Pork Tenderloin with Pomegranate, Cherry and Rosemary Sauce Recipe

  • 1 pork tenderloin (1 1/2 pound )
  • Salt and black pepper, to taste
  • 1/2 cup pomegranate juice
  • 1/4 cup dried cherries
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dry red wine
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 1/2 tablespoons chopped fresh rosemary
Trim silverskin and excess fat from pork and place in a greased, shallow one-quart baking dish; sprinkle generously with salt and pepper. Combine pomegranate juice, cherries, vinegar, wine, garlic, shallot and rosemary in a small bowl and pour over pork. Cover and refrigerate 2 to 24 hours, turning pork occasionally. Remove from refrigerator 30 minutes before roasting.

Preheat oven to 375°.

Roast pork, uncovered, for 25-35 minutes, basting occasionally, until internal temperature of pork reaches 155°. Remove from oven, transfer pork to a cutting board, cover with foil and allow to rest 5-10 minutes before slicing. Slice pork into 1/2-inch slices and drizzle with pan juices.

Serves 4.

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