Pork Tenderloin with Balsamic-Pomegranate Reduction

Of all the tricky, challenging dishes I have cooked in the past, Pork Tenderloin has to be one of my greatest nemesis’! I have tried several different recipes in the past (including stuffed tenderloin, brines, and roasting) but I always mess it up by undercooking it, and then when I try to save it, the tenderloin gets all dry and tough. Then today I cooked the most PERFECT, moist, juicy tenderloin that I almost couldn’t believe it came from my kitchen! What’s even weirder is that it didn’t require brining or stuffing or anything complicated… just simply seasoning, browning and finishing off in the oven. The balsamic pomegranate sauce was also the perfect accompaniment! Its sweetness balanced out the saltiness of the pork so well, and it looked so beautiful and gourmet, even though it was completely effortless to make. I served the pork and the sauce with garlic mashed potatoes and candied carrots, and the meal was so delicious, that I actually caught myself “mmmm-ing” my way through it at the dinner table! It was just THAT good!! Probably one of my new favorite dishes–so here it is: {adapted loosely from WBNG}

Ingredients:
1 tsp olive oil
1 Tbsp butter
1 pork tenderloin (about 1 1/2 Lbs)
Kosher Salt
Pepper
1 cup POM (pomegranate juice)
1/4 cup balsamic vinegar
1/3 cup brown sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 cup arils (pomegranate seeds)

Directions:
Preheat oven to 350 degrees F. Season the pork tenderloin generously on all sides with kosher salt and pepperĀ Melt the butter in the oil in a skillet over medium-high heat. Place the pork in the skillet and brown on all sides.Transfer the skillet to the oven and bake for 25 to 30 minutes, or until internal temperature reaches 160 degrees F. Let rest for 5 minutes under a tin foil tent. Meanwhile, make the reduction: combine pomegranate juice, balsamic vinegar, brown sugar, onion powder, garlic powder, and pomegranate arils. Cook over medium heat for 15 to 20 minutes, or until sauce starts to thicken slightly.Slice the pork tenderloin at a slight angle. Serve on a bed of garlic mashed potatoes, and cover with the pomegranate sauce.

I added a few fresh arils to make the colors pop a little more. It’s such a pretty dish, but it tastes even better than it looks!

It’s funny that until tonight I HATED cooking pork tenderloin and thought it was bland and dry and complicated… and now I think it’s one of the greatest cuts ever! I can’t wait to try more recipes with it this fall!

Until then, you have GOT to try this!

<3 Sarah