You know what should be under everyone’s tree this year…..this pork tenderloin with pomegranate sauce. Okay, okay, that may be a little weird; “here’s a big piece of meat mom! Merry Christmas!” So perhaps you should just make it for Christmas dinner. You probably even have most of what this recipe calls for already at your house. If you don’t have any pork (or maybe you don’t eat pork) this is great on chicken, steak, and basically any type of fish out there!
I like using the pork rounds from Costco. I forget the exact name, but it’s next to the pork chops. They come in a big pack of 4, but like I said earlier feel free to use any meat you’d like. The pomegranate in this really compliments the pork. Pork and pomegranate sitting in a tree, K-I-S-S……(somebody stop me). If you don’t have time to make it for Christmas Eve, or Christmas, there is always New Years Eve!! #holla
- 2-4 lbs pork tenderloin
- 1/2 cup pomegranate juice
- 1 tbs dijon mustard
- 1 pomegranate, seeded
- 1/4 cup balsamic vinegar
- fresh parsley for garnish
- Preheat oven to 450 F.
- While oven is getting hot, take your pork and place it in a seasoned cast iron skillet. (If you don't have cast iron a baking dish works fine)
- Season pork with salt and pepper and drizzle some balsamic vinegar over it.
- Once oven reaches 450 F, turn it down to 325 F and stick the skillet into the oven.
- Let cook for 1 hr 20 minutes.
- Remove skillet from the oven and place your pork onto a cutting board. Let pork rest for 10 min covered loosely with a piece of foil.
- Turn your stove on to medium and put the pomegranate juice, balsamic vinegar, and dijon mustard. Stir around making sure you really incorporate all the juices that the pork left.
- Let simmer until the sauce thickens up.
- Turn stove off and place pork back into the skillet. Drizzle the sauce all over the pork and garnish with a bunch of pomegranate seeds and fresh parsley
The sauce is super good on roasted brussels sprouts also! Honestly, I’d drizzle that sauce all over
my body my whole meal!!