Seared Pork Tenderloin with Brussels Sprouts, Rutabaga and Pomegranate Sauce

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Pork is so versatile and delicious that you can serve it with just about anything. Pairing Brussels sprouts and acorn squash with the pomegranate and garlic reduction creates a harmonious yet whimsical balance to indulge the senses.


2 cups unsweetened pomegranate juice
3 tablespoons molasses
4 garlic cloves, peeled, slightly smashed
1 sprig fresh rosemary
1/4 cup pomegranate seeds
5 tablespoons Organic Valley Cultured Butter, divided
2 rutabagas (about 1-1/2 pounds), peeled, cut into 1/2-inch cubes
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 tablespoons light brown sugar
2-1/2 teaspoons salt, divided
2 small Organic Prairie Pork Tenderloins (about 3/4 pound each)
1 teaspoon freshly ground black pepper
1 pound large Brussels sprouts, quartered, blanched 2 minutes, rinsed in cold water


1.) Combine pomegranate juice, molasses, garlic and rosemary in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer until mixture is reduced to 1/2 cup, about 15 minutes. Strain out and discard garlic and rosemary. Stir in 1 tablespoon of the butter and pomegranate seeds; let stand at room temperature.

2.) Meanwhile, heat oven to 350°F. Melt 2 tablespoons of the butter; toss with rutabaga, oregano, brown sugar and 1/2 teaspoon of the salt. Spread into a single layer on a parchment lined 15x10-inch jelly roll pan or rimmed baking sheet. Bake 15 minutes. Season tenderloins with 1-1/2 teaspoons of the salt and the pepper. Melt 2 tablespoons of the butter in a large ovenproof skillet over medium heat. Add tenderloins; brown on all sides, about 5 minutes.

3.) Transfer skillet with tenderloins to oven alongside rutabagas. Continue to bake 16 to 18 minutes or until internal temperature of tenderloins reaches 140°F and rutabaga is tender.

4.) Transfer tenderloins to carving board; tent with foil and let stand 5 minutes. Add Brussels sprouts to drippings in skillet; sauté over medium heat 5 minutes or until crisp-tender. Stir in remaining 1/2 teaspoon salt. Carve tenderloins crosswise into 1/4-inch slices; serve with rutabagas, Brussels sprouts and pomegranate sauce.

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