Mustard Pomegranate Pork Tenderloin Recipe

Ingredients
<br>- ¼ cup pomegranate juice
<br>- ¼ cup fresh orange juice
<br>- 1 ½ tablespoons Dijon mustard
<br>- 1 tablespoon honey
<br>- 1 teaspoon minced garlic
<br>- 1 teaspoon orange zest
<br>- 1 dash cayenne pepper
<br>- 1 (1 1/2 pound) pork tenderloin
<br>- 4 tablespoons pomegranate seeds
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
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Ingredients
- ¼ cup pomegranate juice
- ¼ cup fresh orange juice
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon orange zest
- 1 dash cayenne pepper
- 1 (1 1/2 pound) pork tenderloin
- 4 tablespoons pomegranate seeds

Directions
step 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.
step 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.
step 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.
step 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.

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