Roast Pork Tenderloin with Pomegranate Sauce - WFSB 3 Connecticut

Recipe

Roast Pork Tenderloin with Pomegranate Sauce

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ROCKY HILL, CT (WFSB) -

Chrissy Panciera from Weight Watchers shared some recipes that will help you stay this holiday season.

Roast Pork Tenderloin with Pomegranate Sauce

Prep 20 min/ Cook 25 min/ Serves 12

The tart-sweet pomegranate sauce adds rich fruity flavor to the roast pork.

What you'll need:

4 tsp olive oil

1 ½ tsp salt

1 tsp black pepper

½ tsp curry powder

3 lb. lean pork tenderloin

2 tbsp fat-free chicken broth

1 tbsp dry sherry

¼ c pomegranate molasses

1 tbsp Dijon mustard

1 ½ balsamic vinegar

1 (about 9 oz) medium pomegranate, seeded, or ¾ c seeds (from supermarket)

2 tbsp chopped fresh parsley

Instructions:

Place a 10-inch cast-iron skillet in oven; preheat to 450 degrees F.

Combine oil, salt, pepper, and curry powder in a small bowl. Dry pork with paper towels; rub curry mixture on pork. Transfer pork to hot skillet; roast about 10 minutes.

Carefully turn pork using a spatula and fork – bottom side will be seared and browned. Reduce oven temperature to 400 degrees F, continue roasting until pork reaches internal temp of at least 145 degrees F, 10-15 minutes. Transfer pork to a platter to rest; place skillet on cold stovetop burner.

Add broth and sherry to pan; stir to loosen drippings. Stir in molasses, mustard, and vinegar – residual heat from pan will warm them through.

5. Cut pork into ½ to ¾-inch slices. Stir any juices that accumulate on platter into sauce. Spoon sauce over pork; top with pomegranate seeds and garnish with parsley.

Per serving (3 0z. pork, 1 tbsp pomegranate seeds, and 2 tsp sauce): 179 cal, 4 g total fat, 1 g sat fat, 412 mg sod, 9 g total carb, 7 g sugar, 1g fib, 24 g prot. SmartPoints value: 3

Note: Thickness of the pork tenderloin(s) will affect cooking time. Use an instant-read thermometer inserted into center of tenderloin to check for doneness. If possible, bring pork to room temperature at least 20 minutes before roasting.

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