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Pomegranate Glazed Pork with Rose Matta Rice
Preheat oven to 450°F. Trim silver skin from the tenderloins and sprinkle spices evenly on all sides. Roast for about 30 minutes, turning over half way through. When internal temperature reaches 140° F, remove from the oven and, transfer from pan and let rest for 5-10 minutes. Deglaze the roasting pan with the chicken stock. Add the molasses and continue to simmer over low heat to reduce by half. Season to taste. In the meantime, bring the chicken stock for the rice to a boil with the butter and salt. Stir in the rice, then reduce heat and cover. Cook over low heat for 30-35 minutes, when desired tenderness is reached, drain off excess liquid and return cover to allow to sit for 10 minutes. While the rice cooks, sauté the leeks and garlic in the butter and oil until they soften. Season with salt and pepper. Add the cherries, sage and the chicken stock and allow to simmer until the cherries soften. Stir in the rice, butternut, chestnuts and goat cheese. Place rice on a deep platter. Slice the tenderloins and lay them over the top. Pour the pomegranate glaze over the meat and serve.