Roasted Pork With Pomegranate Sauce

Roasted Pork With Pomegranate Sauce

Ingredients:
4 cups cubed (1 in or 2.5 cm pieces) peeled butternut squash (1 lb 2 oz or 560g)
2 cups whole shallots or cipollini onions, peeled
1 Tbsp plus 2 tsp olive oil
½ tsp salt
½ tsp ground black pepper
1 tsp ground cumin
1 tsp brown sugar
½ tsp ground coriander
¼ tsp cayenne pepper
1 lb (500 g) pork tenderloin, trimmed
¾ cup unsweetened pomegranate juice
¾ cup reduced-sodium chicken broth
3 Tbsp water
1 tsp cornstarch

Directions:
1. Preheat oven to 425°F (220°C). Coat large roasting pan or baking sheet with sides with cooking
spray.
2. In medium bowl, combine squash, shallots, 1 Tbsp oil, ¼ tsp salt, and ¼ tsp pepper and toss to
coat. Spread vegetables in pan and bake for 15 minutes.
3. Meanwhile, in small bowl, mix cumin, brown sugar, coriander, cayenne, and remaining ¼ tsp salt
and ¼ tsp pepper. Pat pork dry and rub with spice mixture.
4. Heat remaining 2 tsp oil in large nonstick skillet over medium-high heat. Add pork and cook, for 4
minutes, turning occasionally, until browned on all sides.
5. Stir vegetables and push them to sides of pan. Place pork in center. Bake, stirring vegetables
occasionally, for 20 to 25 minutes, or until pork is just cooked through (an instant-read thermometer
inserted in center should register 155°F or 68°C; temperature will rise to 160°F or 71°C during
resting) and vegetables are tender.
6. Meanwhile, add pomegranate juice and chicken broth to skillet and bring to a boil. Boil for 10
minutes, or until reduced to ⅔ cup. In small bowl, mix 3 Tbsp water and cornstarch, then add to sauce
and cook, stirring, for 1 minute, or until slightly thickened.
7. Transfer vegetables to a bowl and pork to a cutting board. Let pork rest for 5 minutes before
carving. Cut into ½-in-thick (1 cm) slices and serve with vegetables and sauce.