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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070



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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.


Pomegranate Pork Tenderloin

Bill Cooper

  • 1⁄2 tsp. cinnamon

  • 3⁄4 tsp. ground coriander

  • 3⁄4 tsp. ground cumin

  • 1⁄4 tsp. salt and pepper

  • 1 pork tenderloin

  • 1 Tbsp. olive oil

  • 1 shallot, minced

  • 1 c. pomegranate juice

  • 3⁄4 tsp. cornstarch

  • 1 Tbsp. water

  • 1 tsp. Balsamic vinegar

  • 1 Tbsp. unsalted butter

Preheat oven to 375 degrees. Mix cinnamon, coriander, cumin, salt and pepper; rub onto trimmed and dried tenderloin. Heat olive oil stovetop in an oven-ready skillet; brown tenderloin on all sides. Add minced shallot around tenderloin before roasting in oven 15 minutes. Remove tenderloin from pan; tent with foil. Stovetop, deglaze pan with pomegranate juice and reduce to 2/3 cup liquid. Mix cornstarch and water; whisk into pan sauce. Remove from heat when thickened slightly, whisking in Balsamic vinegar and butter to finish. Slice tenderloin and serve with sauce.

Accompany with Cooper-Garrod Cabernet Franc