Seared Pork Tenderloin with Pomegranate Glaze
FLAVOR BOOSTER Although the crimson glaze contains only a few ingredients, it tastes surprisingly rich, thanks to molasses and tart pomegranate juice. Here the pork is served with couscous and a salad of Bibb lettuce, celery, and parsley.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 350°F. In a large ovenproof skillet, heat oil over medium-high. Pat dry pork and generously season with salt and pepper; cook until browned on all sides, 6 to 8 minutes. Transfer skillet to oven, and roast until an instant-read thermometer inserted in thickest part of tenderloin registers 140°F, 10 to 15 minutes. Remove pork from oven, place it on a plate, and tent with foil.
Step 2
Add pomegranate juice, molasses, and currants to skillet and bring to a boil over medium-high heat. Cook until sauce is thickened to a glaze (it should coat the back of a spoon and hold a line drawn through it with your finger), 5 to 6 minutes. To serve, slice pork against the grain, and drizzle with glaze.
About Pomegranate Juice
Step 3
You’ll find bottled pomegranate juice in most supermarkets and health-food stores. Check the ingredients list, and select one without added sugar, other juices, or preservatives.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 241
Step 6
Fat: 7.3g (1.8g Saturated Fat)
Step 7
Protein: 24.4g
Step 8
Carbohydrates: 19.3g
Step 9
Fiber: 0.6g
