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, which features chicken broth, dry sherry, molasses, Dijon mustard, and balsamic vinegar, adds rich fruity flavor to the roast pork. It's important to keep the size of the pork in mind since it can overcook quickly and dry out. An individual tenderloin weights 3/4 to 1 1/2 pounds. You may find 2 tenderloins in a package. Some tenderloins are thinner (about 1 1/2 inches in diameter), and others are thicker (about 2 1/2 inches in diameter). You'll need to bring the meat to room temperature at least 20 minutes before roasting, and the thicker tenderloin will need 5 to 10 minutes more roasting time.

Ingredients

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

pomegranate(s)

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

fresh parsley

2 Tbsp, chopped

Instructions

  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

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