Adapted by LKD from https://www.weightwatchers.com/us/recipe/roast-pork-tenderloin-pomegranate-sauce/57dfd0787cbbe15f6f880d57. I increased the sauce ingredients from what is listed.
Ingredients
- 4 tsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper, freshly ground
- 1 tsp curry powder
- 2 (or more) pound pork tenderloin
- 2 Tbsp chicken broth
- 1 Tbsp dry sherry
- 1/4 cup pomegranate molasses
- 1 Tbsp Dijon Mustard
- 1 1/2 tsp balsamic vinegar
- 1 pomegranate, seeded (about 9 oz – yields 3/4 c seeds) (I did not use)
- 2 Tbsp fresh parsley, chopped
Instructions
Put a 10-inch cast-iron skillet in oven. Preheat oven to 450°F.
Combine oil, salt, pepper and curry powder in a small bowl. Dry pork with paper towels; rub curry mixture all over tenderloin. Transfer tenderloin to hot skillet; roast 10 minutes.
Carefully turn pork over using a spatula and fork – bottom side will be seared and browned. Reduce oven temperature to 400°F; continue roasting until pork reaches internal temp of 145°F to 160°F, 10-15 minutes (to check for doneness, insert an instant read thermometer into dead center of tenderloin without touching skillet). Transfer pork to a platter to rest (minimum of 3 minutes); place skillet on a cold stovetop burner.
Add broth and sherry to skillet; stir to loosen pan drippings. Stir in molasses, mustard and vinegar until warmed through (residual heat from skillet will provide enough warmth).
Slice pork into 1/2- to 3/4-inch-thick slices. Stir any pork juices that accumulate on platter into sauce. Spoon sauce over pork; serve sprinkled with pomegranate seeds and parsley.