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Roast Pork Tenderloin with Pomegranate Sauce
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Brief Description
Tart-sweet pomegranate sauce adds rich, fruity flavor to the roast pork.
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Main Ingredient
pork tenderloin
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Category: Pork
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 07, 2020
Number of Servings:
Ingredients:
- 4 teaspoons - olive oil
- 1 1/2 teaspoons - table salt
- 1 teaspoons - freshly ground black pepper
- 1/2 teaspoons - curry powder
- 3 pounds - lean pork tenderloin
- 2 tablespoons - fat-free chicken broth
- 1 tablespoons - dry sherry
- 1/4 cups - pomegranate molasses
- 1 tablespoons - Dijon mustard
- 1 1/2 teaspoons - balsamic vinegar
- 1 - pomegranate seeded (about 9 oz.; yields 3/4 cup seeds)
- 2 tablespoons - chopped fresh parsley
Directions:
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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