An il Fustino recipe

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Serves: 4

Mustard Pomegranate Pork Tenderloin


INGREDIENTS

1/4 cup, pomegranate juice - *see Note
1/4 cup, fresh orange juice
1 1/2 tablespoons, Dijon mustard
1 tablespoon, honey
1 teaspoon, minced garlic
1 teaspoon, orange zest
1 dash, cayenne pepper
1 1/2 pounds, pork tenderloin
4 tablespoons, pomegranate seeds

METHOD

  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.

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.