////Pomegranate- Rosemary Pork Tenderloin
Pomegranate- Rosemary Pork Tenderloin 2017-01-28T09:36:21-05:00

Pomegranate-Rosemary Pork Tenderloin

Rosemary Pork Tenderloin


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 oz) Fillets.


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. Learn more about our services.


  • 1 lb pork tenderloin
  • Dry Rub (see below)
  • 1-1 ½ cups of pomegranate juice
  • 4-8 cloves of garlic
  • 2 tbsp of honey
  • 1 tbsp balsamic vinegar
  • 3 sprigs rosemary

Dry Rub
½ tsp ground allspice
½ tsp ground coriander

½ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground black pepper
½ tsp ground nutmeg
½ tsp salt

Mix all ingredients in a small bowl.


Nutrition Facts

  • Serving Size 1 (4 oz) Fillet
  • Calories 142.9
  • Total Fat (g) 2.35
    • Saturated Fat (g) 0.94
    • Trans Fat (g) 0.0
  • Cholesterol (mg) 41.61
  • Sodium (mg) 38.79
  • Carbohydrates (g) 13.07
    • Fiber (g) 0.13
    • Sugar (g) 11.46
  • Protein (g) 16.82