Lee Harrelson
Yield
6 servings (serving size: 3 ounces pork and 2 teaspoons glaze mixture)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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°.

Step 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.

Chef's Notes

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.

Ratings & Reviews

chiquitacraig's Review

chiquitacraig
October 14, 2013
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.

jmeleeS's Review

jmeleeS
November 07, 2012
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....

lelkerton's Review

lelkerton
November 24, 2010
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.

PinkCamel's Review

PinkCamel
April 22, 2009
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.