Oven-Roasted Pork Tenderloin Pomegranate Sauce

Prep Time: 15 min
Inactive Time: 4 min
Cook Time: 11 min
Total Time: 30 min
Servings: 6
  • 1 tsp kosher salt
  • 1/2 tsp whole peppercorns
  • 1 tbsp fresh rosemary leaves
  • 1 clove garlic, peeled
  • 1 1/4 lb pork tenderloin
  • 1 tbsp Filippo Berio Olive Oil
  • 1/2 cup orange marmalade or apricot jam
  • 3/4 cup pomegranate juice
  • 1/2 cup pomegranate seeds
      • Preheat oven to 350°F. Grind or mince together salt, peppercorns, rosemary and garlic with chef’s knife; spread on large sheet of wax paper. Dry pork well with paper towels; lay over herb mixture, using waxed paper to roll and coat meat evenly with mixture.
      • Heat olive oil in ovenproof sauté pan over medium-high heat until hot but not smoking. Add pork, searing quickly on all sides; transfer pan to oven and cook for 7 to 10 minutes or until meat thermometer inserted into thickest part of pork registers between 155°F and 165°F, depending on your preference.
      • Transfer pork to cutting board; cover loosely with foil while you prepare sauce. In small saucepan, heat jam with pomegranate juice over low heat until smooth; cook for 4 minutes. Stir in pomegranate seeds; cover and keep warm.
      • Cut pork diagonally into 1-inch-thick medallions; arrange on serving platter. Spoon some of the sauce over top; pass additional sauce on the side.


      Tip: You can substitute 1/4 tsp freshly ground pepper for the peppercorns if desired.


      Recipe provided by Chef Mary Ann Esposito



    30 Mins or Less

    Ingredient: Pork

    Cooking Method: Roast

    World Cuisine: American

    Product: Olive Oil

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