Seared Pork Tenderloin with Pomegranate Glaze

1. 1

   Preheat oven to 350F.

2. 2

   In a large ovenproof skillet, heat oil over medium-high.

3. 3

   Pat dry pork and generously season with salt and pepper; cook until browned on all sides, 6 to 8 minutes.

4. 4

   Transfer skillet to oven, and roast until an instant-read thermometer inserted in thickest part of tenderloin registers 140F, 10 to 15 minutes.

5. 5

   Remove pork from oven, place it on a plate, and tent with foil.

6. 6

   Add pomegranate juice, molasses, and currants to skillet and bring to a boil over medium-high heat.

7. 7

   Cook until sauce is thickened to a glaze (it should coat the back of a spoon and hold a line drawn through it with your finger), 5 to 6 minutes.

8. 8

   To serve, slice pork against the grain, and drizzle with glaze.

9. 9

   Youll find bottled pomegranate juice in most supermarkets and health-food stores.

10. 10

    Check the ingredients list, and select one without added sugar, other juices, or preservatives.

11. 11

    (Per Serving)

12. 12

    Calories: 241

13. 13

    Fat: 7.3g (1.8g Saturated Fat)

14. 14

    Protein: 24.4g

15. 15

    Carbohydrates: 19.3g

16. 16

    Fiber: 0.6g

* Per serving · 4 servings · Values may vary.

No additional tips available.