Pork Tenderloin with Balsamic-Pomegranate Sauce
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 175.2
- Total Fat: 3.0 g
- Cholesterol: 70.0 mg
- Sodium: 100.7 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.1 g
- Protein: 24.1 g
IntroductionYou'll love the tangy-sweet sauce paired with smoky pork tenderloin! Serve with roasted squash and garnish with pom arils. You'll love the tangy-sweet sauce paired with smoky pork tenderloin! Serve with roasted squash and garnish with pom arils.
1 pound pork tenderloin, trimmed of fat
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 cup balsamic vinegar
1/4 cup pomegranate juice
1 teaspoon Dijon mustard
2 tablespoons apricot jam
If your pork tenderloin still has the strip of silver skin attached, run a small knife just under it to remove it, then discard. That's called elastin, and it won't break down as it cooks.
Serve this hearty yet light meal with roasted sweet potatoes.
Preheat an oven-safe skillet over medium-high. Once hot, pull off the burner and coat with nonstick spray. Return to heat and add the pork. Sear the pork on all sides, cooking about one minute per side. Transfer the pan to the oven and cook for 20 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
While the pork is cooking, prepare the sauce. Bring the vinegar to a boil in a small saucepan and cook over high heat until it reduces by half, about three minutes. Add the remaining ingredients and stir to combine. Reduce heat to medium-low and simmer for five minutes. Remove pork from oven and let it rest for a few minutes before carving to allow the juices to redistribute. Cut the pork into 1/2 inch slices.
Serve 4 ounces pork with 1 tablespoon sauce.