stove to boil (not the potatoes - this is for the asparagus).
  • While the pot is coming to a boil, trim the silver skin from the pork tenderloin and cut two 3 inch lengths out of the thickest part of the tenderloin. Lightly coat the pork pieces in cooking oil, a little salt and pepper. Set aside.
  • Once the small pot has come to a boil, add the asparagus and boil for one minute. Remove the asparagus from the boiling water and shock it in an ice bath. Pat dry, coat with cooking oil, salt and pepper, and set aside.
  • By this time, the pomegranate balsamic mix should be reduced sufficiently. Remove from heat and put in a bowl. Set aside.

Now, begin cooking:

  • Put an oven-safe pan on medium heat (this pan is for the pork) and preheat your oven to 425.
  • Cover your pot of potatoes and turn the burner for the potatoes on high.
  • Once the pan for the pork is heated, sear the pork on all sides, insert a probe thermometer into the thickest part of the thickest piece of meat, and slide the pan into the oven.
  • Put a grill pan or another sauté pan (for the asparagus) on the heated burner the pan for your pork was on. Keep the burner set to medium.
  • Once the pork has reached an internal temperature of 143, remove the pan from the oven, remove the pork from the pan and place the pork on a cutting board to rest for about 10 minutes.
  • Add the asparagus to the heated grill or sauté pan on the stove. Remember to toss every couple of minutes (will be in the pan for about 5 minutes total)
  • When the potatoes are tender, strain them (reserving some of the cooking liquid) and put them in a blender with the butter, milk, dijon, about 1/4 cup of reserved cooking liquid, and a pinch of salt. Blend that all until silky smooth, adding more cooking liquid a little at a time until it is close to the consistency of pudding.

To serve:

  • Plate by spooning some of the potatoes into the middle of a plate, slice the pork into 1/4-1/2 inch thick slices and fan out from the center of the potatoes to one side. Lean 5 asparagus spears up against the pork. Spoon a little of the pomegranate balsamic reduction over the pork and around the plate in a swirl pattern. Serve.