Dinner
Pomegranate and Lemon-Herb Tilapia
Time to Table:
10 Minutes Prep and 30 to 35 Minutes Cooking
Makes:
4 Servings
POM Pork Tenderloin with Pomegranate and Onion Marmalade
Time to Table:
25 Minutes Prep and 45 Minutes Cooking
Makes:
4 Servings
POM Bourbon Marinated Tri-Tip
Time to Table:
20 Minutes Prep, 1 to 8 Hours Refrigeration, and 25 to 35 Minutes Cooking
Makes:
4 Servings
Butternut Squash Ravioli with Peppered POM Sauce
Chef Hervé Glin
Restaurant:
Cork Tree Restaurant, Palm Desert, Calif.
Time to Table:
55 Minutes (homemade) or 15 Minutes (store-bought) Prep, 40 - 50 Minutes Cooking
Makes:
4 Servings
Olive Oil Poached Salmon with POM Spiced Cider Jus, Baby Brussels Sprouts and Sunchoke Puree
Chef Chris Parsons
Restaurant:
Catch, Winchester, Mass.
Time to Table:
45 Minutes Prep, 1 Hour 15 Minutes Cooking
Makes:
6 Servings
Pan Seared Duck Breast with a POM Thyme Reduction Sauce
Chef Erick Williams
Restaurant:
mk, the restaurant, Chicago, Ill.
Time to Table:
35 Minutes Prep, 1 Hour 35 Minutes Cooking
Makes:
4 Servings
POM Cherry Chutney over Wood Grilled Pork Tenderloin
Chef Kent Rathbun
Restaurant:
Jasper’s and Abacus, Dallas, Tex.
Time to Table:
10 Minutes Prep, 25 to 30 Minutes Cooking, 10 to 15 Minutes Grilling, 10 Minutes Resting
Makes:
8 Servings
Sage Roasted Turkey Breast with POM Butter and Manchego Cheese
Chef Kevin Rathbun
Restaurant:
Rathbun's, Kevin Rathbun Steak, Atlanta, Ga.
Time to Table:
45 Minutes Prep, 1 Hour 15 Minutes Cooking
Makes:
4 Servings
Seared Day Boat Scallops with POM Beurre Fondue
Chef Roland Passot
Restaurant:
La Folie Restaurant, San Francisco, and Left Bank Brasseries, Bay Area, Calif.
Time to Table:
5 Minutes Prep, 40 Minutes Cooking
Makes:
8 Servings
