Preheat the oven to 350°F. Line a medium baking sheet with
Add the molasses, sweetener, and red pepper flakes to a small
bowl. Using a small whisk, stir them together until mixed well.
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).
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.
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.
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.
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