Fiery Pomegranate Pork Loin

Posted by Olivia on Wednesday, February 2nd, 2011

Attention, all you romantics out there—Valentine’s Day is right around the corner, and we’ve got just the recipe to spice things up.

Indulge in a homemade dinner for two with our Fiery Pomegranate Pork Loin. Juicy tenderloin gets marinated in a sweet and spicy rub overnight, resulting in an ever-so-zesty entrée for your romantic evening. We recommend serving this with something equally romantic, perhaps roasted beets and poached shrimp. And for dessert…why, strawberries, of course.

  • 1 cup pomegranate juice
  • 2 tablespoons orange juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons Olio Diavolo Olive Oil
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon honey
  • 1 (1 to 1 ½-pound) boneless pork tenderloin
  • Sea salt and black pepper, to taste

  1. Heat pomegranate juice in a small saucepan over high; bring to a boil. Reduce to a simmer and cook until juice becomes syrupy and reduces to about ¼ cup, about 10 minutes. Remove from heat; set aside.
  2. Combine reduced pomegranate syrup, orange juice, mustard, soy sauce, oil, and ginger in a medium bowl; whisk well. Add pork and turn to coat well. Cover and refrigerate 4 to 12 hours, turning occasionally.
  3. Preheat oven to 400°F. Remove pork from marinade; place in shallow roasting pan and let come to room temperature 15 minutes.
  4. Transfer remaining marinade to small bowl; add honey to make glaze and whisk well. Season pork on all sides with salt and pepper; brush liberally with glaze.
  5. Roast 45 minutes, until inside temperature reaches 160°F, brushing with glaze every 10 minutes. Remove from oven, allow to stand 10 minutes, and slice. Serve warm with orange slices.

Notes: Makes 2 large servings.

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