MUSTARD POMEGRANATE PORK TENDERLOIN

Mustard Pomegranate Pork Tenderloin image

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.

Provided by LINDA W.

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 55m

Yield 4

Number Of Ingredients 9

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 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, Sodium 199.1 mg, Sugar 14.6 g