In season now - pomegranate

It is pomegranate season. Nope, I am not going to suggest that you go out pomegranate picking. To be honest I have no idea how that would even work? And I know that there are no pomegranate farms in my neighbourhood! But, they are in season. It is time to enjoy this beautifully tart and sweet fruit.  Last week my friend Veronica wrote a post about how to get the seeds out of a pomegranate. The method she used involved submerging the pomegranate in a bowl of water. Genius, I say. I value my kitchen counters, obviously, and I have no interest in having pomegranate juice spread all over them. Veronica's approach is quite civilized and tidy...but I know another way to pop those seeds out.

I think I first saw Jamie Oliver use this technique. I don't remember when or what show, but I know it was him. It's a simple and slightly therapeutic method. You need a pomegranate, a big bowl and a wooden spoon (I use a ladle).

Step 2. Hold one half of the pomegranate in your left hand, facing sliced side down, holding it around the edges of the fruit....leaving the top of the fruit clear.

Step 3. Hold the wooden spoon/ladle in your right hand (do the opposite if you are left handed)...using the back of the spoon/ladle whack the skin side of the pomegranate - the seeds will POP! out and land in the bowl. Now, when I say whack - I mean whack it hard! Take out all your pre-holiday frustrations!

Step 4. Continue hitting the skin side of the pomegranate, rotating it in your left hand, until all the seeds have been whacked out....done!

I know this seems strange...but it works. Just be sure to keep your fingers out of the way of the whacking spoon...ouch! Now what to do with these beautiful seeds? They pair beautifully with pork.

1. In a small saucepan, combine the pomegranate seeds, juice and sugar...bring to the boil and then simmer over medium-low heat...until it reduces and thickens...approximately 10 minutes.

2. Season the pork tenderloin with salt and pepper.

3. Add olive oil to oven-proof saute pan.

4. Brown all sides of the tenderloin in oven-proof saute pan.

5. When all sides are browned, brush tenderloin with half of the pomegranate glaze.

6. Transfer the saute pan to a 350F oven, until the tenderloin is cooked through...about 10-15 minutes.

7. Meanwhile strain the pomegranate glaze into a small bowl, this will remove the seeds as the juicy coating will have melted into the glaze. HOT TIP - if any of the seeds still have their juicy coating use the back of your ladle to mash the seeds through the strainer - the seeds stay out the goodness goes in!

9. Transfer the tenderloin to a cutting board, tent with aluminum foil, and let rest before slicing (about 5-10 minutes)...then enjoy!

The beauty of the pomegranate glaze is that it can be used on meat, but it can also be used on other foods - ice cream, salad dressing or add the syrup to your holiday cranberry sauce. Why not...it's a simple syrup made from a fruit that is in season right now. Do you live near a pomegranate farm? Ever picked pomegranates? Let us know!