Indulge your taste buds with a culinary masterpiece that combines the succulent tenderness of pork with the vibrant sweetness of pomegranate! This Pork Tenderloin with Pomegranate Pan Sauce is not just a meal; it's an experience that will leave your guests raving long after the last bite. Perfect for weeknight dinners or special occasions, this dish is easy to prepare and packed with flavor. With just 35 minutes from start to finish, you can impress your family and friends with a gourmet dish that looks and tastes like it came straight from a five-star restaurant. Ready to elevate your dinner game? Let’s dive into this delightful recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- 1/2 cup pomegranate juice
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Pat the pork tenderloin dry with paper towels to remove excess moisture. This helps achieve a better sear and creates a nice crust.
- Season the tenderloin generously on all sides with salt and freshly ground black pepper, ensuring even coverage.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil is shimmering and just about to smoke.
- Carefully place the seasoned pork tenderloin in the hot skillet. Sear for 2-3 minutes on each side, rotating to create a golden-brown crust all around.
- Reduce heat to medium and continue cooking the tenderloin, turning occasionally, until internal temperature reaches 145°F (about 10-12 minutes).
- Remove pork from skillet and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 5-7 minutes to allow juices to redistribute.
- In the same skillet, add pomegranate juice, honey, and balsamic vinegar. Scrape up any browned bits from the pan to incorporate flavor.
- Simmer the sauce over medium heat, stirring occasionally, until it reduces and thickens slightly (about 3-4 minutes).
- Slice the rested pork tenderloin into medallions and arrange on a serving platter.
- Drizzle the reduced pomegranate pan sauce over the sliced pork just before serving.
- Garnish with fresh pomegranate seeds or chopped herbs like parsley or thyme for added color and freshness.
Tips
- Bring to Room Temperature: Allow the pork tenderloin to sit at room temperature for about 30 minutes before cooking. This ensures even cooking and a juicy result.
- Pat Dry for a Perfect Sear: Make sure to pat the pork dry with paper towels before seasoning. This step is crucial for achieving that golden-brown crust.
- Season Generously: Don’t skimp on the salt and pepper! A generous seasoning on all sides enhances the flavor of the pork.
- Use a Hot Skillet: Preheat your cast-iron skillet or heavy-bottomed pan until the oil is shimmering. This high heat is essential for a good sear.
- Monitor Internal Temperature: Use a meat thermometer to check for doneness. The pork should reach an internal temperature of 145°F for perfect juiciness.
- Rest the Meat: After cooking, let the pork rest for 5-7 minutes. This allows the juices to redistribute, ensuring every slice is tender and flavorful.
- Make the Most of Your Sauce: Don’t forget to scrape up the browned bits from the skillet when making your pan sauce. They add incredible depth of flavor!
- Garnish for Presentation: For a beautiful finish, garnish your dish with fresh pomegranate seeds or chopped herbs. This not only enhances the visual appeal but also adds a pop of freshness.
Nutrition Facts
Calories: 448kcal
Carbohydrates: 38g
Protein: 26g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 80mg
