Pork Tenderloin with Pomegranate Glaze

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

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 16%
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 24.2g
  • Carbohydrate: 20.1g
  • Fiber: 0.0g
  • Cholesterol: 74mg
  • Iron: 1.5mg
  • Sodium: 263mg
  • Calcium: 19mg

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

  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.
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.

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