RECIPES to help lower triglycerides.

Prepare dry rub and coat pork: In a small bowl, combine cumin, coriander, black pepper, cinnamon, and salt. Place pork on a plate and pat dry with paper towels. Coat pork evenly with spice mixture.

Brown the pork: Heat a large non-stick skillet over medium-high heat. Reduce to medium heat and place pork in skillet. To prevent sticking, add broth 1 tbsp at a time, only as needed. Avoid adding too much liquid so it doesn’t boil or steam the meat. This will allow the meat to brown.

Bake the pork: Preheat oven to 425°F. Transfer pork to a baking pan lined with parchment paper. Reserve skillet for sauce. Bake pork for about 20 min, or until a meat thermometer inserted into center reads 145°F.

Rest pork: Remove pork from oven. Place pork on a cutting board, cover with foil, and let rest for 10 min to allow juices to redistribute, which keeps the meat moist.

Reduce the juice: While the pork rests, pour pomegranate juice into same skillet used to brown the pork. Scrape brown bits (called fond) off the bottom of the pan, as these add flavor to our sauce. Cook over medium-high heat until boiling (large bubbles rapidly breaking the surface). Boil until reduced by half, about 3–5 min.

Thicken sauce: In a small bowl, mix cornstarch and water until smooth. Slowly whisk into pomegranate juice. Continue to boil for 1–2 min until slightly thickened.

Finish and serve: Remove sauce from heat and stir in apple cider vinegar. Slice pork against the grain (across the lines in the meat) and serve hot with sauce spooned over the top.