This recipe is based on 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As I was developing a recipe to enter in the POM Fresh Recipe Contest (note this was in 2009, links no longer active), I decided to make it as per mum’s recipe but replace the hoisin sauce in the marinade with POM Wonderful juice and add a POM glaze with arils for basting the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.
- 1 lean pork tenderloin (about 200g)
- 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
- 2 cups POM Wonderful pomegranate juice
- 1/4 cup sugar
- 1/4 cup arils from a POM Wonderful Pomegranate
- Combine soy sauce, POM juice, sugar, garlic powder, five spice powder and ginger powder in a jug and mix well.
- Pour over cleaned pork tenderloin and cover. Marinade several hours to overnight (the longer the better), turning occasionally.
- Pre-heat oven to 425F .
- Drain pork fillet from marinade.
- Drizzle peanut oil over top of tenderloin.
- Put pork on wire rack over baking dish and prepare the 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.
- Brush pork with half of the glaze in the saucepan.
- Bake at 425F for 10 minutes.
- Baste pork with remaining glaze in saucepan and reduce oven to 375F.
- Cook for a further 30 minutes or until pork registers 155˚F with a digital thermometer.
- Return the set aside glaze to the saucepan and keep on a very low heat to thicken until it is time to serve.
- Remove pork from oven, put on board and allow to rest for 10 minutes.
- Cut pork into diagonal slices and drizzle with the set aside glaze.
- Serve over a bed of rice with steamed green vegetables such as bok choi or green beans.
Cook the pork
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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!