Roasted Pork Loin with pomegranate reduction

Chef Amanda Ivy grew up with a love for cooking. Chef Ivy has one particular memory of using one of her dad’s old Southern Living cookbooks to make trout amandine with the fresh fish she’d caught with her dad when she was only nine. 

Today, Chef Ivy is the executive chef at Old Mill Bread where she dreams up imaginative dishes and of course delicious desserts. 

Our sister publication, FIT Arkansaschallenged three local chefs to create dishes that are both healthy and easy for weeknight meals, and Chef Ivy came to the table with this incredible recipe.

Read more about Chef Ivy and her go-to meal when she's short on time here. 

Roasted Pork Loin with Pomegranate Reduction

Pomegranate Reduction ingredients:

  • 2 cups pomegranate-infused balsamic vinegar (regular is fine)

  • 1 cup pomegranate juice

Directions: 

  1. Combine ingredients in a saucepan.

  2. Bring to a boil, then reduce to a simmer.

  3. Reduce the liquid down to 1/3 the original volume or until it thickly coats the back of a spoon. This can take up to an hour.

Turnip Green Pistou ingredients:

  • 1 large bunch of turnip greens or collards

  • 2 tbsp. red wine vinegar

  • 1 cup raisins, chopped

  • 1 tbsp. garlic, minced

  • 1 tbsp. fennel pollen (found on Amazon, but can omit)

  • 1/4 cup fennel, minced

  • 1 cup pistachios, minced

  • 1/4 cup olive oil

  • 1 tsp. black pepper

  • 1 tsp. salt

Directions: 

  1. Blanch greens in boiling water for one minute, then shock them in ice water with a splash of lemon juice in it.

  2. Mince the greens and toss all the ingredients together until fully incorporated.

  3. Let sit at room temperature until you are ready to serve.

Pork Tenderloin ingredients:

  • 1 whole pork tenderloin

  • olive oil

  • your favorite general rub (My favorite is Ferneau Seasoning.)

Directions: 

  1. Preheat the oven to 425°F.

  2. Rub down the pork loin with olive oil and season heavily with Ferneau Seasoning.

  3. Wrap in plastic and refrigerate for at least three hours and up to 24.

  4. Remove loin from the refrigerator and let rest at room temperature for 30 minutes.

  5. In a cast iron skillet over high heat, sear the pork loin all the way around, leaving the pork in the skillet.

  6. Roast in the oven for 15-20 minutes. If you have a thermometer, the temp should read 130°F when you remove it.

  7. Let it rest for 10 minutes, then slice.

  8. Serve with toasted Old Mill French bread over greens and drizzle with reduction.