Pomegranate Balsamic Pork Tenderloin
Ingredients
- 2 Pork Tenderloins- 12oz. each
- 1 Bottle Skylake Ranch Pomegranate Marinade
- 1/2 cup Skylake Ranch Balsamic Grill Sauce
- Salt and Pepper to Taste
- 3 TBS Stone Ground Mustard
- 2 TBS Vegetable Oil
Directions
In large ziploc bag place pork tenderloins and marinade in bag. Place in 9-13 baking dish just in case the bag leaks. Marinade 6 hours or overnight.
Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
Mix mustard and balsamic in a bowl and set aside.
Heat oil in large heavy skillet over high heat. Add pork and saute until golden brown, about 2-3 minutes. Transfer to baking sheet and roast about 6-8 minutes.
Take out of oven and pour the balsamic mixture over pork and place back into oven for another 4-5 minutes or until a meat thermometer reads 140 degrees. Let rest for 5 minutes.
Cut on the diagonal and fan slices on plates. Drizzle more Skylake Ranch Balsamic Grill Sauce if desired and enjoy.
Related Items
Apple Salad
Ingredients:
- 2 apples
- 1/4 cup Pomegranate White Balsamic
- cracked black pepper
- spinach salad mix
Directions:
- Slice 2 apples into matchstick pieces and toss with 1/4 cup Pomegranate White Balsamic and cracked black pepper.
- Serve chilled with more black pepper on the top.
Baked Brie With Fruit Spread
Ingredients
- Brie Wheel (5-7 inches)
- 1/2 cup Skylake Ranch Pomegranate Fruit Spread
Directions
-
Preheat oven to 350 degrees F.
-
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
-
Before serving let stand for 15 minutes.
-
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.
Balsamic Asparagus Salad
Ingredients:
- 1 bunch of asparagus
- 1/4 cup Aged Pomegranate Balsamic Vinegar
- 2 tablespoons crumbled parmesan
- fresh cracked black pepper
- sliced prosciutto
Directions:
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
