Pork Tenderloin with Pomegranate Sauce
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
1 hr
-
Total Time
1 hr 35 mins
-
Servings
4
-
Calories
446 kcal
-
Course
Main Course
-
Cuisine
Italian
Pork Tenderloin with Pomegranate Sauce
Report
Pork Tenderloin with Pomegranate Sauce is a delicious and elegant dish that’s perfect for a special dinner but simple enough for any occasion.The combination of juicy pork tenderloin with the sweet-tart flavor of pomegranate creates a unique balance that’s both savory and refreshing.This recipe is inspired by Italian flavors and cooking techniques, using fresh ingredients to enhance the taste of the pork naturally.
Share:
Ingredients
- 600 g pork tenderloin - ~1.3 lb pork tenderloin
- 2 pomegranates - 1 ½ for juice + ½ for kernels
- 2 cloves garlic
- 2 prigs rosemary - + more for decoration
- 40 g flour - ~ ⅓ cup
- 50 g olive oil - ~ 4 tablespoons, extra virgin
- salt - to taste
- black pepper - to taste
Instructions
- First slice the pomegranate horizontally and squeeze the juice from one and a half pomegranates. Set the juice aside in a small bowl. Take the remaining half pomegranate and remove the kernels, which will be used as a garnish at the end.
- Now, prepare the pork tenderloin for marinating. Place the pork in a large bowl. Add 2 tablespoons of extra virgin olive oil, fresh rosemary sprigs, and peeled garlic cloves. Pour in the pomegranate juice you just prepared. Cover the bowl with a lid or plastic wrap and let the pork marinate for about an hour. This step is essential to let the flavors infuse the meat.
- After the pork has marinated for an hour, remove it from the marinade. Use paper towels to pat the pork dry if needed. Drying the surface will help the flour stick better in the next step.
- Lightly coat the pork tenderloin with flour, ensuring all sides are well covered. This flour layer will help create a light crust when browning the meat.
- In a large pan, heat the remaining olive oil over medium heat. Once hot, carefully add the floured pork tenderloin to the pan. Sear it on all sides until golden brown, which will help seal in the juices and keep the meat tender as it cooks.
- After browning the pork on all sides, pour the leftover marinade into the pan, including the garlic and rosemary from the bowl. Reduce the heat to low, then season the pork with salt and ground black pepper to taste. Cover the pan with a lid and let the pork cook gently for about 20 minutes, allowing it to absorb the marinade flavors fully.
- Once the pork is cooked through, turn off the heat. Carefully remove the pork from the pan and place it on a cutting board. Using a sharp knife, slice the pork tenderloin into pieces and arrange them on a serving plate.
- Remove the rosemary sprigs and garlic cloves from the pan. Pour the pomegranate sauce over the sliced pork, coating each piece with the rich, flavorful sauce. Finish with the pomegranate kernels and a few fresh rosemary sprigs as a garnish.
Nutrition Information
Show Details
Serving
100g
Calories
446kcal
(22%)
Carbohydrates
35g
(12%)
Protein
34g
(68%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
98mg
(33%)
Sodium
83mg
(3%)
Potassium
940mg
(27%)
Fiber
6g
(24%)
Sugar
19g
(38%)
Vitamin A
5IU
(0%)
Vitamin C
15mg
(17%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 446kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 83mg | 3% |
| Potassium | 940mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 15mg | 17% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
