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Pork Tenderloin with Pomegranate Glaze

Lee Harrelson
Yield 6 servings (serving size: 3 ounces pork and 2 teaspoons glaze mixture)
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.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 215
  • caloriesfromfat 16 %
  • fat 3.9 g
  • satfat 1.3 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 24.2 g
  • carbohydrate 20.1 g
  • fiber 0.0 g
  • cholesterol 74 mg
  • iron 1.5 mg
  • sodium 263 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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°.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.