Pomegranate Glazed Pork Tenderloin
A festive pomegranate glazed pork tenderloin recipe for Christmas entertaining.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 pork tenderloins, about 1 pound each
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup pomegranate juice
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, grated
- 1 teaspoon fresh rosemary
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/3 cup pomegranate arils
Instructions
- Prepare: Heat oven to 425°F (220°C). Pat pork dry and season with salt and pepper.
- Sear: Heat oil in an oven-safe skillet and brown pork for 2 minutes per side.
- Start the glaze: Simmer pomegranate juice, honey, vinegar, Dijon, garlic, and rosemary for 8 minutes.
- Roast: Brush pork with glaze and roast 15 to 20 minutes, brushing once more, until it reaches 145°F (63°C).
- Finish: Rest pork 10 minutes. Thicken remaining glaze with cornstarch slurry, slice, and garnish with pomegranate arils.
Notes
Editorial recipe draft: kitchen testing is required before making performance guarantees.