I love having guests for dinner, and I admit that sometimes it's stressful. I feel like I don't have enough time to prepare the meal and do all the other preparations, i.e. cleaning the house. So I keep a stash of recipes that are fast, flavorful, and elegant enough for entertaining. These roast pork tenderloins with maple pomegranate glaze are perfect for entertaining and you can have them ready in about 30 minutes.
The pork comes out tender and juicy and is always a hit with the family, even our young boys ask for seconds. Serve it with roasted potatoes and brown butter green beans, and you’ll have a delicious meal.
A roasted pork tenderloin is easy to make and adding a flavorful glaze makes it a beautiful dish to serve your guests. And you won't need to spend a lot of time in the kitchen.
Maple syrup comes in a range of grades based on color and translucency. I like to use Grade B—the darkest maple syrup—for cooking because the flavor is more robust. Grade A Dark Amber will also work in this recipe.
Because you'll have two tenderloins in the skillet, make sure the pan is large enough to hold them both, but if not, you can brown them one at a time. You want to have some nice brown bits in the bottom of the pan for the extra flavor, so try to avoid nonstick skillets.
Roast Pork Tenderloins with Maple Pomegranate Glaze
- 12-inch skillet, not nonstick
- baking sheet or bottom of a broiler pan, lined with foil
- 3 pounds pork tenderloins (trimmed of fat and silverskin)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons canola oil
- 2 large shallots (chopped)
- 4 stems fresh lemon thyme
- 2 small stems fresh rosemary
- 1 cup pure pomegranate juice
- ⅔ cup Grade B maple syrup
- Preheat the oven to 450° F/230° C.
- Rub the tenderloins with the salt and pepper. Warm the oil in the large skillet until very hot, almost smoking. Add the oil to the pan and brown the tenderloins on both sides, about 10 minutes total, then transfer to the prepared roasting pan.
- Insert a meat thermometer into the thickest part of one of the tenderloins and bake in the oven until the temperature reaches 135°/57° C, about 15 minutes. Rotate the pan about halfway through roasting.
- While the pork is in the oven, sauté the shallots in the pan drippings over medium heat until they soften. Add the sprigs of rosemary and lemon thyme and continue cooking until the shallots just start to brown. Add the pomegranate juice and scrape the bottom of the pan to loosen the caramelized bits of fond and bring to a slow boil. Remove the herb sprigs and add the maple syrup. Bring back to a slow boil over medium heat and continue cooking until the glaze reduces and thickens, about 10 to 15 minutes. Watch carefully because the sugar in the maple syrup can burn.
- Remove the pan from the oven and place it on a cutting board or other heat resistant surface. Cover the pork with foil and let it rest until the temperature reaches 145° to 150° F/63° to 66° C, about 5 to 10 minutes. Slice into ½-inch thick pieces and serve with the glaze.