Seared Pork Tenderloin with Pomegranate Glaze
Searing pork tenderloin quickly yields juicy results. A fast pan sauce with of-the-season pomegranate juice adds a sweet-and-sour accent.
- Total Time:
- Servings: 4
Source: Everyday Food, December 2007
- 1 tablespoon olive oil
- 1 pork tenderloin (about 1 pound), excess fat and silver skin removed
- Coarse salt and ground pepper
- 1 cup pomegranate juice
- 1 tablespoon unsulfured molasses
- 1/4 cup dried currants
Preheat oven to 350 degrees. In a large ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; cook in skillet until browned on all sides, 6 to 8 minutes. Transfer skillet to oven, and roast until an instant-read thermometer inserted in the thickest part of tenderloin registers 150 degrees, 10 to 15 minutes. Transfer pork to a platter (reserve skillet), and tent with aluminum foil.
Carefully return skillet to stove. Add pomegranate juice, molasses, and currants to skillet, and bring to a boil over medium-high. Cook until sauce is thickened to a glaze, 5 to 6 minutes. (To test: Coat the back of a spoon with sauce, and run your finger through it to make a line; the glaze is ready when the line doesn't fill in.) To serve, thinly slice pork, and drizzle with glaze.