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Sweet & Spicy Pomegranate Pork Tenderloin
Prep Time 10 minutes
Cook Time 20-24 minutes
Servings
4 people
Ingredients
  • 1 tablespoon pomegranate molasses
  • 1/2 tablespoon Truvia Nectar
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon extra virgin olive oil
  • 1 1/4 pounds pork tenderloin trimmed
  • 1/4 teaspoon sea salt
  • freshly ground black pepper, to taste
  • 1/8 teaspoon garlic powder
  • Olive oil spray (propellant free)
Prep Time 10 minutes
Cook Time 20-24 minutes
Servings
4 people
Ingredients
  • 1 tablespoon pomegranate molasses
  • 1/2 tablespoon Truvia Nectar
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon extra virgin olive oil
  • 1 1/4 pounds pork tenderloin trimmed
  • 1/4 teaspoon sea salt
  • freshly ground black pepper, to taste
  • 1/8 teaspoon garlic powder
  • Olive oil spray (propellant free)
Instructions
  1. Preheat the oven to 350°F. Line a medium baking sheet with nonstick foil.
  2. Add the molasses, sweetener, and red pepper flakes to a small bowl. Using a small whisk, stir them together until mixed well. Set aside.
  3. Drizzle the olive oil evenly over the trimmed tenderloin. Using a pastry brush or your hands, rub it over the tenderloin to completely cover it. Then sprinkle the salt, pepper and garlic powder evenly over it. If the tenderloin tapers at one end, tuck that end under just enough that it becomes the thickness of the rest of the tenderloin (this helps with even cooking).
  4. Heat a large nonstick skillet to medium-high heat. When the pan is hot, remove it from the heat just long enough to mist it with spray. Add the tenderloin. Cook it until it is just browned all over, about 1 minute per face.
  5. Transfer the tenderloin to the prepared baking sheet. Using a small pastry brush, brush the pomegranate mixture on the top and sides of the tenderloin. Bake for 16–20 minutes or until the tenderloin is barely pink inside.
  6. Remove the baking sheet from the oven and tent the pork loosely with aluminum foil for 5–10 minutes. Transfer the tenderloin to a cutting board, reserving any leftover jus (pan juices). Slice the pork at a diagonal into thin slices. Transfer it to a serving platter or divide the slices among 4 plates. Drizzle the remaining jus evenly over the slices. Serve immediately.
Recipe Notes

160 calories, 3.5 g fat, 1 g saturated fat, 0 g trans fat, 75 mg cholesterol, 210 mg sodium,
460 mg potassium, 5 g carbohydrates, 0 g fiber, 4 g sugars, 24 g protein, 280 mg phosphorus

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