A new use for pomegranate juice! Try using fresh pomegranates, de-seeding them, and whirling the arils in a small food processor, and then straining to remove the pith. Fresh pomegranate juice is sweeter than the store-bought in a bottle.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. Tighten lid, and shake until everything is mixed well. Pour over pork tenderloin in a large resealable plastic bag. Seal bag, and refrigerate for at least one hour and up to 3 hours.

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  • Preheat oven to 350 degrees F (175 degrees C). Coat a large roasting pan with cooking spray. Remove tenderloin from marinade, reserving the marinade. Place meat in roasting pan, and arrange pan on center rack in oven.

  • Pour marinade into a small saucepan. Bring to a boil, reduce heat to simmer, and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting, and reserve to use as a sauce.

  • Roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 145 degrees F (63 degrees C) when measured in the thickest part of the tenderloin. Remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.

Nutrition Facts

215.7 calories; 26.6 g protein; 17.4 g carbohydrates; 73.7 mg cholesterol; 199.1 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2007
Very tasty! I doubled the marinade and saved half to cook down rather than using what had been marinading on the pork. I also cut the tenderloin down the middle in a "butterfly" fashion so it could absorb more flavor. All in all a great flavor combo. I served with rice and winter squash. YUM! Read More
(104)

Most helpful critical review

Rating: 3 stars
11/05/2010
It was good -- I would make it again -- but it wasn't so good that I feel an urgency to make it again soon. Read More
(5)
44 Ratings
  • 5 star values: 22
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/08/2007
Very tasty! I doubled the marinade and saved half to cook down rather than using what had been marinading on the pork. I also cut the tenderloin down the middle in a "butterfly" fashion so it could absorb more flavor. All in all a great flavor combo. I served with rice and winter squash. YUM! Read More
(104)
Rating: 5 stars
12/08/2007
Very tasty! I doubled the marinade and saved half to cook down rather than using what had been marinading on the pork. I also cut the tenderloin down the middle in a "butterfly" fashion so it could absorb more flavor. All in all a great flavor combo. I served with rice and winter squash. YUM! Read More
(104)
Rating: 4 stars
04/08/2011
Linda W. is a FANTASTIC cook. This is the 2nd of her recipes I've tried & I cannot wait to try her others. The first one I tried was "Rosemary Chicken with Orange-Maple Glaze". Both are outstanding. For this recipe I used Linda's recipe more as an inspiration for a chicken dish. I used two boneless skinless chicken breasts instead of pork. I DID NOT marinate the chicken. I simply sprinkled each breast with kosher salt black pepper and Red Robin seasoning (which is basically a season salt). I cooked the breasts about 7 minutes on each side in some olive oil. Meanwhile I doubled the sauce recipe. I used pomegranate juice (the stuff in the curvy small bottle at the grocery). I did not use an actual pomegranate at any point. After I cooked the chicken breasts on each side for 7 minutes I poured the sauce over the chicken & quickly scraped up the bits of chicken and flavors from the bottom of the pan. I put a lid on the pan and simmered for 15 minutes. Then I removed the chicken to a plate added a tablespoon of butter to the sauce and about a tablespoon of brown sugar (the pomegranate juice is pretty tart & the honey wasn't enough to overcome it). I simmered the sauce for 1 more minute then spooned it over the chicken breasts brown rice & peas. This was excellent and a really nice change of pace for chicken. Thanks again Linda for the recipe inspiration. I look forward to trying your other recipes! Read More
(52)
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Rating: 5 stars
11/10/2010
I used chicken instead of pork and pan fried it but followed everything else the same. The flavor was amazing. The only thing I would do different next time is to double the sauce to pour over mashed potatoes. Read More
(36)
Rating: 4 stars
10/26/2010
This turned out pretty well but I think it would have been even better if I had marinated it for the full amount of time (my fault). Also it took an extra 10 minutes or so to fully cook on the inside. The sauce had a really nice sweet/spicy flavor that was a great complement to the pork. Read More
(35)
Rating: 5 stars
11/24/2009
this turned out to be an amazingly elegant birthday dinner for my husband and it really only took about an hour to prepare (even though it looked as if i had spent hours slaving in the kitchen). i used a pork loin and roasted it whole using a meat thermometer so as not to overcook. i asked the butcher not to remove all of the fat from the roast so as to keep the meat juicy and tender. i scored the fat in a crisscross pattern so it looked beatiful served at the dinner table. i served it with steamed broccoli and grilled red potatoes halved. i saved some of the pomegranate arils whole for garnish and used some orange slices on the serving platter. Wow! all my guests asked for seconds. this is a keeper! Read More
(31)
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Rating: 4 stars
03/29/2011
I really liked this pork tenderloin. I did add some rosemary to it because I like it and it goes well with mustard and orange. The only problem I had was the meat came out of the oven looking a little anemic. If I choose this marinade again then I'd definitely brown the meat first or grill it and then fiish it in the oven. Read More
(22)
Rating: 5 stars
02/15/2012
This is an excellent dish. I as some reviewers have noted doubled the marinade recipe and made sauce out of the reserved portion. I made this with pork tenderloin. butterflied boneless/skinless chicken breasts and thighs and it was fantastic. Served with wild brown rice and garlic roasted asparagus. Yummmmy Read More
(20)
Rating: 5 stars
11/19/2008
Amazing sauce. It was both sweet and savory with the pork. I think the sauce will also be great with chicken. Read More
(18)
Rating: 4 stars
01/03/2011
Very tasty! I didn't have pomegranate juice so I used all orange juice. Instead if sprinkling pomegranate seeds on the pork I used the seeds in the marinade. I seared the tenderloin on all sides then baked in the oven. Read More
(18)
Rating: 3 stars
11/05/2010
It was good -- I would make it again -- but it wasn't so good that I feel an urgency to make it again soon. Read More
(5)