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Ingredients
- 1 cup pomegranate juice divided
- 1/4 cup honey
- 1-1/2 lb pork tenderloin
- Kosher salt and ground black pepper
- 2 Tbsp olive oil
- 8 slices bacon (recommend using regular, NOT thick sliced)
- 1/4 to 1/2 cup pomegranate seeds
Ingredients
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Instructions
- 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.
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