Here are two ways to prepare pork tenderloin. Lets be honest, once you try these recipes you will need to prepare two tenderloins to satisfy the eating frenzy. One is spicy and the other has a sweet glaze. The juice from the pan is to die for! Be prepared to soak it up with a hearty piece of bread.
Place both pork tenderloins in a resealable bag and cover with the Pomegranate Marinade. Place in refrigerator for 4 hours or overnight. Heat a grill to 350 degrees. Remove pork from marinade and cover each tenderloin with 1 tablespoon of kosher salt. Sear on grill for 3 minutes on each side. Place in the tinfoil pan and turn down burners by half (or place on cool side of the grill) and cover tightly with foil. Meanwhile place the Pomegranate Tart Cherry Jelly in a sauce pan and heat on medium high until bubbly. Add the brandy and cook for 2 minutes then remove from heat. After the pork has cooked for 5 minutes spoon 1/3 rd of the Pomegranate Cherry and Brandy mixture over one tenderloin then spoon 1/3 rd of the Pomegranate Pepper Jelly over the other, cover and repeat this till pork is 145 degrees in the center (about 15 minutes). Remove from grill and let it rest with foil on for about 10 more minutes. Slice and put any remaining jelly sauce on pork then put the drippings from the pan in a gravy boat to drizzle on to your liking.</div>
Why not start a new tradition by glazing your turkey with a sweet and tart pomegranate glaze. Leftovers may not happen (sorry to those turkey sandwich lovers), but if they do, substitute Skylake Ranch Pomegranate Fruit Spread for cranberry sauce.
Optional: Additional sprigs of fresh herbs for garnish
Preheat oven to 450 degrees F, with baking rack on lowest level.
In a 1 ½-quart saucepan over medium high heat, whisk together all the ingredients for the pomegranate glaze — Skylake Ranch Pomegranate Juice, cider vinegar, Dijon mustard, brown sugar and rosemary—and bring to a boil. Continue boiling, stirring occasionally until mixture has been reduced by half (about 15 minutes). Pour 1 cup of the liquid into a small bowl. You’ll use this to baste the turkey.
Continue boiling remaining liquid in saucepan for another 10 minutes. There should be ½ to ¾ cups left. Set aside. This reduced liquid will be used to finish the gravy.
Sprinkle salt and pepper inside turkey cavity. Place parsley, sage, rosemary, thyme, bay leaf and two onion quarters inside turkey cavity. Tie turkey legs together with cotton butcher’s string. Rub softened butter all over turkey skin and place turkey on roasting rack in a 12 ½-by-16-by-3-inch or larger roasting pan, tucking wings and loose neck skin under turkey.
Roast turkey for 30 minutes at 450 degrees Fahrenheit and then reduce heat to 325. Add remaining onion, carrots, celery and chicken broth to roasting pan. Using a pastry brush, baste turkey with the pomegranate glaze from the bowl. Loosely cover turkey, tenting with aluminum foil.
As turkey roasts, baste every 30 minutes with glaze. The turkey will be done when a meat thermometer (inserted deep into the turkey thigh and away from the bone) reads 170 degrees F. Start checking temperature after 3 ½ hours and then every 20 minutes thereafter until turkey is done. Turkey will have a deep mahogany color from the glaze. Carefully remove turkey from roasting pan to a cutting board and let rest 30 minutes to absorb juices.
While turkey is resting, remove the roasting rack and pour off all but 2 Tablespoons of liquid from the roasting pan and place roasting pan across 2 burners on stove. To make gravy, add chicken stock and bring to a boil over medium-high heat, scraping browned bits from pan with wooden spoon or spatula. Whisk flour into pomegranate glaze from step 3 until dissolved. Mixture will be thick. Whisking constantly, add this mixture to roasting pan until sauce thickens and coats back of wooden spoon. Strain though fine mesh sieve over a medium size bowl, pressing on solids. Gravy will be very dark from pomegranate juice and will thicken a bit more as it cools. Pour strained liquid into gravy boat to serve. Makes about 3 to 3½ cups.
Place finished turkey on serving platter and garnish with sprigs of fresh herbs and pomegranates halved for presentation. Carve turkey and serve with gravy.
If turkey skin begins to get too dark or starts to burn (this can happen on the breast, front of turkey, legs and wings), cover that area directly with strips of foil. The turkey is done when a meat thermometer placed in the thigh, away from the bone, registers 170 degrees Fahrenheit. The turkey continues to cook while resting, outside the oven. The temperature will rise to 180 degrees Fahrenheit. If using a larger turkey, allow an extra 20 minutes per pound for roasting, checking 1 hour before it should be done.
Pepper Pomegranate Crock Pot Meatballs
Looking for the perfect appetizer for your upcoming party? These Pepper Pomegranate Crock Pot Meatballs are delicious and insanely easy to throw together. They are a guaranteed crowd pleaser!
I can't stop thinking about these meatballs. At first I thought they were too spicy. I was super excited to try them and literally put a whole meatball in my mouth without thinking twice. I'm not one for super hot foods and I freaked out when I first tried them! Then I finished eating the meatball and realized it was pleasantly sweet at the end. What a great combo! I served these over rice for dinner and my entire family loved them.
If you've ever made the classic crock pot meatballs with the grape jelly, these are the evil genius to them. A much better, more flavorful version. Don't cook much? Perfect! These meatballs can be done one of two ways.
Method One: Buy a 2lb. bag of frozen meatballs. Pour them into your crockpot and add two jars of pepper pomegranate jelly to the crock pot. Heat on low for 6 hours or on high for 4 hours.
Method Two: Make homemade meatballs. Bake them in the oven, remove and pour the jars of jelly on top. Easy right?? Either way, you've got some amazing meatballs ready for dinner or as an appetizer.
Pepper Pomegranate Crock Pot Meatballs
2 lb.s frozen meatballs
2 jars Skylake Pepper Pomegranate Jelly
1 cup water
Pour the frozen meatballs into a large crockpot.
Add both jars of jelly and the water.
Set the crock pot to low for 6 hours or high for 2-4 hours.
Stir the meatballs once or twice while cooking.
Pepper Pomegranate Crock Pot Meatballs
Serve over rice or as an appetizer with cute little toothpicks!
Prep Time: 5 minutes Cook Time: 6 hours Total Time: 6 hours 5 minutes
Makes: 2 lbs meatballs Serving Size: 4 meatballs, 4 oz.
This is a quick and healthy appetizer that will keep you going back for more. It’s spicy, tangy, sweet and savory, all the things your mouth craves.
In a saute pan over medium high heat, heat oil. Add all other ingredients and continue stirring until the mixture gets bubbly and edamame pods are tender. About 10 to 12 minutes. Pour on a plate and serve warm with a sprinkle of kosher salt.
This is a very vertical recipe. You can use any fish you like; Tilapia, halibut, shrimp or even fish sticks! I understand you don’t really need a recipe for this. Basically you put the pepper jelly on the corn tortilla, top it with your ingredients of choice and gobble it up. But if you want a recipe….here it is.
Skylake Ranch Pomegranate Pepper Jelly
In a small bowl combine shrimp, garlic. oil, salt and lime juice. Let marinade while you prepare the slaw.
For the slaw, combine all ingredients and set aside.
Heat a pan at medium high heat and add the shrimp. Cook only a minute or too.
Top a warmed tortilla with 1 tablespoon of pomegranate pepper jelly, slaw and shrimp. Enjoy!
Note: I like to lightly fry my tortillas then sprinkle with powdered parmesan.