Recipe Detail

Roast Pork Tenderloin with Pomegranate Sauce

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  1. 4 teaspoons - olive oil
  2. 1 1/2 teaspoons - table salt
  3. 1 teaspoons - freshly ground black pepper
  4. 1/2 teaspoons - curry powder
  5. 3 pounds - lean pork tenderloin
  6. 2 tablespoons - fat-free chicken broth
  7. 1 tablespoons - dry sherry
  8. 1/4 cups - pomegranate molasses
  9. 1 tablespoons - Dijon mustard
  10. 1 1/2 teaspoons - balsamic vinegar
  11. 1 - pomegranate seeded (about 9 oz.; yields 3/4 cup seeds)
  12. 2 tablespoons - chopped fresh parsley


Put a 10-inch cast-iron skillet in oven. Preheat oven to 450 degrees F.

Combine oil, salt, pepper and curry powder in a small bowl. Dry pork with paper towels; rub curry mixture all over tenderloin and transfer to skillet; roast 10 minutes.

Carefully turn pork over using spatula and fork; bottom will be seared and browned. Reduce oven temperature to 400 degrees F; roast 10-15 minutes until pork reaches internal temperature of 145 to 160 degrees F.

Transfer pork to a platter to rest at least 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.

Slice pork into 1/2- to 3/4-inch-thick slices. Stir any pork juices on platter into sauce.

Spoon sauce over pork; sprinkle with pomegranate seeds and parsley.


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