Here are two ways to prepare pork tenderloin. Lets be honest, once you try these recipes you will need to prepare two tenderloins to satisfy the eating frenzy. One is spicy and the other has a sweet glaze. The juice from the pan is to die for! Be prepared to soak it up with a hearty piece of bread.
Place both pork tenderloins in a resealable bag and cover with the Pomegranate Marinade. Place in refrigerator for 4 hours or overnight. Heat a grill to 350 degrees. Remove pork from marinade and cover each tenderloin with 1 tablespoon of kosher salt. Sear on grill for 3 minutes on each side. Place in the tinfoil pan and turn down burners by half (or place on cool side of the grill) and cover tightly with foil. Meanwhile place the Pomegranate Tart Cherry Jelly in a sauce pan and heat on medium high until bubbly. Add the brandy and cook for 2 minutes then remove from heat. After the pork has cooked for 5 minutes spoon 1/3 rd of the Pomegranate Cherry and Brandy mixture over one tenderloin then spoon 1/3 rd of the Pomegranate Pepper Jelly over the other, cover and repeat this till pork is 145 degrees in the center (about 15 minutes). Remove from grill and let it rest with foil on for about 10 more minutes. Slice and put any remaining jelly sauce on pork then put the drippings from the pan in a gravy boat to drizzle on to your liking.</div>
Whip all ingredients together with an electric mixer.
Serve with cucumber, carrots, crackers and tomatoes.
Mix all ingredients and enjoy!
Makes about 14 potstickers
No need for take out when you have this recipe in stock. These scrumptious little bits are full of the flavors of the Orient. I recommend making more then you think, these will go fast! Also I love to make a simple dipping sauce with our pomegranate syrup and hot chinese mustard.
Mix in small bowl, 1/3 cup Skylake Ranch Pomegranate Syrup with 1 tablespoon of Chinese Hot Mustard.
Mix chicken, marinade, coleslaw, sesame oil, soy sauce and ginger in a bowl and let sit about 10 to 15 minutes. Heat oil to 375 degrees in a small sauce pan.
Fill each potsticker wrapper with about 1 tablespoon of the filling. Fold over and crimp edges to seal. Drop no more then three potstickers in the oil at one time. Fry until golden brown. Place on a paper towel then plate and serve warm with the pomegranate dipping sauce.
In resealable bag soak 2 lbs of chicken breast (skinless or skin on) with 1/3 cup of Pomegranate Marinade, 1/4 cup fresh lemon juice, 1/4 cup honey. Marinade for 2-4 hours. Cook on grill or oven roast until chicken is cooked through.
Place tri-tip in a resealable bag with marinade. Marinade for 6 hours or overnight.
Place on preheated grill on medium heat.
Grill until internal temperature reaches 135 degrees and let rest for 5 minutes for medium doneness (140 degrees).
•in a sauce pan add 1/2c Skylake Ranch Marinade, •1/2c olive oil
2 sprigs of thyme
•2 bay leaves
•boil for 3 minutes
•choose olives & fresh mozzarella
•in a sealed container place olives & Mozzarella & pour marinade over
•1/2 tsp kosher salt
•1/2 tsp black pepper
•seal container, shake gently, let sit for 1h & enjoy
•can refrigerate for up to 14 days
*great with a bottle of wine
Place 2 lbs Salmon cut into portions into a resealable bag with 1/3 cup Pomegranate Marinade. Let marinade for 30 minutes.
Heat a pan over medium high heat with 2 Tbsp butter and sauté salmon until done. Top with chopped green onion.
By Amanda Metzger
I am geeking out right now. Not only do I get to share the easiest marinated steak recipe with you, but I am doing so in a quiet house. A peaceful, quiet house.
Do you have kids? If yes, then you understand the value of a quiet house. Today's quiet moment even comes with a perfect sunrise. We've had so many days of rain that this is a sight to see. The sun is showing off with hues of pink and yellows through the leftover clouds from the last storm.
