Roast pork tenderloin with pomegranate sauce
1 tsp, freshly ground
Uncooked lean pork tenderloin
Fat free chicken broth
1 item(s), 4", seeded (about 9 oz - yields 3/4 c seeds)
2 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