Pomegranate Roast Detail

Sweet & Spicy Pomegranate Pork Tenderloin with Truvía® Nectar 

Perk up pork tenderloin with spicy red pepper and sweet pomegranate with this reduced-sugar recipe from Chef Devin Alexander! This recipe contains 11% less calories and 36% less sugar* than the full-sugar version. Makes 4 sliced servings. 

  • Serving size: 1 slice; 125g
160 Calories

Ingredients

  • 1 tablespoon pomegranate molasses

  • ½ tablespoon Truvía® Nectar

  • ½ teaspoon dried red pepper flakes

  • 1 teaspoon extra virgin olive oil

  • 1-1/4 pound pork tenderloin, trimmed (1 pound after being trimmed)

  • 18 tsp salt 

  • 18 tsp pepper 

  • 18 tsp garlic powder

Directions

  1. Pre-heat an oven to 350 F. 

  2. Add the pomegranate molasses, Truvía® Nectar, and red pepper flakes to a small bowl.

  3. Using a small whisk, whisk them together until mixed well. Set aside.

  4. Drizzle the olive oil evenly over the trimmed tenderloin. 

  5. Using your hands, rub it in until it’s completely covered. 

  6. Then sprinkle the salt, black pepper and garlic evenly over it. 

  7. If the tenderloin tapers at one end, tuck that end under just enough that it becomes the thickness of the rest of the tenderloin (helps with even cooking).  

  8. Heat a large non-stick skillet to medium-high heat. 

  9. When the pan is hot, add the tenderloin.  

  10. Cook it until just browned all over, about 1 minute per face. 

  11. Transfer the tenderloin a small baking sheet.

  12. Using a pastry brush, brush the pomegranate mixture on the top and the sides of the tenderloin.  Bake it for 16 – 19 minutes or until it’s just barely pink inside (160 degrees). 

  13. Remove the baking sheet from the oven and tent the pork loosely with aluminum foil for 5-10 minutes. Transfer the tenderloin to a cutting board, reserving any leftover jus (pan juices). 

  14. Slice the pork at a diagonal into thin slices. Transfer it to a serving platter or divide the slices among 4 serving plates.  

  15. Drizzle the remaining jus even over the slices. 

  16. Serve immediately, refrigerate any leftovers

*Each serving has 160 calories and 7 grams of sugar per serving, compared to the full-sugar version that has 180 calories and 11 grams of sugar per serving.

Nutrition Per Serving

Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 75mg
Sodium 100mg
Total Carbohydrate 7g
Dietary Fiber 0g
Sugars 7g
Protein 24g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 6% DV
Iron 10% DV

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