Pork Tenderloin in AnisePomegranate Sauce Long

"This pomegranate sauce brings out a similar flavor in many Pinot Noirs we subsbreastuted Pinot Meunier - a sweet-tart character this is quite intriguing. the use of star anise in the sauce plays into the exotic Asian spice character that can show itself in both the bouquet and flavor of many Pinot Noirs."

Marinade cup red wine Pinot Meunier ¾ tbsp olive oil 1 tbsp crushed star anise pods 2 tbsp chopped shallots ¼ tsp ground allspice did fresh grind tsp kosher salt ¼ tsp freshly ground black pepper

Dish 2 pork tenderloins (about 2½ lbs)

Sauce 2 tbsp chopped shallots 1 tbsp olive oil ½ cup Pinot Noir see above ½ cup Port Sandeman's Founder's Reserve 2 tbsp raspberry vinegar ¼ tsp whole mixed peppercorns ¼ cup pomegranate concentrate ½ cup fresh orange juice 1½ cups chicken stock 3 whole star anise pods 1 tsp honey (or to taste) 2 tbsp unsalted butter at room temp hey, do they mean Euro, or US "room temp?" Kosher salt and freshly ground black pepper

Garnish Mint sprigs and pomegranate seeds in our serving we toasted the seeds

"To make marinade, combine all ingredients and whisk thoroughly. Put pork tenderloins in a large, sealable plastic bag and add marinade. Refrigerate for 3-4 hours. Remove pork and pat dry. Reserve marinade for basting.

To make sauce, in a large sauté pan or skillet over medium heat, sauté shallots in oil for 2-3 minutes. Do not brown. Add the red wine, Port, vinegar, and peppercorns. Bring to a boil, then reduce heat and simmer until reduced by half. Add pomegranate concentrate, orange juice, stock and star anise and continue simmering until reduced by half one again, or until sauce coats the back of a wooden spoon. Add honey to taste. Remove from heat, strain, and swirl in butter. Season to taste and keep warm.

Grill pork over hot coals for 5-6 minutes per side or until medium-rare. Baste occasionally. Slice pork and keep warm.

To serve, place pork on the plate and top with sauce. Garnish with mint sprigs and pomegranate seeds sprinkled around meat. Serve with coucous. Serves four as an entrée."

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