Zesty Pansauces with Pomegranate

Ruby Splash is one of my personal favourites in cooking. It livens up a pansauce, giving depth and zestiness to ordinary meat dishes.

 

Pan fried chicken fillets with Ruby Splash & lemon rind  pansauce

15-30ml oil

Chicken fillets, halved and flattened

Herbed Chicken spice/ Cajun spice/any other

Grated rind of one lemon

15 ml Ruby Splash

 

While heating 15 ml oil in a saucepan, cut each chicken fillet in half and slightly flatten with meat hammer. Flavour with herbed salt mix (any commercial brand you favour). Fry fillets in saucepan over medium heat until just done, turning once while doing so. Take out of pan and keep warm in separate bowl with lid.  Lower heat to low and add lemon rind and Ruby Splash to pan, stirring with flat silicon scraper to mix chicken juices with rind and splash.  Pour over Chicken fillets and serve with rice and a salad.

 

Pan seared  tenderloin with Ruby Splash, Rosemary and Garlic pansauce

Preheat the oven to 375 degrees F/190 degrees C.

1-1.25 kg tenderloin (Pork or beef)

6 tbs olive oil

1 1/2 tbs freshly ground black pepper

1 tb salt

2 tsp freshly grated orange zest

2 tsp minced fresh rosemary leaves

Pansauce ingredients:

1 large shallot, minced

1/2 cup red wine

1/2 cup low sodium chicken broth or stock

3 tbs cold butter, cut into small pieces

1 tbs Ruby Splash Pomegranate reduction

1 tsp fresh  rosemary leaves minced

1 tbs freshly grated orange zest

Salt and freshly ground black pepper

 

Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes. 

Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes. 

For the pan sauce:
Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan. 

Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated. 

Stir in the Ruby Splash pomegranate reduction, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the Ruby Splash pomegranate pan sauce.
Serve with mashed potatoes .