- 1 pound pork tenderloin
- 1-1 ½ cups of pomegranate juice
- 4-8 cloves of garlic
- 2 tablespoons of honey
- 1 tablespoon balsamic vinegar
- 3 sprigs rosemary
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Mix all ingredients in a small bowl.
Preheat oven to 375°F.
Clean pork tenderloin to remove fat and silver skin; rub with dry seasoning mix and set aside.
In small sauce pan, mix juice, garlic, honey, vinegar, and rosemary. Bring to boil. Reduce heat. Simmer approx. 30 minutes or until thickened (sauce should coat the back of spoon).
In hot skillet, sear the pork on all sides until golden crust develops. Remove from skillet to sheet pan. Roast in oven until internal temperature reaches 145°F (residual heat will continue the cooking process). Allow pork to rest approx. 5 minutes before slicing.
Top sliced pork with glaze and serve immediately.
Yields 4 (6 ounce) Fillets.
Serving Size: 1 (4-ounce) Fillet
- Calories: 142.9
- Total Fat: 2.35 grams
- Saturated Fat: 0.94 grams
- Trans Fat: 0.0 grams
- Cholesterol: 41.61 milligrams
- Sodium: 38.79 milligrams
- Carbohydrates: 13.07 grams
- Fiber: 0.13 grams
- Sugar: 11.46 grams
- Protein: 16.82 grams
This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.
UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions.