Grilled PorkTenderloin with Pomegranate Success!

See this beautiful dish of ruby jewels sitting on my counter. I finally was able to find a good pomegranate, and we made Grilled Pork Tenderloin with Pomegranate Sauce.  Success at last.  If at first you don't succeed, try again, my mantra in the kitchen now..  It was actually fun removing the arils from the white membrane in a bowl of water. At least me and my kitchen weren't splattered in red juice. I watched a video to see how to peel a pomegranate. Now on to the Pork. This was a He cooks, She cooks event.

We eat a lot of Pork Tenderloin, you know the "other white meat, because it is low in fat, easy to prepare, and a good value for your dollar.  For this particular recipe, my husband, who is King of the Grill in our house, made a marinade of white wine and  Adobo salt free seasoning.  Adobo seasoning  is a blend of garlic powder, Telicherry black pepper, ground cumin, and Mexican oregano.  He got the pork on the grill just before our snow storm started in Chicago land Saturday evening,  Did anybody see that Chicago Bears "snowball" game Sunday?  That storm started Saturday night.  Now back to the pork... 

To go with the pork tenderloin, I made a pomegranate sauce, which went very well with the pork.  I reduced  1 cup of pomegranate juice and and 1/4 c. sugar you have about 3/4 c.and served it over the pork, sprinkled with the arils The sauce came out a pale pink color in contrast to the bright red arils.. I did learn one thing, that if I made this sauce again, I would use pomegranate molasses. From what  read, the pomegranate molasses gives you a much darker, richer sauce.  I guess I'll have to hunt down a store that carries it.