A simple marinade based on pomegranate juice turns into a tasty glaze for pork tenderloins. Fruit and pork are a classic combo; here, pomegranate lends a tart and tangy note to this lean and tender cut of meat. This recipe specifies roasting the pork, but it can also be grilled on a barbecue.
Pomegranate molasses is simply juice and sugar reduced to a syrup; you can find it in specialty stores and Middle Eastern markets, but it's a snap to make your own with our easy recipe.
|1/2 cup||pomegranate molasses|
|1/4 cup||extra-virgin olive oil|
|2 tablespoons||fresh lemon juice|
|1 tablespoon||Dijon mustard|
|1 tablespoon||fresh thyme leaves (chopped)|
|Salt and freshly ground black pepper|
|2||pork tenderloins (trimmed, about 2 pounds total)|
Combine the pomegranate molasses, lemon juice, oil, mustard, and thyme in a small bowl and whisk to blend. Pour half of the marinade into a gallon-sized zipper bag (or baking dish large enough to hold the tenderloins); reserve the remaining marinade to use as a basting glaze and serving sauce.
Season the tenderloins with salt and pepper. Place the pork in the zipper bag, turning the meat to coat all surfaces. Marinate the pork for 30 minutes at room temperature, or refrigerate and marinate up to 2 hours.
Position a rack in the middle of the oven and preheat to 450 degrees F.
Remove the pork from the marinade and discard the marinade. Place the pork in a baking dish that comfortably holds the tenderloins and roast for 15 minutes, or until an instant-read thermometer reads 145 degrees F. Meanwhile, heat the reserved pomegranate marinade until hot. Baste the meat with this glaze and cook another 5 minutes, or until the temperature reaches 155 degrees F.
Remove the pork from the oven and baste again with the pomegranate glaze. Let the meat rest 5 to 10 minutes, then cut across the grain into 1/2-inch-thick slices. Serve the pork with the remaining glaze mixture.