Friday, September 17, 2010

Pork Tenderloin w/ Pomegranate Glaze

This is soooo good. If you aren't fond of pomegranate juice, you can substitute cranberry juice, just make sure it's juice and not cocktail. I served it with the Sweet Lemon Mint Pear Salad from here.

Pork Tenderloin w/ Pomegranate Glaze 

2 C Pomegranate Juice
1 C Sugar
1 1/2 lb Pork Tenderloin, trimmed
1/2 tsp salt
1/2 tsp pepper
cooking spray

Preheat oven to 450.
Combine Juice and Sugar in saucepan over medium heat and bring to boil. Cook until reduced to 1/2 cup. Pour half into a small bowl and set aside.
Sprinkle pork w/ salt and pepper. Place pork on cooling rack on cookie sheet. Brush pork with half of the glaze that you have not set aside. Bake at 450 for 30-45 min or until internal temp is 150. Remove from oven and baste with the remainder of the glaze. Let rest for 5-10 min.
Cut Tenderloin across the grain. Serve over white rice seasoned with a little sugar. Pour the glaze you set aside over the pork and rice.

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