Mustard Pomegranate Pork Tenderloin recipe

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Ingredients

¼ cup pomegranate juice
¼ cup fresh orange juice
1 ½ tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon orange zest
1 dash cayenne pepper
1 (1 1/2 pound) pork tenderloin
4 tablespoons pomegranate seeds

Nutrition Info

215.7 calories
carbohydrate: 17.4 g
cholesterol: 73.7 mg
fat: 4.1 g
fiber: 0.2 g
protein: 26.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 199.1 mg
sugar: 14.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. Tighten lid, and shake until everything is mixed well. Pour over pork tenderloin in a large resealable plastic bag. Seal bag, and refrigerate for at least one hour and up to 3 hours.

  2. Preheat oven to 350 degrees F (175 degrees C). Coat a large roasting pan with cooking spray. Remove tenderloin from marinade, reserving the marinade. Place meat in roasting pan, and arrange pan on center rack in oven.

  3. Pour marinade into a small saucepan. Bring to a boil, reduce heat to simmer, and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting, and reserve to use as a sauce.

  4. Roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 145 degrees F (63 degrees C) when measured in the thickest part of the tenderloin. Remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.

Recipe Yield

4 servings

Recipe Note

A new use for pomegranate juice! Try using fresh pomegranates, de-seeding them, and whirling the arils in a small food processor, and then straining to remove the pith. Fresh pomegranate juice is sweeter than the store-bought in a bottle.

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