Daylight savings has come, Easter is right around the corner, spring is here! I decided to ring in the season with some spring cooking this week using some fruity tastes. I found this recipe on pinterest and modified it a bit to try to make it a little lighter, like cutting back on the brown sugar and molasses used in the sauce. My brother, Michael, decided to join Mr. Max and I for dinner so with the need to feed two growing men and a lady, while providing some lunchable leftovers, I made two pork tenderloins tonight which would feed 6. If you need to downsize and eliminate one, I would still encourage you use the same measurements for the sauce. Though it will make more than you need, the recipe said it keeps for up to three weeks in the fridge and it would go great on fish or chicken too!
Click here for the nutritional facts for this recipe. Serving size is 3 slices of pork and 2 tbsp. of pomegranate-chipotle glaze.
- 3 cloves garlic, minced
- 2 tsp. Adobo sauce from Chipotle Peppers in Adobo (If you are brave, mince one pepper and include it in the sauce - alas, I was not as brave)
- 2 tbsp. tomato paste
- 1 tbsp. molasses
- 1 tbsp. brown sugar
- 1/2 tsp. dried mustard
- 1 cup pomegranate juice
- 1 tbsp. lemon juice
- 1 or 2 pork tenderloins
- 2 tbsp. olive oil
Pour into a sauce pan and simmer over medium heat until sauce reduces and thickens. Remove from heat and stir in the lemon juice.
In a large skillet, pour the olive oil and heat on medium-high heat. Sear the tenderloin(s) on all four sides for about 1 minute each until slightly browned.
Place the tenderloin(s) on a greased, foiled baking sheet. Brush with the glaze and place in the oven for 10 minutes.
Remove, flip the tenderloin and brush with glaze again. Roast for another 8-10 minutes.
Test the meat using the rule of thumb and wait about 3-5 minutes before you slice into it. This allows the natural juices created from the heat to permeate and settle into the meat, keeping it tender throughout, rather than escaping and drying out when cut into. Now, slice...
Top with remaining glaze and serve it up!
Served with cauliflower mashed potatoes and sauteed vegetables