Recipes for meat with pomegranate sauce look somewhat unusual. The end result is delicate, flavorful dishes that everyone will love. A fruit like pomegranate not only adds flavor and aroma to meat, but also makes it softer due to its high content of natural acids.
Pork version
This is an original recipe for meat in pomegranate sauce for the oven. It is supposed to use pork tenderloin on the bone. The finished dish is sprinkled with pomegranate seeds and chopped parsley. It will only take you 30 minutes to do this. The pork pieces are juicy and satisfying and can be eaten cold.
Thick pieces of pork on the bone have a pleasant taste and do not dry out during cooking. Once they are cooked, transfer them to a plate and keep warm, loosely covered with a layer of foil. This is to keep the meat warm while you prepare the sauce. For this meat with pomegranate sauce recipe you will need the following:
- 4 pieces of pork tenderloin on the bone, about 2.5 cm thick;
- sea salt and pepper to your taste;
- 2 l. Art. olive oil;
- 3 l. Art. finely chopped shallots;
- one and a half glasses of pomegranate juice;
- 1 l. Art. honey;
- 1 l. Art. balsamic vinegar;
- 2 sprigs of thyme;
- 1 l. Art. cold unsalted butter;
- 2 l. Art. chopped parsley (for garnish);
- seeds from 1 pomegranate (for garnish).
Culinary subtleties
There are no special conditions in these subtleties, but it is highly advisable to observe the following:
- Meat or poultry must be fresh. Naturally, chilled products are preferable, but frozen ones are also quite suitable if they are defrosted naturally in a cool place.
- When purchasing tough meat is unsuccessful, an effective and practice-tested method usually helps. The meat must be cut and pre-soaked in any soda for two to three hours. After this procedure, it will certainly become soft and can be safely marinated.
- Marinating kebabs in pomegranate juice requires a long time. The best results are obtained when marinating for at least a day, and the ideal time is two days. Some recommendations that claim that just one night is enough for marinating should definitely not be trusted, since in this case the kebab will only have a faint reminder of the pomegranate aroma.
- For a high-quality marinade, you only need natural and undiluted pomegranate juice. It's even better if you cook it yourself.
- It is highly advisable to use glass or ceramic containers for pickling, since even in a new enamel container there may be microcracks that will contribute to the interaction of the metal of the container with fruit acid.
- It should be remembered that the pomegranate aroma is quite enough for preparing delicious kebabs and this aroma should not be interrupted by numerous spices. Marinade for barbecue with pomegranate juice should contain a minimum of additional spices.
- The taste of pomegranate in kebabs can be clearly emphasized if you add a tablespoon of cognac or a couple of spoons of quality wine to the pomegranate marinade.
- It is not advisable to use a lot of greens in the marinade itself, as the remains will obviously burn and spoil the taste of the kebab. It is much more practical to sprinkle your favorite herbs on the already prepared kebab, which will give the finished dish the necessary aroma.
- The recommended average ratio of meat and pomegranate juice is 250 ml of pomegranate juice per kilogram of meat.
Preparing an unforgettable kebab marinade in pomegranate juice, as a rule, will not pose any particular difficulties even for novice cooks. They are very simple and not oversaturated with additional ingredients. This can be seen from the recipes discussed below.
How to cook pork?
Sprinkle both sides of pork generously with sea salt and pepper. Fry them: Heat the oil in a large frying pan over low heat. Add the meat and cook for 3 to 5 minutes until the pieces are golden brown on both sides and a thermometer inserted into the center of each registers 62°C.
Transfer to a plate and cover with foil to keep the pork warm while you prepare the sauce.
Preparation
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We wash the pork and cut it across the grain. You can cut it into small pieces or make steaks - the optimal thickness is two fingers. It's even better if you bought tenderloin. In this case, cut into medallions 2 cm wide; no need to beat.
Next, prepare the marinade for the pork. Mix pomegranate and soy sauces, add freshly ground black pepper. Mix everything so that the pomegranate sauce disperses.
