This flavorful pomegranate and rosemary roasted pork tenderloin combines savory herbs with the sweet-tart taste of pomegranate for a delicious and elegant main dish. Perfect for a special occasion or a cozy dinner at home!
Ingredients
- 1.5 pounds pork tenderloin
- 1 cup pomegranate juice
- 1/4 cup pomegranate molasses
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- pomegranate seeds (for garnish)
- Fresh rosemary sprigs (for garnish, optional)
Instructions
1. Preheat your oven to 400 degrees Fahrenheit.
2. In a bowl, whisk together the pomegranate juice, pomegranate molasses, chopped rosemary, minced garlic, olive oil, salt, and pepper.
3. Place the pork tenderloin in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, or up to overnight for more flavor.
4. Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade for basting.
5. Roast the pork in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145 degrees Fahrenheit. Baste the pork with the reserved marinade halfway through cooking.
6. Once done, remove the pork from the oven and let it rest for about 5-10 minutes before slicing.
7. Serve the sliced pork tenderloin garnished with pomegranate seeds and fresh rosemary sprigs, if desired. Enjoy your delicious pomegranate and rosemary roasted pork tenderloin!
Aprile's Kitchen 