Devin Alexander's Sweet & Spicy Pomegranate Pork Tenderloin

Devin Alexander's Sweet & Spicy Pomegranate Pork Tenderloin
Source: You Can Have It!. Recipe Credit: . Photo Credit: Mittera.
Summary

Devin's Note: Make sure to purchase a pomegranate molasses that is a pure pomegranate concentrate. Some are basically sugar water (if sugar is the first ingredient, definitely run!) with a bit of pomegranate flavor. Want to know which brands I use? I’m happy to share—just pop over to www.devinalexander.com/diabetes where I’ve set up a whole section of my website to provide info to help you get the most out of the recipes from , my new cookbook with the American Diabetes Association!

This recipe from You Can Have It! by Devin Alexander. To order directly from the American Diabetes Association, click here.
  • Prep time
    10 min
  • Cook time
    24 min
  • Servings
    4 Servings
  • Serving size
    4 1/2 oz tenderloin
Dinner Foodie Holidays & Entertaining Main Dish Lower Carb Caribbean Comfort Food Latin American
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    4 1/2 oz tenderloin
  • Amount per serving Calories 160

  • Total Fat 3.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 75mg
  • Sodium 210mg
  • Total Carbohydrate 5g
    • Dietary Fiber 0g
    • Total Sugars 4g
  • Protein 24g
  • Potassium 460mg
  • Phosphorus 280mg

Choices/Exchanges: 1/2 Carbohydrate, 3 Lean protein

Dinner Foodie Holidays & Entertaining Main Dish Lower Carb Caribbean Comfort Food Latin American
Ingredients

Ingredients

  • pomegranate molasses
    1 tbsp
  • stevia honey blend sweetener
    1/2 tbsp
  • dried red pepper flakes
    1/2 tsp
  • extra virgin olive oil
    1 tsp
  • pork tenderloin (1 lbs after being trimmed)
    2 lbs
  • sea salt
    1/4 tsp
  • freshly ground black pepper
    1 pinch
  • garlic powder
    1/8 tsp
  • Olive oil cooking spray (propellant free)
    spray
Directions

Directions

  1. Preheat the oven to 350°F. Line a medium baking sheet with nonstick foil.

  2. Add the molasses, sweetener, and red pepper flakes to a small bowl. Using a small whisk, stir them together until mixed well. Set aside.

  3. Drizzle the olive oil evenly over the trimmed tenderloin. Using a pastry brush or your hands, rub it over the tenderloin to completely cover it. Then sprinkle the salt, pepper, and garlic powder evenly over it. If the tenderloin tapers at one end, tuck that end under just enough that it becomes the thickness of the rest of the tenderloin (this helps with even cooking).

  4. Heat a large nonstick skillet to medium high heat. When the pan is hot, remove it from the heat just long enough to mist it with spray. Add the tenderloin. Cook it until it is just browned all over, about 1 minute per face.

  5. Transfer the tenderloin to the prepared baking sheet. Using a small pastry brush, brush the pomegranate mixture on the top and sides of the tenderloin. Bake for 16–20 minutes or until the tenderloin is barely pink inside.

  6. Remove the baking sheet from the oven and tent the pork loosely with aluminum foil for 5–10 minutes. Transfer the tenderloin to a cutting board, reserving any leftover jus (pan juices). Slice the pork at a diagonal into thin slices. Transfer it to a serving platter or divide the slices among 4 plates. Drizzle the remaining jus evenly over the slices. Serve immediately.

    Remove the baking sheet from the oven and tent the pork
loosely with aluminum foil for 5–10 minutes. Transfer the
tenderloin to a cutting board, reserving any leftover <i>jus</i> (pan juices). Slice the pork at a diagonal into thin slices. Transfer it to a serving platter or divide the slices among 4 plates. Drizzle the remaining <i>jus</i> evenly over the slices. Serve immediately.
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