Pom Pork Tenderloin With Pomegranate and Onion Marmalade

Photo: Pom Wonderful

Ingredients

Tenderloins

cup juice from 2–3 large POM Wonderful pomegranates* or 1 POM Wonderful 100%% Pomegrana

1 pound pork tenderloins

1 teaspoon salt

teaspoon ½ ground black pepper

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

1 tablespoon dried rosemary (or 3 tablespoons fresh rosemary)

pound ½ prosciutto, sliced thin, plus string to tie to tenderloins

1 tablespoon olive oil

cup ½ chicken broth

Marmalade

1 cup arils from 1–2 large POM Wonderful pomegranates

12 ounces bag frozen whole petite onions, thawed**

cup ¼ water

1 tablespoon olive oil

1 teaspoon salt

4 tablespoons honey

2 tablespoons white wine vinegar or lemon juice, with the lemon’s zest

Preparation

Tenderloins:

Preheat oven to 375°F.

Prepare fresh pomegranate juice.*

Rub each tenderloin with salt, pepper, thyme and rosemary.

Wrap each tenderloin with prosciutto and tie at intervals with string.

Over medium-high heat on the cooktop, brown tenderloins in an ovenproof skillet. Reduce heat to low; add chicken broth and pomegranate juice.

Cover and bake until pork is done or meat thermometer inserted in center is 165°F, about 25 to 30 minutes.

Prepare marmalade while tenderloins are baking.

Remove string and slice each tenderloin.

Marmalade:

Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Heat a skillet over medium-high heat; add water and thawed onions.

Reduce heat to low and cook until soft, about 15 to 20 minutes.

Add salt, honey and white wine vinegar (or lemon juice and lemon zest).

Cook until onions are glazed and sauce is thickened. Stir in arils and serve hot with pork.

For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

If using fresh pearl onions, remove skin by blanching in a pot of boiling water and then cooling in a bowl of ice water. Slip off onionskins and proceed with recipe.

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About

Nutrients Per Serving (8 oz.): 587 calories (29% calories from fat, 31% calories from carbs), 59g protein, 45g carbohydrates, 19g total fat (5g saturated), 162mg cholesterol, 2929mg sodium, 2g dietary fiber, 4mcg vitamin A RE, 10mg vitamin C.

Link:
http://www.pomwonderful.com/recipe/recipe6B.php?Recipe=POM%20Pork%20Tenderloin%20with%20Pomegranate%20and%20Onion%20Marmalade