Roast Pork Tenderloin with Pomegranate Sauce
- Total Time
The tart-sweet pomegranate sauce adds rich fruity flavor to the roast pork.
olive oil4 tsp
table salt1 ½ tsp
black pepper1 tsp, freshly ground
curry powder½ tsp
uncooked lean pork tenderloin3 pound(s)
fat free chicken broth2 Tbsp
dry sherry1 Tbsp
pomegranate molasses¼ cup(s)
Dijon Mustard1 Tbsp
balsamic vinegar1 ½ tsp
pomegranate(s)1 item(s), seeded (about 9 oz - yields 3/4 c seeds)
fresh parsley2 Tbsp, chopped
- Put a 10-inch cast-iron skillet in oven. Preheat oven to 450°F.
- 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.
- 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.
- 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).
- 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.
- Serving size: 3 oz pork, 1 Tbsp pomegranate seeds and 2 tsp sauce