“A new use for pomegranate juice! Try using fresh pomegranates, de-seeding them, and whirling the arils in a small food processor, and then straining to remove the pith. Fresh pomegranate juice is sweeter than the store-bought in a bottle.” - by LINDA W.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. Tighten lid, and shake until everything is mixed well. Pour over pork tenderloin in a large resealable plastic bag. Seal bag, and refrigerate for at least one hour and up to 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). Coat a large roasting pan with cooking spray. Remove tenderloin from marinade, reserving the marinade. Place meat in roasting pan, and arrange pan on center rack in oven.
- Pour marinade into a small saucepan. Bring to a boil, reduce heat to simmer, and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting, and reserve to use as a sauce.
- Roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 145 degrees F (63 degrees C) when measured in the thickest part of the tenderloin. Remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.
Nutrition
Amount Per Serving (4 total)
- Calories
- 216 cal
- 11%
- Fat
- 4.1 g
- 6%
- Carbs
- 17.4 g
- 6%
Based on a 2,000 calorie diet
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Reviews (33)
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"Very tasty! I doubled the marinade and saved half to cook down rather than using what had been marinading on the pork. I also cut the tenderloin down the middle in a "butterfly" fashion so it could ab..." See moresorb more flavor. All in all a great flavor combo. I served with rice and winter squash. YUM!"
Erin
"Linda W. is a FANTASTIC cook. This is the 2nd of her recipes I've tried & I cannot wait to try her others. The first one I tried was "Rosemary Chicken with Orange-Maple Glaze". Both are outstanding. F..." See moreor this recipe, I used Linda's recipe more as an inspiration for a chicken dish. I used two boneless skinless chicken breasts instead of pork. I DID NOT marinate the chicken. I simply sprinkled each breast with kosher salt, black pepper and Red Robin seasoning (which is basically a season salt). I cooked the breasts about 7 minutes on each side in some olive oil. Meanwhile I doubled the sauce recipe. I used pomegranate juice (the stuff in the curvy small bottle at the grocery). I did not use an actual pomegranate at any point. After I cooked the chicken breasts on each side for 7 minutes, I poured the sauce over the chicken & quickly scraped up the bits of chicken and flavors from the bottom of the pan. I put a lid on the pan and simmered for 15 minutes. Then I removed the chicken to a plate, added a tablespoon of butter to the sauce and about a tablespoon of brown sugar (the pomegranate juice is pretty tart & the honey wasn't enough to overcome it). I simmered the sauce for 1 more minute then spooned it over the chicken breasts, brown rice & peas. This was excellent and a really nice change of pace for chicken. Thanks again Linda for the recipe inspiration. I look forward to trying your other recipes!"
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