Pork Tenderloin with Pomegranate Glaze

Pork Tenderloin with Pomegranate Glaze Recipe
Lee Harrelson
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.

Yield:

6 servings (serving size: 3 ounces pork and 2 teaspoons glaze mixture)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

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.

Jackie Mills,

November 2006
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