For safety reasons, a portion of the glaze is kept separate to baste the pork while raw and during cooking; the remainder is served with the cooked roast. The glaze will thicken significantly if made ahead; microwave at HIGH for a few seconds at a time, stirring after each heating, until glaze is thinned.
2 cups pomegranate juice
1/4 cup sugar
2 (3/4-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 450°.
Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup (about 8 minutes). Pour half of glaze into a small bowl; set aside.
Sprinkle pork evenly with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray; place rack in pan. Brush pork with half of glaze in saucepan. Bake at 450° for 15 minutes or until a thermometer registers 145°. Baste pork with remaining glaze in saucepan; cook an additional 5 minutes or until thermometer registers 155°.
Remove pork from oven; baste with half of glaze in bowl. Let pork stand 10 minutes. Cut pork across grain into thin slices. Serve pork with glaze mixture.
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