1 pork tenderloin – 1-1/2 lb. or 600 gr.
1 – 2 garlic cloves, peeled and sliced into slivers
4 – 5 fresh sage leaves (or a sprig of rosemary)
1/2 cup white wine
1 cup vegetable broth
1 large pomegranate (or two small ones)
salt and peper
1. Pierce the meat with a sharp, thin knife evenly in various sections; insert the garlic slivers.
2. Cut the pomegranate(s) in half and squeeze out the juice of one half with a regular orange juicer. Reserve. Separate the seeds from the rest of the half.
3. In a roasting pan (or pressure cooker if using) brown the meat on all sides in a couple of tablespoons of olive oil. Throw in the herbs halfway through. Season with salt and pepper.
4. Pour over the white wine and let it evaporate. Add the pomegranate juice and broth. Sprinkle over about half of the seeds.
5. With pressure cooker, cover and cook on a very low flame about 30-35 min. Otherwise roast in the oven, basting a couple of times about 45 min to an hour. To prevent the meat from drying out in the oven you could lay a few slices of bacon on top or cover with foil part of the time.
6. When meat is ready, remove it to a hot plate. Remove the herbs. To thicken the sauce, gradually pour into the simmering juices a mixture of 1/4 cup water and 1 tsp
of potato starch. Stir constantly until thickened, about 1-2 minutes.
7. To serve: Slice the meat and place on a serving dish. Pour over the sauce and sprinkle the reserved fresh pomegranate seeds over the top.