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POMegranate Glazed Pork Tenderloin

Remember this?

Well, last night I used some to make this:

It’s a POMegranate Glazed Pork Tenderloin that I made using the leftover pomegranate syrup I made a few weeks ago with my POM Wonderful [1] juice. Since I had already used the syrup to make some delicious ice cream [2], I wanted to try it in a savory recipe too. Pork marries well with so many different fruits, so I thought I’d try it with a pomegranate twist.

This dish was so ridiculously simple to prepare that I’m almost embarrassed to tell you about it. Except, that it was so darn tasty, it wouldn’t be fair of me NOT to tell you about it.

First of all, you need to make some pomegranate syrup (or molasses as some have called it). You can find the recipe in my Pomegranate Chocolate Chunk Ice Cream [2] post.

Then, salt and pepper your tenderloin and brown it on all sides in a hot skillet using a little olive oil.

After that, brush the pork with the syrup and roast it in a pre-heated 400 degree F. oven for about 10-15 minutes until it is cooked to your liking.

Let the meat rest for a few minutes, slice it up and DIG IN!


Here’s another fast, easy and delicious pork tenderloin recipe from the SGCC archives:

Pecan-Roasted Pork Tenderloin with Georgia Chutney [3]