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My review
Mustard Pomegranate Pork Tenderloin
LINDA W.
"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
55 m servings 216 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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
Per Serving: 216 calories; 4.1 g fat; 17.4 g carbohydrates; 26.6 g protein; 74 mg cholesterol; 199 mg sodium. Full nutrition
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Reviews
Read all reviews 3444 Ratings
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Most helpful positive review
12/8/2007
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 co...
Most helpful critical review
10/30/2010
It was good -- I would make it again -- but it wasn't so good that I feel an urgency to make it again soon.
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12/8/2007
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 co...
4/7/2011
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 outstand...
11/5/2010
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 m...
10/24/2010
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 th...
11/23/2009
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)...
3/28/2011
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 ...
2/15/2012
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/skinles...
12/29/2010
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 sid...