Grilled Tenderloin with Spicy Pomegranate Sauce
Elevate your next barbecue night with this stunning Grilled Tenderloin with Spicy Pomegranate Sauce! Perfectly seared beef tenderloin steaks are seasoned with a smoky-spiced rub, then grilled to tender, juicy perfection. The real star, however, is the bold and tangy pomegranate sauce—made with sweet pomegranate juice, a hint of honey, and a touch of red chili flakes for a kick of heat. Thickened to a glossy drizzle with a touch of cornstarch, this sauce adds an irresistible layer of flavor that will impress any crowd. Ready in just 35 minutes, this dish is perfect for special occasions or a gourmet weeknight dinner. Serve with roasted vegetables or a vibrant side salad for a complete, restaurant-quality meal.
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Recipe Information
Ingredients
- 4 steaks (6-8 oz each) Beef tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 cup Pomegranate juice
- 2 tablespoons Honey
- 0.25 teaspoon Red chili flakes
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat the grill to medium-high heat (400°F/200°C).
Pat the tenderloin steaks dry with paper towels to ensure a good sear.
In a small bowl, mix olive oil, salt, black pepper, garlic powder, and smoked paprika to create a seasoning rub.
Rub the seasoning mixture evenly over each steak, ensuring all sides are coated. Let the meat sit at room temperature while preparing the sauce.
In a small saucepan over medium heat, combine the pomegranate juice, honey, red chili flakes, and balsamic vinegar. Stir and bring to a gentle simmer.
In a separate small bowl, dissolve the cornstarch in water to create a slurry. Slowly whisk the slurry into the simmering sauce.
Cook the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and keep warm.
Place the tenderloin steaks on the preheated grill. Cook for 4-5 minutes per side for medium-rare, or adjust time according to preferred doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium, 155°F for medium-well).
Remove the steaks from the grill and let them rest for 5 minutes to redistribute the juices.
Serve the steaks drizzled with the spicy pomegranate sauce and garnish with chopped fresh parsley. Pair with your favorite vegetables or side dishes for a complete meal!
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 5316 mg | 231% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 73.1 g | ||
| Protein | 243.3 g | 487% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 168 mg | 13% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3456 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
