Foodie Friday: Pork Tenderloin With POM Glaze

The folks over at POM Wonderful graciously sent me a box of their 100% pomegranate juice a few weeks back. It was very kind of them. The only problem is that I don’t drink much juice and neither does my family. So, instead of drinking the juice, I decided to try out POM Wonderful in a recipe. I had been looking to change up my usual way of preparing pork tenderloin and thought that a nice pomegranate marinade or glaze would make a great meal. Since I was too lazy to try to create my own recipe, I checked online and found this pork tenderloin with pomegranate glaze recipe on www.myrecipes.com. I made a few slight changes and went from there. The meal was a huge hit with my family and we all thought the POM glaze was fantastic.

Check it out:

Pork Tenderloin with Pom Glaze

2 cups of POM Wonderful 100% pomegranate juice
1/4 cup of organic brown sugar
3 lbs of pork tenderloin, trimmed (I prefer organic)
1/2 teaspoon kosher sea salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Preheat oven to 450.

Combine juice and sugar in a medium sauce pan over medium heat and bring to a boil. Cook until reduced to 1/2 cup. Pour half of the glaze into a small bowl and set aside. This portion will be used on the cooked pork, so make sure to keep it away from the raw pork!

Sprinkle pork with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray and place in pan. For an easier clean up, line the pan first with tin foil. Brush the pork with half of the glaze. Also make sure to remove the extra glaze that dripped down into the pan before putting it into the oven (see pic below – don’t do that!) Otherwise, the extra glaze will burn and the entire kitchen will fill with smoke. I know this too well. Trust.

Bake at 450 for about 15 minutes or until the thermometer registers 145. I suggest using a digital thermometer.  Baste pork with remaining glaze in saucepan.  Cook an additional 5 minutes of until the thermometer registers 150.

Remove the pork from the oven and baste with the glaze you set aside earlier (the portion of glaze that did not touch the raw pork — this is important to avoid contamination!). Let the pork stand for 10 minutes. Cut the pork across the grain into thin slices and serve with the glaze mixture.

I served my pork with sauteed organic Haricot vert with lemon juice and almond slivers. It complemented the sweetness of the pork beautifully.

Yield: 6 servings (serving size: 3 ounces pork and 2 teaspoons glaze mixture)

Bon Appétit!