Skip to main content New<> this month
Get the Allrecipes magazine

Mustard Pomegranate Pork Tenderloin

Rated as 4.11 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


55 m servings 216
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.
  4. 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 17.4 26.6 74 199 Full nutrition

Explore more


Read all reviews 34
  1. 44 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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

It was good -- I would make it again -- but it wasn't so good that I feel an urgency to make it again soon.

Most helpful
Most positive
Least positive

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...

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...

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...

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...

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 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 ...

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...

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...

Amazing sauce. It was both sweet and savory with the pork. I think the sauce will also be great with chicken.