Cinnamon Crusted Pork Tenderloin with Pomegranate Sauce
Servings
6
servingsPrep time
15
minutesCooking time
45
minutesPork Tenderloin is one of our favorite cuts of meat. It’s quick to cook, tender and flavorful. We created a tangy and sweet pomegranate sauce that pairs perfectly with the meat. Plus it adds some healthy antioxidants to the meal.. bonus!!
Ingredients
- Pork Tenderloin
2 pork tenderloins (about 3/4 pound each)
1/2 tsp. of ground cinnamon
2 Tbsp. of brown sugar
1 Tbsp. of smoked paprika
1 tsp. of cumin
1 tsp. of garlic powder
1 tsp. of kosher salt and fresh ground pepper
- Sauce
2 Tbsp. of butter
2 Tbsp. of flour
1 cup of POM juice
2 Tbsp. of fresh orange juice
2 Tbsp. of sherry
3 Tbsp. of honey
1 Tbsp. of balsamic vinegar, we used Extra Virgin Sweet Cherry Balsamic Vinegar *
1/4 cup of pomegranate arils
Directions
- Pork Tenderloin
- In a large bowl, mix together cinnamon, brown sugar, smoked paprika, cumin, garlic powder, salt and pepper.
- Pat tenderloins dry with a paper towel and rub dry seasoning mixture evenly on the tenderloins until covered. Allow to sit for 30 minutes.
- Turn oven to broiler setting. Place tenderloin on large baking sheet covered with foil. Broil approximately 5 inches from the heat source 8-10 minutes per side or until a thermometer registers 150 degrees.
- Transfer to a cutting board, cover loosely with foil and let stand for about 5 minutes before slicing.
- Sauce
- While pork is cooking, prepare sauce– in medium size sauce pan, melt butter. Add flour and whisk for 2-3 minutes. Add pom juice, orange juice, sherry, honey, and balsamic vinegar. Bring to a boil, then simmer 2-3 minutes or until slightly thickened.
- Serve over sliced pork and top with pomegranate arils.
Tips and nutritional value
- 1. * Plain balsamic vinegar will also work.
- 2. Studies have shown pomegranate juice helps to lower blood pressure and reduce blood sugar levels. Pomegranates are high in antioxidants which can reduce inflammation and help prevent diseases. (source: healhtline and Joy Bauer)
- 3. Cinnamon also as many health benefits, including reducing inflammation and the risk of heart disease. But there are two types of cinnamon, Cassia and Ceylon. While both of them are healthy, Cassia is a lesser quality and contains coumarin, which is a toxin if you eat too much of it, so we suggest using Ceylon.
