Roast Pork Tenderloin with Pomegranate Sauce
2
Points®
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(es), (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
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.
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