Chipotle Pomegranate Glazed Pork Tenderloin

Chipotle Pomegranate Glazed Pork Tenderloin! Pork tenderloin is seasoned and seared, brushed with a simple, homemade sweet and smoky glaze and roasted until sticky and perfectly cooked.

Course Mains & Entrees

Cuisine American

Keyword Christmas recipe, main dish, pork, tenderloin

Prep Time 35

Cook Time 20

Total Time 55

Servings servings

Calories 252

Author Laurie McNamara

Equipment

14-inch Finex Cast Iron Skillet

Ingredients

avocado oil
2 cloves garlic smashed, peeled and minced
3 small to medium chipotle peppers (in adobo sauce) roughly chopped
2 teaspoons adobo sauce from can of chipotle peppers
2 tablespoons tomato paste
2 tablespoons unsulphured molasses
1 tablespoon dark brown sugar
1/2 teaspoon dried mustard
1 cup pomegranate juice
1/2 lemon juiced
2¼ pound pork tenderloins set out for 30 minutes prior to searing
kosher salt

US Customary - Metric

Instructions

MAKE THE GLAZE:

In a medium skillet over medium-low heat, add 1 teaspoon avocado oil and 2 cloves minced fresh garlic. Stir often for 1 to 2 minutes.
Next add in chipotle peppers, adobo sauce (from can of chipotles), tomato paste, molasses, brown sugar and dried mustard. Lastly, pour in pomegranate juice and squeeze in the lemon juice.
Increase heat to medium, stirring often until it reduces and thickens. about 12-14 minutes. Once thickened, pour 2/3 of the glaze into a bowl for serving. Reserving the remaining 1/3 for glazing the pork tenderloin. Set both off to the side and get started on the pork.

MAKE THE PORK TENDERLOIN:

Preheat your oven to 425°F.
Remove the pork tenderloins from the package and pat dry with paper towel. Season with kosher salt on all sides.
Next, add 2 tablespoons of avocado oil into a large oven-safe skillet and heat over medium-high heat. Once hot, sear the pork tenderloins for 4 minutes on all sides.
Remove the pan off of the heat and brush the seared pork generously with some of the reserved glaze, then roast on the middle rack in your preheated oven for 10 minutes.
After 10 minutes, remove and brush the pork with more of the glaze, and place it back in the oven for 10 more minutes or until an instant thermometer reads 140-145°F.
NOTE: The National Pork Board suggests cooking to a final internal temperature of 160 degrees. However, I like mine at 140-145°F. The internal temp will rise as the pork rests.
Transfer the glazed pork tenderloin to a cutting board and let it rest for 5 to 10 minutes under tented foil.
Cut into 1/2-inch thick slices and top with some of the reserved glaze then serve!

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline

Nutrition