Name: Pork Tenderloin with Pomegranate Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 95 min
Ingredients: 600 g pork tenderloin (- ~1.3 lb pork tenderloin); 2 pomegranates (- 1 ½ for juice + ½ for kernels); 2 cloves garlic; 2 sprigs rosemary (- + more for decoration); 40 g flour (- ~ ⅓ cup ); 50 g olive oil (- ~ 4 tablespoons, extra virgin ); salt (- to taste); black pepper (- to taste)

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Pork Tenderloin with Pomegranate Sauce is a delicious and elegant dish that’s perfect for a special dinner but simple enough for any occasion.

The combination of juicy pork tenderloin with the sweet-tart flavor of pomegranate creates a unique balance that’s both savory and refreshing.

This recipe is inspired by Italian flavors and cooking techniques, using fresh ingredients to enhance the taste of the pork naturally.

The preparation is straightforward. First, the pork is marinated in fresh pomegranate juice with a hint of rosemary and garlic, which helps infuse the meat with rich, aromatic flavors.

Then, the pork is lightly coated in flour and simmered in the marinade, which develops into a light sauce that’s both flavorful and visually appealing.

The dish is finished with a generous drizzle of pomegranate sauce and a sprinkle of fresh pomegranate kernels for a burst of freshness and color.

Serve it alongside your favorite side dishes for a complete meal that’s easy to love and sure to be a hit at the table.

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Ingredients
Kitchen Tools and Equipment
Instructions
Storage
Tips
Variations
Recipe Card

Ingredients

Prep Time: 10 Min | Marinating Time: 1 Hour | Cook Time: 25 Min | Servings: 4

600 g (~1.3 lb) pork tenderloin
2 pomegranates (1 ½ for juice + ½ for kernels)
2 cloves of garlic
2 sprigs of rosemary + more for decoration
40 g (~ ⅓ cup) flour
50 g (~ 4 tablespoons) extra virgin olive oil
Salt, to taste
Ground black pepper, to taste

Kitchen Tools and Equipment

Citrus Juicer: Essential for squeezing pomegranate juice quickly and efficiently without seeds or pulp. This tool helps extract the maximum amount of juice for marinating and saucing.
Sharp carving knife or electric knife: Necessary for cutting the pork tenderloin into slices and easily removing the pomegranate kernels. A good knife ensures clean cuts and precise slicing, enhancing presentation.
Large bowl with lid: Ideal for marinating the pork. A large bowl allows the meat to be fully coated in the marinade, helping the flavors penetrate more deeply.
Heavy-Bottomed Pan or Skillet: Perfect for browning the pork evenly and cooking it through. A heavy pan distributes heat well, which is important for achieving a golden crust and sealing in the juices.

Instructions

Step 1) - To start the Pork Tenderloin with Pomegranate Sauce, first make the pomegranate juice. Slice the pomegranate horizontally and squeeze the juice from one and a half pomegranates. Set the juice aside in a small bowl. Take the remaining half pomegranate and remove the kernels, which will be used as a garnish at the end.

The Marinating

Step 2) - Now, prepare the pork tenderloin for marinating. Place the pork in a large bowl. Add 2 tablespoons of extra virgin olive oil, fresh rosemary sprigs, and peeled garlic cloves. Pour in the pomegranate juice you just prepared. Cover the bowl with a lid or plastic wrap and let the pork marinate for about an hour. This step is essential to let the flavors infuse the meat.

Step 3) - After the pork has marinated for an hour, remove it from the marinade. Use paper towels to pat the pork dry if needed. Drying the surface will help the flour stick better in the next step.

Step 4) - Lightly coat the pork tenderloin with flour, ensuring all sides are well covered. This flour layer will help create a light crust when browning the meat.

The Cooking

Step 5) - In a large pan, heat the remaining olive oil over medium heat. Once hot, carefully add the floured pork tenderloin to the pan. Sear it on all sides until golden brown, which will help seal in the juices and keep the meat tender as it cooks.

Step 6) - After browning the pork on all sides, pour the leftover marinade into the pan, including the garlic and rosemary from the bowl. Reduce the heat to low, then season the pork with salt and ground black pepper to taste. Cover the pan with a lid and let the pork cook gently for about 20 minutes, allowing it to absorb the marinade flavors fully.

Step 7) - Once the pork is cooked through, turn off the heat. Carefully remove the pork from the pan and place it on a cutting board.

Using a sharp knife, slice the pork tenderloin into pieces and arrange them on a serving plate.

Remove the rosemary sprigs and garlic cloves from the pan. Pour the pomegranate sauce over the sliced pork, coating each piece with the rich, flavorful sauce. Finish with the pomegranate kernels and a few fresh rosemary sprigs as a garnish.

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Storage

To store any leftovers of this Pork Tenderloin with Pomegranate Sauce, place the sliced pork in an airtight container and pour any remaining sauce over it to keep the meat moist.

Refrigerate within two hours of cooking and consume within 2-3 days. Reheat gently in a pan over low heat or in the microwave to avoid drying out the pork.

This dish is best enjoyed fresh, but proper storage helps retain its flavor and tenderness for a few extra days.

Tips

Choosing the Right Pomegranate for Your Recipe

For this recipe, fresh pomegranates are ideal because they provide a rich, natural flavor and vibrant color.

Using whole pomegranates allows you to extract both the juice and the seeds, giving you everything needed for the marinade, sauce, and garnish.

Fresh pomegranate juice adds a bright, slightly tart taste that complements the pork, while the seeds add a delightful crunch and make the dish visually appealing.

However, if fresh pomegranates aren’t available, you can easily substitute with store-bought pomegranate juice for marinating and sauce, as well as pre-shelled pomegranate seeds for garnish. These alternatives can save time and still provide great flavor and color to the dish.

Variations

Baked Pork Tenderloin with Pomegranate

Try baking the pork tenderloin instead of pan-searing it. Marinate as usual, then bake in a covered dish at 375°F (190°C) for 25-30 minutes, removing the cover in the last few minutes to brown. This method creates a tender, juicy roast with minimal stovetop time.

Turkey Breast Roast with Pomegranate

Swap out the pork tenderloin for a whole turkey breast to create a delicious turkey roast with pomegranate. Marinate the turkey breast as usual, then sear it in a large pan over medium heat with olive oil until golden on all sides.

Add the marinade and let it simmer on low heat, covered, for about 45 minutes to an hour. This method keeps the turkey juicy and infuses it with the sweet-tart pomegranate flavor, perfect for a festive and flavorful meal.

Recipe Card

STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!