Roast Pork Tenderloin with Pomegranate Sauce

Total Time
45 min
20 min
25 min
The tart-sweet pomegranate sauce adds rich fruity flavor to the roast pork.


olive oil

4 tsp

table salt

1½ tsp

black pepper

1 tsp, freshly ground

curry powder

½ tsp

uncooked lean pork tenderloin

3 pound(s)

fat free chicken broth

2 Tbsp

dry sherry

1 Tbsp

pomegranate molasses

¼ cup(s)

Dijon Mustard

1 Tbsp

balsamic vinegar

1½ tsp


1 item(s), seeded (about 9 oz - yields 3/4 c seeds)

fresh parsley

2 Tbsp, chopped


  1. Put a 10-inch cast-iron skillet in oven. Preheat oven to 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 400°F; continue roasting until pork reaches internal temp of 145°F to 160°F, 10-15 minutes (to check for doneness, insert an instant read thermometer into dead center 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 1/2- to 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: 3 oz pork, 1 Tbsp pomegranate seeds and 2 tsp sauce


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

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