Mustard Pomegranate Pork Tenderloin recipe
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Ingredients
- ¼ cup pomegranate juice ¼ cup fresh orange juice 1 ½ tablespoons Dijon mustard 1 tablespoon honey 1 teaspoon minced garlic 1 teaspoon orange zest 1 dash cayenne pepper 1 (1 1/2 pound) pork tenderloin 4 tablespoons pomegranate seeds
Nutrition Info
- 215.7 caloriescarbohydrate: 17.4 gcholesterol: 73.7 mgfat: 4.1 gfiber: 0.2 gprotein: 26.6 gsaturatedFat: 1.4 gservingSize: -sodium: 199.1 mgsugar: 14.6 gtransFat: : -unsaturatedFat: : -
Directions Mustard Pomegranate Pork Tenderloin
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.