Pan-Grilled Pork Tenderloin with Pomegranate Molasses

Just a comment - I haven't made this recipe but if you want light pink interior cook to 145 degrees. I cook mine to 140. 150+ will not be pink at all.

This was just absolutely delicious. The sauce was sooooo good. I loved the pork as leftovers even after the sauce was gone. Prepared it according to recipe.

I found the Pomegranate Molasses at Bristol Farms in Long Beach, CA & was very excited to make this recipe - then very disappointed with the outcome. I used Pinot Noir (a good one left over from the night before) & followed the recipe but the sauce was bitter, not good at all. The five-spice powder seemed to overwhelm the meat. I don't think I did anything wrong, but everyone else really loved this recipe & we didn't like anything about it at all.

My family loved this recipe. The sauce is so good!

This was excellent. Would certainly make it again. It is approriate for a special occasion but could be made during the week. Followed recipe. Served with apparagus and brown wild rice.

Easy, lots of sauce This was delicious. I used chicken broth instead of beef broth and served the pork with roasted onions and roasted potatoes and a green salad with a mustard vinigrette. Everyone liked it very much. There were no leftovers. I plan to make it again.

This was delicious and easy. I had bought pomegranate molasses at an asian market so this was simple to make. I made as directed. Would definitely make again.

Here's a recipe for Pomegranate Molasses 4 cups pomegranate juice 1/2 cup sugar 1/4 cup lemon juice In a large, uncovered saucepan, heat all ingredients on med high until sugar has dissolved and the juice simmers. Reduce heat to maintain simmer. Simmer for about an hour until it has a syrupy consistency and reduced to 1 to 1 1/4 cups. Store in refrigerator. Want it sweeter, add more sugar while you are cooking it.

Hi All. I made this recipe on a girls night in and the ladies were all incredibly impressed. The pork is surprisingly moist for not being cooked in any fat and the sauce is delicious. I made a few substitutions/additions that you should consider. First, I browned the pork for three minutes total. It was still very juicy and slightly pink once baked. I'm not sure the suggested searing time is enough. I used a crannberry raspberry jam in lieu of the pomegranate molasses and the sauce was still incredible. And lastly, I increased the scallions to 1/4 cup. All in all, quick, easy and delicious. Presents like a restaurant meal that cook in minutes. Cheers