Spiced Pork Tenderloin with Pomegranate Glaze - Clean Eating Magazine

Spiced Pork Tenderloin with Pomegranate Glaze

Food Network mainstay Kelsey Nixon is known for making professional-looking dishes that are surprisingly easy, and this impressive pork tenderloin is no exception!
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Spiced Pork Tenderloin recipe

Spiced Pork Tenderloin recipe

Nutritional Bonus: Iron-rich pork tenderloin is also an excellent source of essential B-vitamins, including thiamin, riboflavin and niacin. In fact, along with 40% of your day's iron requirement, you'll also meet nearly 100% of your daily need for all three vitamins in merely one 5-oz serving of this spiced sweet dish.

  • 6Servings

Ingredients

  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp sea salt, plus additional to taste
  • 2 pork tenderloins (each 3/4 to 1 lb)
  • 2 tbsp olive oil
  • 1 cup 100% pomegranate juice
  • 3/4 tsp arrowroot
  • 2 tsp balsamic vinegar
  • Pomegranate seeds, for garnish, optional

Preparation

  1. Preheat oven to 350°F.
  2. In a shallow bowl, stir together coriander, cinnamon, cumin, paprika and 1/2 tsp salt. Pat tenderloins dry and season with spice mixture until evenly distributed.
  3. In a large heavy-bottomed skillet heat oil over medium-high until hot but not smoking. Reduce heat and sear pork until meat is browned on all sides. Using tongs, transfer pork to a baking dish and place in oven to cook for about 20 minutes or until a thermometer inserted diagonally into the center of each tenderloin registers 145°F. Remove from oven and transfer pork to a cutting board, tent with aluminum foil and let rest for 10 minutes.
  4. Meanwhile, pour off and discard any fat from skillet. Add pomegranate juice to skillet and boil over medium-high heat for 2 to 3 minutes or until juice is reduced to about 2/3 cup. In a small bowl, whisk together arrowroot and 1 tbsp reduced pomegranate juice. Whisk mixture back into skillet, then boil sauce until thickened slightly, about 1 to 2 minutes. Remove from heat and add vinegar. Season with salt.
  5. Slice pork on the diagonal and drizzle with pomegranate glaze. Garnish with pomegranate seeds, if desired.

Nutrition Information

  • Serving Size: 5 oz
  • Calories: 224
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 92 mg
  • Fat Content: 7 g
  • Fiber Content: 0.5 g
  • Protein Content: 30 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 241 mg
  • Sugar Content: 6 g
  • Polyunsaturated Fat Content: 1 g