Makes 6 servings. Difficulty
3/4 teaspoon ground cumin 3/4 teaspoon ground coriander 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2 pork tenderloins 2 Tablespoons extra virgin olive oil 1 cup plain pomegranate juice (such as POM wonderful) 3/4 teaspoon cornstarch 1 Tablespoon cold water 1 to 2 Tablespoons raspberry red wine vinegar 1 Tablespoon unsalted butter Salt and freshly ground black pepper
Stir together the cumin, coriander, black pepper, cinnamon and salt in a shallow bowl. Pat the pork tenderloins dry and rub spice mixture all over until evenly coated.
Heat the oil in a large heavy skillet over medium high heat until hot. Reduce the heat to medium and add the pork to the skillet. Cook, turning occasionally, until the meat is browned on all sides and the internal temperature registers 145°F, 20-25 minutes. Transfer the pork tenderloins to a platter and tent with foil to keep warm.
Pour off and discard any fat in the skillet. Add the pomegranate juice to the skillet and boil over medium high heat until reduced to about 2/3 cup. Stir together the cornstarch and water and whisk into juice. Boil the sauce until thickened slightly, about 1-2 minutes.
Remove from the heat and add the vinegar to taste. Whisk in the butter until incorporated. Pour the sauce through a fine mesh sieve. Adjust seasonings to taste with salt and freshly ground black pepper.
Slice pork on the diagonal. To serve, drizzle sauce on plates and top with pork.