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pomegranate rosemary pork tenderloin
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Pomegranate Rosemary Pork Tenderloin

This Pomegranate Rosemary Pork Tenderloin is succulent, juicy, and flavorful with pretty red and green garnishes that are perfect for your holiday table!
Course Main Course
Cook Time 1 hour
Servings 4
Author Jessica

Ingredients

  • 1 - 1 1/2 lb. pork tenderloin
  • 1/3 cup pomegranate juice
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. extra virgin olive oil
  • 2 cloves garlic minced
  • 2 tsp. fresh rosemary
  • Salt and pepper to taste
  • 1 tbsp. olive oil

Instructions

  • In a small bowl, stir pomegranate juice, vinegar, oil, garlic, fresh rosemary, and salt and pepper.
  • Place the pork tenderloin in a freezer bag or container. Marinate pork for at least 30 minutes.
  • Add the olive oil to a skillet and heat over medium.
  • Sear the pork on all sides so it's nice and brown. Remove from heat.
  • Preheat oven to 400 degrees. Line a baking sheet with foil and place a wire rack on top.
  • Place pork onto rack and cook for 45 minutes to an hour, or until the pork is cooked through.
  • Allow the pork to rest about 5-10 minutes.
  • Slice pork and garnish with fresh rosemary sprigs and pomegranate seeds.