Roasted Pork Tenderloin With Pomegranate Glaze
Give turkey and cranberries a break! Cook up this special Thanksgiving dinner of pork tenderloins, shallots, Worcestershire sauce and balsamic vinaigrette.
Ready In: 15 Minutes
Prep Time: 15 Minutes Cook Time: Minutes
For the pork, place tenderloins in a mixing bowl. Pour dressing over pork and refrigerate for 30 minutes or overnight. Transfer tenderloins to a cutting board (discard the marinade), and cut each tenderloin into 4 pieces for a total of 8 pieces.
Preheat oven to 350° F. Pat dry each piece and sprinkle with salt and pepper. Heat oil in skillet over medium heat, add tenderloin pieces and brown on each side. Transfer meat to a tray and finish cooking meat in oven for 15 to 20 minutes or to desired temperature. Serve with sauce.
For the sauce, using same pan for cooking meat, add shallots and sauté until tender. Add pomegranate juice and reduce it by half. Add Cardini’s® Balsamic Vinaigrette Dressing and cornstarch mixture and whisk it into sauce. Allow sauce to boil and thicken. Whisk in Worcestershire sauce and pomegranate seeds.