This recipe is a family favourite – both in my immediate family and now in the ELTW household.
When my sister and I are at home or when mum and dad are visiting us, we always ask mum to cook this dish – it’s become a classic. Luckily I pretty much know the quantities off by heart since look at what mum’s recipe is looking like these days (photocopied I believe in 1991):
As I am entering this in the POM Fresh Recipe Contest, I decided to make it as per mum’s recipe but replace the hoisin sauce in the marinade with POM Wonderful juice and add a POM glaze with arils for basting the pork whilst is is cooking and to serve.
SERVES 2-3
Ingredients
• 1 lean pork tenderloin (about 200g)
Marinade
• 1/4 cup soy sauce
• 1/4 cup POM Wonderful pomegranate juice
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon Chinese five spice powder
• 1 teaspoon ginger powder
• peanut oil
POM glaze
• 2 cups POM Wonderful pomegranate juice
• 1/4 cup sugar
• 1/4 cup arils from a POM Wonderful Pomegranate
Directions
1. Make marinade: Combine soy sauce, POM juice, sugar, garlic powder, five spice powder and ginger powder in a jug and mix well.
2. Pour over cleaned pork tenderloin and cover. Marinade several hours to overnight (the longer the better), turning occasionally.
3. Pre-heat oven to 425F
4. Drain pork fillet from marinade.
5. Drizzle peanut oil over top of tenderloin. (NB: Greg from The Chef Upstairs suggests that grapeseed oil could be used here so as to be allergy-friendly – great idea – thanks Greg!)
6. Put pork on wire rack over baking dish and prepare the glaze.
7. Make glaze: Combine juice and sugar in a med saucepan over med heat, and bring to a boil. Cook until it reduces significantly (around 1 cup), approx 6-8 minutes. It should still be a little watery. Pour half of glaze into a small bowl, add the arils and set aside.
8. Brush pork with half of the glaze in the saucepan.
9. Bake at 425F for 10 minutes.
10. Baste pork with remaining glaze in saucepan and reduce oven to 375F.
11. Cook for a further 30 minutes
12. Return the set aside glaze to the saucepan and keep on a very low heat to thicken until it is time to serve.
13. Remove pork from oven, put on board and allow to rest.
14. Cut pork into diagonal slices and drizzle with the set aside glaze.
15. Serve over a bed of rice with steamed green vegetables such as bok choi or green beans.
Enjoy! It is actually a super easy dish to prepare and can easily be made on a weeknight if you have pre-marinaded the meat. I love the twist with the POM juice in the marinade and the glaze with arils. The crunch counteracts the melt in your mouth pork and the flavours work really well together!
If you like the look of this, head on over to the POM website and vote for my Red Roast Pork with POMegranate glaze. Click here. Thanks so much in advance!
Red Roast Pork With Pomegranate Glaze
{ 44 comments… read them below or add one }
Oh my goodness!! What a perfect time to post this! I just bought a piece of pork tenderloin yesterday. I was planning on a creamy mustard sauce, but pomegranate sounds more exciting! good luck on your POM recipe entry!
looks great Mardi
wow interesting ~ so when ur eating it, do u ever swallow the seeds? i've always been curious… haven't had pomegranate seeds since I was a kid =)
Jen – you will love this!
Chow – thanks!
and this blog – yep, you eat the seeds!
Oh My God! This looks and sounds amazing! I saw pomegranate in my fruit store lately, I'm definitely going to give it a try
I love pomegranates, which are plentiful here in California…
Yum! What a lovely way to cook pork. I must admit that I've never tried pomegranates or pom juice.
This really sounds terrific. Love your mom's method, too!
Hi Mardi,
You got yourself another winner..me thinks ! And I love pomegranates on anything!…very creative
Great dish, love the pork + fruit combination. Good luck with the contest
Mary-Laure – all our pomegranates COME from California
Palidor – it's yummy AND pretty!
Fresh Eats – Mum's method is good but this is festive!
Jhonny – ahh the competition is tough though!
Conor – thanks!
French Cooking – you SHOULD!
Looks like a winner to me!
Carolyn – well there is TONS of competition…
The pomegranate glaze sounds incredible, so wonderful with the pork! Good luck with the contest!
5 star – that IS high praise coming from you!
a great new recipe and a new vocabulary word – excellent post.
The pomegranate sauce looks amazing! I hope you win!
Wow, does that sound good. I love pork and pomegranates (a sexy fruit, I always thought.) Good luck with the contest, and I will try this out when I get some time. I hate peeling pomegranates, even under water. And how cool that the Java babe is in your writing class. She was terrific, as I recall, even though I never did get a sample. And I DO drink the Via stuff. Say hi for me?
Love pomegranates, even though they take a lot of work…The recipe looks great though! Good luck Mardi!!
Voilà une recette qui me plait beaucoup. Je note.
Beautiful dish, Mardi. Great dish with a great color.
Looks like a winning recipe to me!
I love pomgranate. Used to have a tree in our home and I loved licking the fruit ..
find the color spectacular, so decorative .. but never know what to do with the seeds inside the ruby color pearls when using pomegranate in my recipes – do you swallow them?
That loks so yummy. How bad is it to say that piece of meat just looks sexy! Love tenderloin and pommegranate. Congrats.
And thank you for all the recent encouragement and praise
Ok, that is a beautiful looking dish! I love the jewel colored pomegranate seeds over the blush colored pork! Sounds wonderful!
What a beautiful dish! I love the combination of pork with pomegranates… I usually throw in some apple cider in the glaze when I have it on hand, too!
Salivating now. Thank you very much.
Best Family – I KNEW you would like the new vocab word!!
Fresh Local – thanks!
Kablooey – I am sure Java babe would send you some samples if you would blog about them…
high low – thanks! and you're right – they are worth it!
Saveurs – je vous en prie!
Divina – thanks
traveleatlove – I hope so!
Laura – yep – you crunch them up
Evelyne – thanks. It is a pretty good looking dish!
Kelly – love your description
Jen – oooh – that sounds awesome!
Yum Yucky – you are welcome!
Wow this is SO creative! I never would of thought of this combination!
I love old handwritten recipes, they really are family heirlooms.
Oh Mardi, this looks great! The pom marinade is WOW!
You know you have my vote. Your pork looks too yummy!
Good luck babe! I hope you win it.
Will have to try this one soon while pomegranates are in season! Looks fantastic!
Mardi – looks like you've got another delicious recipe! I've been putting pomegranate products in everything this fall.
Simply Life – it works really well
janet – wow the "Meatless Mama" liked the look of my dish!!! Thanks!
Diana, Penny and Rachel – thanks!
Lindsay – You will love it!
My Man's Belly – thanks so much!
Mardi, the pork looks wonderful! I've got all the ingredients but I'm
worried about the reaction your father will have to the seeds!!!
Good luck, you've got our votes.
Mum – he will just have to eat and enjoy!!!
I made a special trip to the grocery to get the ingredients so I could make this today. Scrumptious. By far the best pork tenderloin I've had.
Mr. Neil here — too busy for the daily blog of late.
However did was to add that (sorry, P) this is a favourite, and the pomegranate is actually a nice addition. It adds a bit of "tart" that helps avoid the sometimes sickly-sweetness of this dish. Not that I've EVER complained about this dish. Ever.
Mary Ann – I am so glad you enjoyed it!
Neil – you complain about it and you won't get it again
Hello Mardi! I found this blog in Foodista and followed it here. This is a lovely blog and awesome Red roast pork with POMegranate glaze recipe.What a wonderful dish, where do you get your inspiration?
As you can see from my post, the dish is inspired by POM and an old family favourite!