A beautiful, aromatic dish, perfect for the Christmas holidays! It’s hearty and full of aromas. The pomegranate sauce gives an extra flavor to the meat.

Serves: 4 Prep. time: 30′ + 2h Cooks in: 60′ Ready in: 1:30′

2 pork tenderloin fillets

For the marinade:
1/3 cups extra-virgin olive oil
1 tbsp honey
1/3 cup pomegranate balsamic vinegar
1 tbsp Worchester sauce
1 garlic clove, finely chopped
2 thyme sprigs
black pepper

For the pomegranate sauce:
1 cup fresh pomegranate juice
2 tbsp brown sugar
3 tbsp pomegranate balsamic vinegar

For mashed potatoes:
1 kg potatoes, diced
100 g butter
1 garlic clove with the peel
4 spring onions, finely chopped
salt, black pepper

Step 1
In a bowl mix all marinade ingredients and add meat. Toss to cover with marinade and chill for 2 hours.

Step 2
Preheat oven at 180ο/fan. Pat dry meat with kitchen paper, brush with oil and season with salt.
Heat a non-stick frying pan and when hot brown meat on both sides. Drizzle with 2 tbsp balsamic vinegar. Transfer in an ovenproof dish and bake for 10 mins.

Step 3
In a bowl mix all sauce ingredients and simmer on low heat for 1 hour, stirring occasionally. Allow to cool.

Step 4
In a pan transfer potatoes, garlic, salt, pepper, water and milk (half and half in quantity) until potatoes are covered. Boil on medium heat until potatoes are tender. Drain potatoes and transfer in a bowl. Crush potatoes with all the ingredients, the garlic peeled, salt and pepper using a fork.
Add salt, pepper or milk according to your taste.

Step 5
Slice meat and serve on mashed potatoes, drizzling with pomegranate sauce and garnishing with thyme sprigs and some pomegranate arils.

Και η συνταγή στα ελληνικά: Φιλέτο ψαρονέφρι με αρωματικό πουρέ και σάλτσα ροδιού