Pork Tenderloin with Pomegranate Glaze
Elevate your dinner menu with this elegant Pork Tenderloin with Pomegranate Glaze, a show-stopping recipe that combines succulent, tender pork with a rich, tangy-sweet glaze. Perfect for special occasions or an impressive weeknight meal, this dish features perfectly seared pork tenderloins finished with a luscious pomegranate and balsamic reduction infused with garlic and a hint of brown sugar. Garnished with fresh pomegranate seeds and parsley, the presentation is as stunning as the flavor. Ready in just 45 minutes, this crowd-pleasing recipe pairs beautifully with roasted vegetables or creamy mashed potatoes, offering a restaurant-quality dining experience right at home. Keywords: pork tenderloin recipe, pomegranate glaze, elegant dinner, quick and easy pork dish.
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Recipe Information
Ingredients
- 2 pieces (1 pound each) Pork tenderloin
- 1 cup Pomegranate juice
- 2 tablespoons Brown sugar
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 cup Pomegranate seeds (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloins with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins for 2-3 minutes per side until golden brown, then remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the pomegranate juice, brown sugar, and balsamic vinegar. Stir well and bring to a simmer. Let the glaze cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
Return the pork tenderloins to the skillet, spooning some of the glaze over the top of the meat.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and loosely cover the pork with aluminum foil. Allow it to rest for 5 minutes to retain its juices.
Slice the pork into medallions, drizzle with the remaining pomegranate glaze, and garnish with pomegranate seeds and fresh parsley if desired.
Serve warm with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.2 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1189 mg | 25% | |
*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.
