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.
This recipe is "okay" but I definitely won't be making again. The sauce would not reduce for me - after 15 minutes, I tried to thicken it with cornstarch and after another 5 (I needed to eat sometime!), I just gave up on a glaze and slathered the juice all over the pork. The result was terrible burning smell from the juice on the pan. The pork did come out tender and slightly sweet, but for the frustration, this was not worth the effort to make. Won't be trying this one again....
Ok. But I probably won't make it again. I did have to reduce the juice much longer than they said. It did smoke a lot when in the oven. The end results were ok, but not worth the cost of the pomegranate juice. I will research better pork tenderloin recipes to make in the future.
Timing is definitely off. Sauce needs a lot longer to cook down. I kept a large liquid measuring cup on the ready, and if it hadn't reduced to 1/2 cup, I poured it right back on to the skillet until I had it right. My oven also took much longer to cook than this recipe indicated as well. I had a thermometer in it set to go off when it reached temp, and the time estimates were 10-15 minutes over for my oven. But when I did cook it right and rest it and glaze it right, delicious. I didn't brine, I just rubbed with salt and pepper as recommended. Didn't love it first time I made it, but now, I find myself craving/looking forward to nights when I make it.