POM Wonderful Pork Tenderloin

Oh my goodness am I ever in love with pork tenderloin! I was a lucky recipient of POM Wonderful 100% Pomegranate Juice. We are officially hooked! A few of my blogging buddies have received the POM Wonderful juice too and have posted some very clever and tasty dishes, desserts and beverages incorporating POM Wonderful. Just goes to show that not only is this juice a real thirst quencher, it's a tasty addition to so many meals.

A pomegranate reduction sauce was made using the POM wonderful juice. The reduction sauce was used as part of a delicious marinade for pork tenderloin.

In a small sauce pan add one 8 ounce bottle of POM Wonderful 100% Pomegranate juice, 1/2 cup of water, 1-1.2 teaspoons of orange zest and 2 tablespoons of freshly squeezed orange juice. Bring liquid to a boil and continue boiling for 10 minutes to reduce. Remove pan from burner and allow to come to room temperature.

In a medium size bowl, blend together 1/2 cup of packed dark brown sugar, 1/2 teaspoon of peppercorns, 1 teaspoon of salt, 1 teaspoon minced garlic, 2 tablespoons of red wine vinegar and POM reduction. One thoroughly blended, whisk in 1/4 cup of extra virgin olive oil and set aside. Place two pork tenderloins into a one gallon re-sealable bag and pour marinade over pork. Seal bag and refrigerate for 2 to 4 hours, turning the bag every hour or so.

Place pork tenderloins in a roasting pan (or grill) and cook in a pre-heated 425 degree oven until meat has reached an internal temperature of 150 degrees F (approximately 30 minutes). Baste meat every 10 minutes or so.