Fennel-Rubbed Pork With Shallot-Pomegranate Reduction

• Sauce:
• 1 1/2 cups pomegranate juice
• 1/2 cup orange juice
• 1/3 cup chopped shallots
• 3 tablespoons sugar
• 4 teaspoons chilled butter, cut into small pieces
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• Pork:
• 3/4 teaspoon fennel seeds, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (1-pound) pork tenderloin, trimmed
• 1 teaspoon olive oil

1. Preheat oven to 450u0b0.
2. To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.
3. To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450u0b0 for 18 minutes or until a thermometer registers 155u0b0 (slightly pink). Let stand 5 minutes; cut into 1/4-inch slices. Serve with sauce.

pomegranate juice, orange juice, shallots, sugar, butter, red wine vinegar, salt, fennel seeds, garlic, ground cumin, salt, black pepper, pork tenderloin, olive oil

Taken from www.myrecipes.com/recipe/fennel-rubbed-pork-with-shallot-pomegranate-reduction (may not work)