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.
ingredients
Pomegranate Molasses Glaze
Pork Tenderloin
Sauce
directions
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.
Preheat oven to 400 degrees F.
If the silver skin on the pork tenderloin has not been removed, remove with a sharp boning knife.
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.
Heat olive oil in a large frying pan on medium heat.
Season the pork with salt and pepper.
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.
Remove the pork from the oven and put it on a platter to rest.
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.
Whisk in the reserved 2 tbsp. Pomegranate Molasses Glaze and butter.
Add 1 tbsp. pomegranate molasses.
Slice the pork tenderloins into 1/2-inch rounds and serve with the sauce on top.