Photo of Roast Pork Tenderloin with Pomegranate Sauce by WW

Roast Pork Tenderloin with Pomegranate Sauce

3
3
3
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
12
Difficulty
Easy
The tart-sweet pomegranate sauce adds rich fruityflavour to the roast pork.

Ingredients

Olive oil

4 tsp(s), (20 ml)

Table salt

1½ tsp(s), (7 ml)

Black pepper

1 pinch, (5 ml) freshly ground

Curry powder

½ tsp(s), (2 ml)

Uncooked lean pork tenderloin

3 pound(s), (1,3 kg)

Fat free chicken broth

2 tbsp(s), (30 ml)

Dry sherry

1 tbsp(s)

Pomegranate molasses

¼ cup(s)

Dijon Mustard

1 tbsp(s), (15 ml)

Balsamic vinegar

1½ tsp(s), (7 ml)

Pomegranate(s)

1 item(s), seeded (about 255 g (9 oz)- yields 175 ml (seeds)

Fresh parsley

2 tbsp(s), (30 ml) chopped

Instructions

  1. Put a 25-cm (10-inch) cast-iron skillet in oven. Preheat oven to 230°C (450°F).
  2. Combine oil, salt, pepper and curry powder in a small bowl. Dry pork with paper towels; rub curry mixture all over tenderloin. Transfer tenderloin to hot skillet; roast 10 minutes.
  3. Carefully turn pork over using a spatula and fork - bottom side will be seared and browned. Reduce oven temperature to 200°C (400°F); continue roasting until pork reaches internal temp of 63 - 70°C (145 - 160°F), 10-15 minutes (to check for doneness, insert an instant read thermometer into dead centre of tenderloin without touching skillet). Transfer pork to a platter to rest (minimum of 3 minutes); place skillet on a cold stovetop burner.
  4. Add broth and sherry to skillet; stir to loosen pan drippings. Stir in molasses, mustard and vinegar until warmed through (residual heat from skillet will provide enough warmth).
  5. Slice pork into 1.25 - 1.8-cm (1/2 - 3/4-inch)-thick slices. Stir any pork juices that accumulate on platter into sauce. Spoon sauce over pork; serve sprinkled with pomegranate seeds and parsley.
  6. Serving size: 85 g (3 oz) pork, 15 ml (1 Tbsp) pomegranate seeds and 10 ml (2 tsp) sauce.

Notes

An individual tenderloin weights 340 - 680 g (3/4 - 1 1/2 lb). Sometimes you’ll find 2 tenderloins in a package.Some tenderloins are skinny (about 3.75 cm (1 1/2 inches) in diameter) and others are fat (about 6.5 cm (1 1/2 inches) in diameter). Bring the meat to room temperature at least 20 minutes before roasting. The fat tenderloin willneed 5 to 10 minutes more roasting time.