I need moments like this as much as I need an easy recipe on busy nights. I want more than fast though, I want healthy. A recipe that will fill my kids with nutrients and leave them satisfied. It's always a plus when the recipe is adored by the grownups too.
Enter marinated steak. I simply defrost a few steaks, toss them into a large ziplock bag, and pour in my favorite marinade sauce. I'm using Skylake Ranch Pomegranate Marinade. I love the flavor of pomegranate and I love real sauces with real ingredients!
I let the steaks marinate in the fridge for 2 hours to as long as overnight. When I'm ready, I heat a big skillet with olive oil (or prep a grill if the weather's in your favor). I lightly salt and pepper the steaks and cook 5-7 minutes on each side. The time frame will vary depending on the kind of heat you're using.
Voila! A beautiful flavorful steak.
Tip: If you don't want to heat up another pan, simply toss some green beans (or other veggie) in the same pan you just used for the steak. I turned the heat down to low and added about 1/4 cup more marinade to them. So good!
Marinated Steak Recipe:
2-3 steaks (I prefer top rounds or T-bones)
1 8 oz. jar of Skylake Ranch Pomegranate Marinade
salt and pepper to taste
2-3 large ziplock bags
Directions: Place each steak in its own ziplock bag with 1/5 cup sauce in each bag. If you want, you could use a twogallon bag and fit multiple steaks inside. Place the bags into the fridge. Marinade for a minimum of two hours. You can let them soak up the sauce for up to 24 hours. When ready, heat either a grill or stove top and frying pan with olive oil.
Remove the steaks from the bags. Reserve any marinade in the bags to add to the pan. Lightly salt and pepper the steaks on each side.
Cook for 5-7 minutes on each side. Check the middle using a meat thermometer or cutting into it. My family likes their steaks done all different ways. I've learned you have to watch very closely during those 5-7 minutes. They can go from medium rare to well done in seconds!
Prep: 2 hours 5 minutes
Cook Time: 14 minutes
Total Time: 2 hours 19 minutes
Drizzle zucchini with olive oil and roast in a 400 degree oven for 15 minutes (or until soft). In a large bowl toss all ingredients together and serve warm or cold.
Mix together Skylake Ranch Pomegranate Marinade, soy sauce and ginger powder, set aside.
Coat chicken with corn starch by putting in a zip lock bag and shake till chicken is well coated. Then add half of the pomegranate marinade mixture into the bag, reserve the remaining marinade for the sauce. Let marinade for 30 minutes to 3 hours.
In a large skillet or wok, heat 2 tablespoons of vegetable oil on medium high heat; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
Add remaining oil; stir-fry broccoli, carrots, onion, red and yellow bell peppers, for 4-5 minutes or until crisp and tender.
Add remaining Pomegranate marinade and a bouillon cube. Stir until bouillon cube is dissolved. Return chicken to wok. Cook and stir until sauce is thick and bubbly.
Optional: add Mongolian fire oil after you have added the bouillon cube. Use as much or a little as you like.
Spoon over rice or chow-mien noodles.
Hearty spinach, smooth tangy gorgonzola, sweet candied pecans and a drizzle of Skylake Ranch Pomegranate Marinade make for a great start to a meal.
In small skillet over medium high heat, add sugar and pecans.
Stir constantly untill the sugar has caramelized and coated the pecans. Make sure to keep stirring and not let the sugar burn.
Spead on wax paper to dry.
Combine in salad bowl, spinach, cherry tomatoes, carrots, gorgonzola and pomegranate seeds.
Drizzle Skylake Ranch Pomegranate Marinade over salad and toss lightly.
Top with candied pecans and serve.
This colorful salad is easy to prepare and can be done a day ahead, because there is no lettuce, all the vegetables stay crisp and fresh, however I don’t add the dressing until it is time to serve. Serves 4
Combine all ingredients for dressing and whisk well, set aside or refrigerate overnight.
Combine all salad ingredients except for the feta cheese, and toss with dressing.
Top with feta after tossing then serve.