Forget about simmering sauces down to get a decent reduction. Club Sauce offers recipe-ready reduced sauces bottled and ready to add to any dish.

Their Splash! Pomegranate Port Reduction Sauce is a blend all-natural pomegranate molasses and port wine cooked down until it's the perfect flavor and consistency. All you need to do is pop open the bottle and pour.

Here is a recipe from Club Sauce for a great pork loin that requires a little bit of time and care, but is well worth the effort.

For more recipes, go to www.clubsauce.com

Pan Seared Pork Loin with Pomegranate Port Reduction Sauce

2-3lb pork loin
1 tbs garlic, chopped
1 tbs herbs de Provence (typically rosemary, marjoram, basil, bay leaf, thyme, and lavender)
2 tbs extra virgin olive oil
1/4 cup dry red wine
1/3 cup roasted chicken stock
1/4 cup Splash! Pomegranate Port Reduction Sauce
fresh ground pepper to taste
1/4 cup fresh pomegranate seeds (optional)

Pre heat oven to 325°. Rub pork loin with 1 tablespoon extra virgin olive oil until lightly coated. Sprinkle with herbs de Provence rubbing it into the meat as well and setting aside.

Combine 1 tablespoon extra virgin olive oil, garlic, and herbs de Provence in a saute pan over medium low heat. As garlic starts to brown add wine and reduce until the mixture has a slight syrupy consistency.

Whisk in the roasted chicken stock and the pomegranate port reduction sauce until blended. Remove pan from the heat. Heat a separate skillet with a heat resistant handle over medium heat-high heat. Add the pork loin and quickly sear on one side and then turn so that both sides have slightly browned.

Using a brush lightly baste the pork loin with the sauce mixture and then place the skillet with the pork in the oven. Cook for about 45 minutes or if using an instant read thermometer to 145°, basting every 12 to 15 minutes with the sauce.

Remove the pork loin from the skillet to a dish and allow to stand for 5 minutes before carving. Place the meat on a carving board and pour any juices from the plate back into the sauce pan. Return the pan to the stove and warm over medium low heat. Carve the pork loin at a diagonal in 1/2 inch slices. Place the sliced pieces on each plate. spoon the sauce on top. sprinkle with pomegranate seeds and serve.

(Makes four servings)