Pretty Pomegranate Parfait

Merry Christmas!

Pretty Pomegranate Parfaits

I remember as a kid on Christmas morning it took my parents a Herculean amount of effort to peel us away from the treats in our stockings and get us to eat a half-decent breakfast before our day of gorging ourselves on candy and chocolate. With the promise of that in store, plain cereal or toast just seemed too … BLAH to eat, and we ended up picking at our food and being cranky later on.

Pretty Pomegranate Parfaits

This quick dish might tempt even your most stalwart refusers this morning. Pomegranates are in season now and they’re an amazing superfood, full of antioxidants, vitamin C, and a satisfying crunch. The whole thing is just yogurt, pomegranate seeds, and granola, but you can assemble it in seconds and it looks like a fancy treat.

Pretty Pomegranate Parfaits

Grab a pretty glass (it is a special occasion after all) and scoop in a bit of granola, followed by some pomegranate seeds. Layer in a bit of yogurt and smooth it so it touches the sides and sort of “seals” in the layer.

Pretty Pomegranate Parfaits

Repeat until you get all the way to the top, and garnish with a sprinkling of granola and pomegranate seeds (maybe a sprig of mint if you’ve got it handy).

Pretty Pomegranate Parfaits

Scarf it down and have the energy to start your day!

Pretty Pomegranate Parfaits

Pork Tenderloin with Pomegranate Braised Cabbage

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I actually cooked this recipe up on Hallowe’en, but with my garnish it looked so darned festive I had to push back the publishing date to sometime when people start thinking of roasting chestnuts and Frosty the Snowman.  But for authenticity I am listening to Toccata and Fugue in D Minor while I type this up.  Spooky.  Yet festive.

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Anyway, there are lots of things you can do with pork tenderloin, and they’re extra handy when you’re in a rush because they cook so quickly. In addition to roasting up nice and tender in the oven, you can also slice up raw tenderloin into medallions for a fast fry, which is what we do here.  This recipe, modified a bit, comes from a recent Every Day Food.

Tenderloin & Pom Cabbage 1

First you want to peel off all the silvery skin on your pork tenderloin, to make it extra tender.

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Then you can slice it up into relatively thin medallions.  Mine are about 3/4″-1″ thick.

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Then you will take a small cabbage (red one will be prettier, but I prefer the taste of green) like this one.

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And chop it all up into shreds.

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Now, heat some oil in your beautifully seasoned cast iron skillet and cook your pork medallions on medium-high until they are done all the way through and slightly brown on the outside.  Put them on a plate somewhere and cover them to keep them warm.

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Then take your cabbage and plop it in your still hot skillet.  Cook that, tossing occasionally, until it’s all wilted.

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Then pour in about 1 1/2 cups pomegranate juice.

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Raise the heat a little bit and let that simmer down until it’s reduced to about half and starts to thicken.  I used unsweetened juice, so I suspect if mine had had more sugar in it it might have thickened a bit more (notice how there are two incidences of duplicated words in that sentence?).  At this point, add in about 3 tablespoons butter and a dash of red wine vinegar and you’re ready to serve.

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I garnished my rather sadly coloured green cabbage with some steamed frozen peas and some fresh pomegranate seeds for festivity’s sake, and we had roasted potatoes on the side.  It was highly tasty.

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