Pork Tenderloin Filet with Pomegranate Molasses
Elevate your dinner table with the exquisite flavors of Pork Tenderloin Filet with Pomegranate Molasses—a perfect marriage of savory and sweet that promises to impress. This elegant recipe features tender pork filets seasoned with salt and pepper, seared to golden perfection, then simmered in a luscious glaze of pomegranate molasses, honey, and chicken stock infused with garlic and fresh rosemary. The sauce, rich and slightly tangy, beautifully complements the juicy pork, creating a dish that is as stunning in flavor as it is in presentation. Garnish with vibrant pomegranate arils for a festive, visually striking finish. Ready in just 35 minutes, this recipe is ideal for both weeknight indulgence and special occasions. Pair it with roasted vegetables or creamy mashed potatoes for an unforgettable meal. Keywords: pork tenderloin, pomegranate molasses recipe, savory sweet pork, weeknight dinner, elegant pork dish.
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Recipe Information
Ingredients
- 4 pieces Pork tenderloin filets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves
- 0.25 cup Pomegranate molasses
- 0.5 cup Chicken stock
- 1 tablespoon Honey
- 1 teaspoon Fresh rosemary
- 0.25 cup Pomegranate arils (optional, for garnish)
Instructions
Trim any excess fat or silver skin from the pork tenderloin filets. Pat them dry with paper towels.
Season both sides of the pork filets with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, add the pork filets to the skillet and sear for 3-4 minutes on each side until they are golden brown. Remove the filets from the skillet and set them aside.
Lower the heat to medium and add minced garlic to the skillet. Cook for about 30 seconds until fragrant, being careful not to burn it.
Pour in the pomegranate molasses, chicken stock, and honey. Stir to combine and bring the mixture to a simmer.
Add the fresh rosemary to the skillet and return the pork filets to the pan.
Cook the pork filets in the sauce for 6-8 minutes, turning occasionally, until the internal temperature of the pork reaches 145°F (63°C). The sauce should thicken slightly during this time.
Remove the pork filets from the skillet and let them rest for 5 minutes. Discard the rosemary sprig.
Spoon the thickened pomegranate molasses sauce over the filets and garnish with pomegranate arils for a festive touch, if desired.
Serve warm alongside your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 12.5 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 404 mg | 9% | |
*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.
