This recipe may take some practice but once you've got it down, it's worth the effort. I found that searing off the tenderloins in some hot oil before putting them in the oven (1) helps seal in the juices and (2) reduces the cooking time in the oven. Also, rather than a sauce pan, putting the pomegranate juice in a large saute pan increases its surface area so it reduces faster. Suggested sides: fresh green beans sauteed with garlic and onions and rice pilaf.
Pork Tenderloin with Pomegranate Glaze
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.
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- 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
- 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
- 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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