Pomegranate Glazed Pork Tenderloin (Print View)

Roasted pork tenderloin finished with a sweet-tart pomegranate glaze, perfect for festive dinners.

# Components:

→ Pork

01 - 1–1.25 lbs pork tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp black pepper

→ Pomegranate Glaze

05 - 1 cup pomegranate juice
06 - 2 tbsp honey
07 - 1 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 clove garlic, finely minced
10 - ½ tsp ground cumin
11 - ¼ tsp ground cinnamon
12 - Pinch of cayenne pepper (optional)

→ Garnish

13 - ¼ cup pomegranate seeds
14 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat your oven to 400°F (200°C).
02 - Pat the pork tenderloin dry with paper towels. Rub the entire surface with olive oil, kosher salt, and black pepper.
03 - Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until a deep golden-brown crust forms, approximately 2–3 minutes per side. Remove the pork from the skillet and set aside.
04 - In the same skillet, combine the pomegranate juice, honey, balsamic vinegar, Dijon mustard, minced garlic, ground cumin, ground cinnamon, and cayenne pepper (if using). Bring the mixture to a boil, then reduce the heat to medium and simmer for 8–10 minutes, or until the glaze has reduced by approximately half and has thickened.
05 - Return the seared pork tenderloin to the skillet with the glaze. Spoon some of the glaze over the top of the pork. Transfer the skillet to the preheated oven.
06 - Roast the pork for 15–18 minutes, basting with the glaze halfway through the cooking time. The pork is done when it reaches an internal temperature of 145°F (63°C).
07 - Remove the pork from the oven and allow it to rest for 5–10 minutes. Slice the tenderloin and drizzle with any remaining glaze.
08 - Garnish the sliced pork with fresh pomegranate seeds and chopped parsley before serving.

# Expert Advice:

01 -
  • Uses everyday ingredients you may already have in your pantry or fridge
  • Naturally gluten free without sacrificing any flavor
  • Beautiful enough for special occasion dinners yet quick enough for weeknights
  • The glaze is so good you will want to drizzle it over everything on your plate
02 -
  • Packed with lean protein and naturally low in fat
  • The glaze tastes incredible on roasted vegetables too
  • Freezes well if you want to make ahead
03 -
  • Keep an eye on the glaze as it simmers so it thickens but does not burn Stir often and pull it off the heat as soon as it coats the back of a spoon
  • Invest in an instant read thermometer for pork that is never dry
  • Do not skip the resting time It truly makes a difference in succulent texture

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