INGREDIENTS
3/4 tsp
black pepper
3/4 tsp
cornstarch
1/2 tsp
ground cinnamon
3/4 tsp
ground coriander
3/4 tsp
ground cumin
2 tbsp
olive oil
1 cup
pomegranate juice
2
pork tenderloins
1/2 tsp
salt
1 tsp
sherry vinegar
1 tbsp
unsalted butter
1 tbsp
water