Mustard Pomegranate Pork Tenderloin
Healthy breakfast concept yogurt, fruits, fresh juice and coffee.
Recipe Summary Mustard Pomegranate Pork Tenderloin
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.Ingredients | Fresh Squeezed Pomegranate Juice Near Me¼ cup pomegranate juice¼ cup fresh orange juice1 ½ tablespoons Dijon mustard1 tablespoon honey1 teaspoon minced garlic1 teaspoon orange zest1 dash cayenne pepper1 (1 1/2 pound) pork tenderloin4 tablespoons pomegranate seedsDirectionsIn 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.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.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.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.Info | Fresh Squeezed Pomegranate Juice Near Meprep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Mustard Pomegranate Pork TenderloinMeat and Poultry Recipes, Pork, Pork Tenderloin Recipes,
