The three recipes for Sunday dinner came from three different sources.  The main course pork is a recipe that I cut from a magazine a long time ago and there is no ID as to where I got it.  The side course was from Food Network , I saw it on The Kitchen and the dessert was by Geoffrey Zakarian also from The Kitchen.  

Ingredients:

1/2 C minced fresh cilantro

1/2 C minced fresh parsley

1/4 C lemon juice (2 lemons)

1/4 C EVOO

6 cloves of garlic, minced

2 t ground cumin

2 t paprika

2 t salt

2 t ground black pepper

2 (1#) pork tenderloins, trimmed of silver skin

Pomegranate Sauce (recipe follows)

Directions:

1. In the work bowl of a food processor, combine all of the above minus the pork.  Place the pork in a resealable plastic bag and pour in the mixture.  Make sure it is well coated and chill for 8 hours.
2. Preheat grill to medium-high heat (350-400degrees F).  Spray grill rack with nonstick non flammable cooking spray.
3. Grill pork, covered with grill lid, for 20 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 150 degrees F.  (The recipe says 160, but that will over cook with the next step.)
4. Let pork stand for 10 minutes under an aluminum tent before slicing.  Serve with the Pomegranate Sauce.

Pomegranate Sauce

Ingredients:

2 T butter

1 T all-purpose flour

1 C chicken broth

1/2 C pomegranate syrup (ordered from Amazon)

Directions:

1. In a small saucepan, melt butter over medium-high heat.
2. Whisk in flour, and cook for 2 minutes whisking constantly.  
3. Whisk in broth and syrup.  Reduce heat, and simmer for 12-15 minutes, or until sauce is thickened and reduced to about 3/4 C.  Serve warm.  

This sauce was the most delicious I have ever made.  I just made 1 pork tenderloin for the to of us.  the original recipe with 2 pork tenderloins feeds 4-6.  

This side salad was delicious.  Again I cut the recipe in half for the 2 of us.  I did not make the dressing but used Ken’s Steak House Italian, reduced calorie.  

Ingredients:

1 1/2# baby red potatoes

Kosher salt

1 medium shallot, minced

1/2 t finely grated lemon zest

1/4 C fresh lemon juice

3/4 C EVOO

2 oz, baby arugula

3/4 C parsley

1/2 C snipped dill

1/2 C chives

Freshly ground pepper

Directions:

1. Put the potatoes in a medium saucepan and add water to cover.  Bring to a boil, add a generous pinch fo salt and simmer over medium heat until tender, 15-20 minutes.  Drain and transfer them to a plate to cool slightly.
2. Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand of 5 minutes.  (I used Italian dressing)
3. Using your fingers, lightly crush the potatoes and transfer  to a large bowl.  Add the EVOO and mix gently, then fold in arugula, parsley, dill and chives.  Season generously with salt and pepper and serve right away.  (I dressed the potatoes with the Italian dressing, not oil, added the remains ingredients and then added a little more after tossing the first time.)

Finally who doesn’t love a popsicle?  Obviously I made these early in the day to allow time for freezing.  I picked this one as I love Negroni’s.

Ingredients:

3 C pink grapefruit juice

1/3 C Campari

1/3 C sweet vermouth

Directions:

1. In a large bowl or 4 C measuring cup combine all ingredients.  Divide the mixture among 10 ice-pop molds, filling each to the rim.  
2. Freeze until solid, about 4 hours.  

These are very refreshing.  We may have to make again.  

Jim served Belle Glos Pinot Noir from Santa Barbara County.