Pork Tenderloin with Pomegranate Molasses

Pork Tenderloin with Pomegranate Molasses
4 servings

Pomegranate molasses is a thick syrup made by cooking down pomegranate juice. It’s a Middle Eastern ingredient that can be purchased at Middle Eastern grocery stores and upscale markets. You can also use a combination of lemon juice and honey instead of the pomegranate molasses – it will give it that sweet and sour tang.



Pomegranate Molasses Glaze

cloves of garlic
zest of ½ orange
zest of ½ lemon
Tbsp pomegranate molasses
tsp pink peppercorns, crushed
tsp black peppercorns, crushed
green onion, minced
tsp salt

Pork Tenderloin

2 1
lb(s) pork, tenderloin
Tbsp olive oil
coarse salt, and freshly cracked black pepper


cup orange, juice
cup chicken broth
Tbsp butter
Tbsp pomegranate molasses


Step 1

Put the garlic, zest, 2 tbsp. pomegranate molasses, peppercorns, green onions and 1 tsp. salt in a food processor. Pulse a few times just to blend ingredients together.

Step 2

Preheat oven to 400 degrees F.

Step 3

If the silver skin on the pork tenderloin has not been removed, remove with a sharp boning knife.

Step 4

Put the pork in a large bowl and pour the Pomegranate Molasses Glaze over the top, reserving about 2 tbsp. of the mixture to use in the sauce.

Step 5

Heat olive oil in a large frying pan on medium heat.

Step 6

Season the pork with salt and pepper.

Step 7

Sear the pork on all sides until brown and put it in the oven for 6 to 7 minutes. Pork should be just cooked through, but still a little pink inside or cook until pork reads 160 degrees F. on a meat thermometer.

Step 8

Remove the pork from the oven and put it on a platter to rest.

Step 9

Deglaze the pork pan with the orange juice. Bring it to a boil and reduce it by half. Add the chicken broth and reduce it by half.

Step 10

Whisk in the reserved 2 tbsp. Pomegranate Molasses Glaze and butter.

Step 11

Add 1 tbsp. pomegranate molasses.

Step 12

Slice the pork tenderloins into 1/2-inch rounds and serve with the sauce on top.

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