4 servings (serving size: 3 ounces pork and about 2 tablespoons sauce)

This simple quick-to-fix meal will fit your hectic work schedule or busy home life. Serve with walnut couscous.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.

Step 3

To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450° for 18 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes; cut into 1/4-inch slices. Serve with sauce.

Ratings & Reviews

JCMMorehead's Review

December 08, 2010
Incredible dish... I took the advice on prepping the sauce first and then just keeping it simmering and it allowed me to pop everything out of the kitchen at the same time. The couscous was a brilliant pairing that my guests all adored.

dkwok81's Review

November 13, 2011
Outstanding sauce!! I replaced the orange juice for orange mango (all I had on hand) and followed the directions as stated. It came out perfectly! My husband and mother in law loved it!!

LutzCat's Review

January 25, 2011
Wow, what a fantastic recipe. I used pomegranate-wild berry juice. As others stated, it did take longer than 18 minutes for the sauce reduction, but it was fantastic. This is an excellent entree, and I would be proud to serve it to company. Served with baked sweet potatoes, cucumbers with dill salad, lima beans, and hot cuban bread.

ISpyPie's Review

November 17, 2010
It was very easy to prepare. The taste was incredible. I was unable to find the pomegranate juice. So, I subbed pomegranate-cherry. I agree, the reduction took longer, on high even. Regardless, this is a KEEPER!

RessaLane's Review

March 03, 2009
Very Good. Pork was very easy to fix. The Shallot-Pomegranate Reduction took longer to do but probably because I was doing it on low heat. I would definitely make this again and even try it on chicken. The reduction was excellent. I reduced the butter a little and I don't think it made a difference.

amh1128's Review

March 06, 2009
I thought this was excellent. The pork had such great flavor and crust that I don't even think the sauce was needed. I made couscous with parseley and toasted pinenuts and sauteed spinach. Fantastic!

BekahDenver's Review

March 02, 2009
Made this for the first time and my whole family enjoyed it. I used about 4x the seasoning on the pork and also added some ground corainder seeds. The timing of it worked well too. The pork cooked in the oven as the reduction was made. Not too many ingredients and extremely tasty. Had a really nice crispy crust-- made it in a cast iron pan. Great weekday meal. Just served it with some basmati rice with toasted pecans and a simple salad.

Bianca09's Review

December 08, 2010
This is a great recipe and so very easy to make! It might not be the best pork I've ever had but it's really good. Unfortunately I thought the reduction was too sweet when I first tasted it so I added more seasonings to cut the sweetness but after I tried it with the pork I wish I would've left it alone. The sweetness would really compliment it.

jntooker's Review

March 22, 2011

HersheyHome's Review

January 29, 2014
Awesome recipe! Packed with flavor, easy to make, tenderloin is moist! Will definitely make again!