Pomegranate Pork Tenderloin Recipe
A juicy pork tenderloin drizzled with a tangy pomegranate glaze, bringing savory-sweet perfection to your dinner table.
Ingredients
- 1 ½ lbs pork tenderloin
- ¾ cup pomegranate juice
- ¼ cup pomegranate seeds
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh rosemary for garnish
Instructions
- Preheat oven: Set to 400°F (200°C) to finish cooking the tenderloin after searing.
- Season the pork: Rub tenderloin with salt, black pepper, and minced garlic for a flavorful crust.
- Sear the tenderloin: Heat olive oil in a large skillet over medium-high heat. Sear the pork for 5 minutes until golden brown.
- Prepare the glaze: In a saucepan, whisk together pomegranate juice, honey, and balsamic vinegar. Simmer until it thickens, about 8 minutes.
- Bake the pork: Transfer the skillet to the oven. Roast for 20 minutes or until the internal temperature reaches 145°F (63°C).
- Glaze and rest: Remove the pork and brush generously with the pomegranate glaze. Rest for 5 minutes to lock in juices.
- Serve: Slice the tenderloin, drizzle with additional glaze, and sprinkle pomegranate seeds. Garnish with fresh rosemary for a fancy touch.
Notes
Nutritional Information (Per Serving):
- Calories: 360
- Total Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 42g
- Vitamin B6: 25%
- Iron: 20%
- Vitamin C: 15%
- Magnesium: 10%
- Potassium: 22%
Additional Notes/Tips:
- Pomegranate shortcut: No shame in buying pre-seeded pomegranate if you're not into finger-staining chaos.
- Glaze enhancer: Add a dash of cinnamon to the glaze for extra warmth and complexity.
- Temperature trick: Keep a meat thermometer handy for perfectly cooked, juicy pork every time.
- Pairing idea: Serve with herbed couscous and roasted veggies for a complete Mediterranean-inspired meal.