Place the pieces of meat in the marinade. Leave at room temperature for 1 hour or put in the refrigerator for a longer time, covering the top with film to prevent it from airing. Turn the pieces over from time to time so that they marinate more evenly.
Heat a grill pan or cast iron until red hot. Lubricate with vegetable oil. Place the pork in a hot frying pan, shaking off any excess marinade. Quickly fry on both sides over maximum heat, 2-3 minutes on each side, no more. It is important not to overdry. In addition, there are residual marinade on the surface of the meat, which over high heat will quickly turn into caramel and create a crust. If you overcook, the steaks (or medallions) may burn on top.
If the handle of the frying pan does not come off, then transfer the fried meat to a baking dish. Pour the rest of the marinade on top and keep in the oven at 160-180 degrees for no more than 10 minutes (the exact time depends on the size and thickness of the piece, so check that clear juice flows out).
The meat should be ready, and during this time the marinade will thicken and can be used as a sauce. This is what finished steaks look like, with a caramelized crust.
If you did not cook whole steaks/medallions, but cut the pork into pieces, then everything is much simpler here. When the meat is marinated, heat the vegetable oil in a frying pan, then fry the pork with onions, pour over the remaining marinade and bring to readiness, stirring frequently. No need to bake.
Serve with salad and greens. You can also offer grilled vegetables, such as baked peppers and potatoes, as a side dish. Bon appetit!
How to make sauce?
How to prepare pomegranate sauce for meat? The recipe and photo are presented below. Leave a thin layer of oil in the pan where you cooked the meat and return it to the heat. Add shallots and stir-fry for 45 seconds. Clean up any brown bits that are stuck to the bottom of the pan. Add pomegranate juice, honey, vinegar and thyme. Cook for 5-7 minutes, or until it thickens slightly. Remove the pan from the heat. Remove the thyme sprigs.
For a velvety smooth sauce, use a French cooking trick: Remove the pan from the heat and whisk the contents with a little cold butter to form a smooth emulsion.
For pomegranate seeds to garnish the dish, buy them already prepared or separate them yourself. To do this, cut the fruit in half in the middle. Hold one half, seed side down, over the bowl. Then beat it vigorously with a hard wooden spoon to release the grains into the bowl.
Steak with pomegranate sauce
The better the quality of your steak, the more amazing this dish is! And if you cook this meat according to the recipe with pomegranate sauce, you will get a great dinner. In total you will need the following:
- 4 l. Art. olive oil;
- boneless ribeye steak, weighing 1 kg, about 5 cm thick;
- 2 l. tsp pink Himalayan salt;
- 4 cloves garlic, chopped or minced;
- a quarter cup of fresh mint leaves, without stems, finely chopped;
- a glass of basil leaves, finely chopped;
- juice from two limes;
- seeds from one pomegranate.
How to cook steaks with sauce?
This is a very simple recipe for cooking meat with pomegranate sauce. In a medium bowl, add a teaspoon of salt, a tablespoon of olive oil, garlic, mint, basil, pomegranate seeds and lime juice. Mix well and set aside.
Preheat oven with grill rack on middle rack to 180 degrees. Dry the steaks with a paper towel and sprinkle evenly with a teaspoon of salt and the same amount of pepper on both sides. Spread a tablespoon of olive oil over their surface and place on the oven rack.
Bake on each side for 6-7 minutes until well cooked. Let the meat rest for five minutes before slicing thinly. Drizzle with the mint-pomegranate sauce and top with additional pomegranate seeds. As you can see, preparing meat with pomegranate sauce according to this recipe is very simple.
Serve these steaks with boiled rice and avocado slices. This dish will also go well with mashed potatoes or boiled sweet potatoes.
Chicken thigh in Jerusalem marinade
Category: Hot dishes Poultry dishes Hot chicken dishes
This is a recipe from Israeli chef Mark Gilzeter. One of the most delicious pieces in chicken is the thigh, the part of it that in Hebrew is called “pargit” (boneless thigh). I offer a simple recipe for chicken steak, which is always successful and liked by adults and children.
Chicken fillet Oregano Thyme Garlic Honey Narsharab Olive oil Turmeric Salt Pepper mixture
