Honey Glazed Bacon Wrapped Pork Tenderloin
Kosher salt and ground black pepper
(recommend using regular, NOT thick sliced)
1/4 to 1/2
Preheat oven to 350 degrees. Set aside 2 tablespoons of pomegranate juice.
In a small pot, combine remaining pomegranate juice and honey.
Bring mixture to a boil over medium-high heat, stirring often.
Reduce heat to medium and continue to cook; stirring occasionally, until the mixture is reduced by half (approx. 7–10 minutes).
Remove from heat and allow glaze to cool and thicken while you prepare the remaining ingredients.
Generously sprinkle the pork tenderloin with salt and pepper.
In a large ovenproof skillet, heat oil over medium heat. Place pork in skillet and brown on all sides.
Place pork on a cutting board. Use remaining 2 tablespoons pomegranate juice to deglaze the pan, scraping any brown bits on the bottom; remove pan from heat.
Wrap bacon slices around pork, overlapping them so ends stay secure.
Place pork tenderloin back in skillet. Pour glaze over pork, brush to make sure it’s thoroughly covered.
Place pork in oven and roast uncovered, scooping up and brushing pork with juices from the pan every 10 minutes.
Roast for 25–30 minutes, or until a thermometer reads 145 degrees.
Remove pork from oven and glaze again. Allow to rest for 5 minutes and glaze a final time.
Sprinkle with pomegranate seeds and serve.