Spiced Pork Tenderloin With Pomegranate Glaze

• 12 teaspoon ground coriander
• 12 teaspoon ground cinnamon
• 12 teaspoon ground cumin
• 12 teaspoon paprika
• 12 teaspoon sea salt, plus additional to taste
• 2 pork tenderloin (each 3/4 to 1 lb)
• 2 tablespoons olive oil
• 1 cup 100% pomegranate juice
• 34 teaspoon arrowroot
• 2 teaspoons balsamic vinegar
• pomegranate seeds, for garnish (optional)

1. Preheat oven to 350F.
2. In a shallow bowl, stir together coriander, cinnamon, cumin, paprika and 1/2 tsp salt.
3. Pat tenderloins dry and season with spice mixture until evenly distributed.
4. In a large heavy-bottomed skillet heat oil over medium-high until hot but not smoking.
5. Reduce heat and sear pork until meat is browned on all sides.
6. Using tongs, transfer pork to a baking dish and place in oven to cook for about 20 minutes or until a thermometer inserted diagonally into the center of each tenderloin registers 145F Remove from oven and transfer pork to a cutting board, tent with aluminum foil and let rest for 10 minutes.
7. Meanwhile, pour off and discard any fat from skillet.
8. Add pomegranate juice to skillet and boil over medium-high heat for 2 to 3 minutes or until juice is reduced to about 2/3 cup.
9. In a small bowl, whisk together arrowroot and 1 tbsp reduced pomegranate juice.
10. Whisk mixture back into skillet, then boil sauce until thickened slightly, about 1 to 2 minutes.
11. Remove from heat and add vinegar.
12. Season with salt.
13. Slice pork on the diagonal and drizzle with pomegranate glaze.
14. Garnish with pomegranate seeds, if desired.

ground coriander, ground cinnamon, ground cumin, paprika, salt, pork tenderloin, olive oil, pomegranate juice, arrowroot, balsamic vinegar, pomegranate seeds

Taken from www.food.com/recipe/spiced-pork-tenderloin-with-pomegranate-glaze-475531 (may not work)