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Pork Tenderloin with Pomegranate and Quince


The first time Chuck and I went to San Francisco, we ate at a Moroccan restaurant. It was the first time we’d had chicken with a sweet honey marinade. It was fantastic! Here’s something, a little more Middle Eastern, to try that uses the same principle of a sweet marinade for meat. Enjoy. Barb L.


Yield: ¾ cup marinade, 1 pork tenderloin. Double the recipe if you have 2 tenderloins; 2-4 servings


½ cup quince preserves. If you can’t find those, look for apple, pear, or in a pinch apricot.

1/3 cup Flying Olive Pomegranate Balsamic Vinegar

1 ½ Tbsp honey

2 tsp sea salt, crushed to a fine powder (use less table salt if you don’t have the sea salt)

1 tsp ground cumin

½ tsp ground cinnamon

1 ½ lb pork tenderloin, silver skin removed

1 Tbsp Flying Olive Single Varietal of Extra Virgin of Choice


Mix the preserves, Flying Olive Pomegranate Balsamic Vinegar, honey, sea salt, cumin and cinnamon in a cup or jar. Whisk everything together.

Remove the silver skin from the pork tenderloin. Place in a zip-lock bag. Pour the marinade over the pork and close the bag getting out all the air possible. Flip the bag a few times to mix everything together. Refrigerate for a minimum of 1 hour, but overnight, the pork is much more tender and flavorful.

When ready to cook the tenderloin, preheat the oven to 350 degrees . Also heat an oven-proof skillet on the stove on medium.

Add the Flying Olive Single Varietal Extra Virgin of Choice. Remove the pork tenderloin from the marinade and let it drip for a minute over a saucepan. Save the marinade in the bag and add it to the saucepan. Bring to a boil. Watch carefully as the marinade burns easily. Quickly, reduce the heat and let it simmer for at least 5 minutes to kill the bacteria. I like to simmer a little longer so that the marinade becomes a thicker. Remove from the heat when done.

Meanwhile, sear the pork tenderloin in the oven proof skillet for 2-3 minutes on each side until it forms a nice seared crust, 10-12 minutes total. When done searing, brush some of the leftover marinade over the pork and transfer the pan to the oven for about 10-15 minutes or until an instant read thermometer reaches about 160 degrees.

Remove the pork from the oven and let it rest under a loose foil cover for 5-10 minutes. When the marinade is done and the pork has rested, slice the pork in 1-2” pieces*. Spoon on the marinade and serve.

*If you’d rather, slice it thinly, and put into pita bread.

Inspired by a recipe by Sabrina Ghayour in her beautiful book, Persiana, Recipes from the Middle East and Beyond. Interlink Publishing Group, Inc., Northampton, MA.

Submitted by Barb L.