Vic’s Tricks To…Pomegranate Glazed Pork Tenderloin W/ Brown Butter

2 servings
35 min

I’ve been getting reaaaaalllll fancy lately.


OK not really. I haven’t gotten out of my pajamas in like 2 weeks…


BUT, I have been stepping up the class level of my meals and this dish is pure evidence.


This can be the perfect dish for any special occasion or date night.


With New Years right around the corner (and our lack of ability to go out – thanks corona), I thought this could be the perfect match.


It’s so damn good, you’ll be kissing your fingertips by midnight!


Preheat oven to 425° and remove your tenderloin from the fridge to get to room temp.


Disclaimer: I use 2 tenderloins in the pics here, but the recipe I’m describing is for one. So double this recipe if using 2.


In a small saucepot, combine a cup of pomegranate juice, 1 tbsp of whole grain mustard, some fresh (if you’re fancy af) or dried thyme (about 1 tsp), and 2 tbsp of the sweetener of your choice.


Vic Trick: I’m using this amazing date syrup from D’Vash which has the least sugar of the sweeteners, but honey, maple syrup, or agave would also work here. You can grab it on amazon here: D’VASH Date Syrup – Amazon

Stir everything together and cook over medium heat for about 15 minutes. The mixture should reduce by about half.

Meanwhile, cover the tenderloin with Italian seasoning, salt and pepper and sear it on all sides over high heat in a large cast iron skillet.


You’ll want a really hard sear on all sides because a) it seals in the juices and b) it’s freakin delicious. Sear each side for about 3 minutes. Including the ends!!!

After searing, use a pastry brush to cover the tenderloin entirely in the pomegranate glaze.


Vic Trick: If you don’t have a pastry brush, you can just use a spoon to slowly spoon some on.

Place the tenderloin in the oven for 10 minutes, then remove and glaze again. Repeat this process until the tenderloin reaches an internal temperature of 145°. Usually takes me about 20-25 minutes.


While the tenderloin cooks, get the butternut squash going.

Take 4 tbsp of butter and place it into a skillet and cook over high heat until the foam starts to dissipate and the butter begins to brown.

Add the butternut squash and sage and cook over medium heat until tender, about 10 minutes. Sprinkle with a little salt and pepper to your taste.


Vic Trick: I like mine to have some crispy edges, so I cranked up the heat at the end to get some extra browning.

Once the tenderloin is cooked, from the oven and set it aside to rest for at least 5 minutes.

All that’s left is to slice your tenderloin and serve it with the butternut squash and a little drizzle of the pomegranate glaze.


And voila! You are soooo freakin fancy!!!

If you try this, please don’t forget to rate it and leave a comment with your thoughts!


Happy New Year everyone!


Happy Eating!

Give it a try and rate this recipe!

Vic’s Tricks To…Pomegranate Glazed Pork Tenderloin W/ Brown Butter

Recipe details

  • 2  servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients


  • For Pork:
  • 1 pork tenderloin (usually about 1-1.5 lbs)
  • 1 tbsp Italian seasoning
  • Pinch Salt & Pepper
  • For Glaze:
  • 1 cup pomegranate juice
  • 1 tbsp whole grain mustard
  • 2 sprigs fresh or 1 tsp dried thyme
  • 2 tbsp sweetener (date syrup, maple syrup, agave syrup, honey)
  • For Butternut Squash:
  • 4 tbsp butter
  • 1 large butternut squash, peeled and cubed or one 20 oz package pre-cut
  • 4 sage leaves, roughly chopped
  • Salt & Pepper, to taste

Instructions


Preheat oven to 425° and remove your tenderloin from the fridge to get to room temp.
In a small saucepot, combine pomegranate juice, mustard, thyme, and sweetener and cook over medium heat for about 15 minutes. The mixture should reduce by about half.
Meanwhile, cover the tenderloin with Italian seasoning, salt and pepper and sear it on all sides over high heat in a large cast iron skillet. Sear each side for about 3 minutes. Including the ends!
After searing, use a pastry brush to cover the tenderloin entirely in the pomegranate glaze, then place into the oven and cook for 10 minutes, then remove and glaze again. Repeat this process until the tenderloin reaches an internal temperature of 145°. Usually takes me about 20-25 minutes.
While the tenderloin cooks, get the butternut squash going by taking the butter, placing it into a skillet, and cooking over high heat until the foam starts to dissipate and the butter begins to brown.
Add the butternut squash and sage and cook over medium heat until tender, about 10 minutes. Sprinkle with a little salt and pepper to your taste.
Once the tenderloin is cooked, from the oven and set it aside to rest for at least 5 minutes. Then slice your tenderloin and serve it with the butternut squash and a little drizzle of the pomegranate glaze.
And enjoy your fancypants dinner!!!

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