Fiery Pomegranate Pork Loin
Attention, all you romantics out there—Valentine’s Day is right around the corner, and we’ve got just the recipe to spice things up.
Indulge in a homemade dinner for two with our Fiery Pomegranate Pork Loin. Juicy tenderloin gets marinated in a sweet and spicy rub overnight, resulting in an ever-so-zesty entrée for your romantic evening. We recommend serving this with something equally romantic, perhaps roasted beets and poached shrimp. And for dessert…why, strawberries, of course.
1 cup pomegranate juice
2 tablespoons orange juice
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons Olio Diavolo Olive Oil
2 tablespoons minced fresh ginger
1 tablespoon honey
1 (1 to 1 ½-pound) boneless pork tenderloin
Sea salt and black pepper, to taste
- Heat pomegranate juice in a small saucepan over high; bring to a boil. Reduce to a simmer and cook until juice becomes syrupy and reduces to about ¼ cup, about 10 minutes. Remove from heat; set aside.
- Combine reduced pomegranate syrup, orange juice, mustard, soy sauce, oil, and ginger in a medium bowl; whisk well. Add pork and turn to coat well. Cover and refrigerate 4 to 12 hours, turning occasionally.
- Preheat oven to 400°F. Remove pork from marinade; place in shallow roasting pan and let come to room temperature 15 minutes.
- Transfer remaining marinade to small bowl; add honey to make glaze and whisk well. Season pork on all sides with salt and pepper; brush liberally with glaze.
- Roast 45 minutes, until inside temperature reaches 160°F, brushing with glaze every 10 minutes. Remove from oven, allow to stand 10 minutes, and slice. Serve warm with orange slices.
Makes 2 large servings.
Find this recipe at www.theolivepress.com/blog/entry/fiery-pomegranate-pork-loin