Rosemary Pork Tenderloin with Pomegranate Sauce
 
Prep time
Cook time
Total time
 
It doesn't get much fancier than Rosemary Pork Tenderloin with Pomegranate Sauce for dinner. Plate it with some roasted veggies and caramelized pears for an upscale dining experience!
Author:
Recipe type: Dinner
Serves: 4-6 servings
Ingredients
  • For the pork:
  • 1½-2 lbs. raw, unseasoned pork tenderloin (I used Hormel brand)
  • 5 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 3 cloves fresh garlic, peeled and cut in half (discard after marinating)
  • 2 teaspoons chopped, fresh rosemary
  • 1 tablespoons chopped, fresh sage
  • 4 oz. goat cheese (I used garlic herb flavor, but you can use original)
  • For the roasted veggies:
  • 2 cups brussels sprouts, stems removed and cut in half (measured after cut in half)
  • 1 yellow or red onion, roughly chopped
  • 1 large sweet potato, peeled and cut into marble sized pieces (about 1½-2 cups)
  • 1 cup sliced and peeled carrots or parsnips, cut ¼" thick
  • 3 tablespoons olive oil
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 1 teaspoon chopped, fresh rosemary
  • 2 teaspoons chopped, fresh sage
  • For pomegranate sauce:
  • 1 tablespoon olive oil
  • 2 tablespoons finely minced shallots
  • ½ cup fresh pomegranate seeds
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons sherry cooking wine
  • 1 tablespoons packed brown sugar
  • dash of salt
  • dash of pepper
  • For caramelized pears:
  • 1-2 firm red pears, quartered, cored, and cut into ¼" slices
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • dash of salt
Directions
  1. In a gallon sized Ziploc bag, combine 2 tablespoons olive oil, balsamic vinegar, rosemary, and sage. Add pork to bag and massage to combine. Set aside and allow to marinade at room temperature for 30 minutes.
  2. While pork is marinating, prepare vegetables. Spray a large sheet pan with cooking spray and set aside. Prepare all veggies and arrange on sheet pan. Drizzle with olive oil and sprinkle evenly with salt, pepper, garlic powder, and ginger. Toss with hands to coat all veggies. Make room in center of pan to place pork tenderloin.
  3. At this point, preheat oven to 425 degrees. Once your pork has marinated for 30 minutes, add remaining 3 tablespoons olive oil into a large cast iron or saucepan. Heat over medium high heat until drop of water sizzles in pan. While oil is heating, remove pork from bag and season both sides evenly with 1½ teaspoons salt and ½ teaspoon pepper. Place pork into pan and sear for 2 minutes on each side or until golden crust forms.
  4. Once pork is seared, place in center of sheet pan with veggies and cook at 425 for 30 minutes or until center of pork reaches 145 degrees.
  5. While pork and veggies are cooking, prepare pomegranate sauce. Heat olive oil over medium heat in a small saucepan. Once pan is hot enough that a drop of water sizzles, add shallots. Reduce heat to medium low and cook shallots, stirring occasionally, until translucent (about 5 minutes). Add remaining ingredients and bring mixture to a boil over medium heat. Stir and reduce heat to a simmer. Cook for 10-15 minutes until sauce is slightly thickened and pomegranates are tender. Keep warm until ready to serve.
  6. Once pork is done, remove from oven and place on a cutting board to rest for 10 minutes. Turn oven off, open door so most the heat can escape, and then return pan of veggies to oven to keep warm until serving.
  7. While pork is resting, caramelize the pears. Quarter the pear lengthwise and remove the core. Cut into ¼" thick slices. In a large saucepan, heat 2 tablespoons butter over medium heat until melted. Add brown sugar and stir until melted. Increase heat to medium high and arrange pears in a single layer. Sprinkle lightly with salt. Cook for 2-3 minutes until browning and then flip. Cook other side for 2-3 minutes until browning. Remove from pan and set aside until plating.
  8. Once pork has rested, cut into ½" slices. Remove veggies from warm oven and toss with fresh herbs.
  9. To plate food, scoop a spoonful of veggies on dinner plate. Top with 2 slices of pork. Drizzle with pomegranate sauce. Place pears on side of plate. Crumble goat cheese on top of pomegranate sauce.
  10. Serve immediately and devour!
Recipe by Breezy Bakes at https://www.breezybakes.com/rosemary-pork-tenderloin/