Clean eating-pomegrante glazed stuffed pork tenderloin

Main Dish
4 servings
20 min
30 min
Very Easy


Number of serving: 4
1 cup unsweetened pomegranate juice

2 tbsp raw honey

1 2-inch piece ginger peeled and thinly sliced

1 1/2 oz whole-wheat bread

3 tbsp low sodium chicken broth

3 tbsp chopped unsalted walnuts

1/2 pear cored and diced

4 unsweetened prunes chopped

1 tbsp chopped fresh thyme

Sea salt and freshly ground pepper to taste

1 boneless center cut pork loin

Evoo cooking spray


  • In a small saucepan, combine juice, vinegar, honey, and ginger and bring to a boil over high heat.
  • Reduce to a simmer over med-high heat and cook for 10 to 12 minutes, until liquid reduces by 2/3. Strain and discard ginger, set glaze aside. Preheat over to 375.
  • In a large bowl, add bread and broth. Let bread soak up liquid for 2-3 minutes, stirring once or twice. Add walnuts, pear, prunes, and thyme, stirring to combine. Season with salt and pepper.
  • Set pork loin on a cutting board and holding a carving knife parallel to the work surface, slice loin almost in half horizontally. Open loin like a book and press flat.
  • Season both sides of pork with salt and pepper. Pile stuffing onto center of pork loin, then bring loin ends together and tie with kitchen twine.
  • Coat a large oven safe skillet with cooking spray and place over medium heat. Carefully add stuffed pork loin and sear on all sides about 1-2 minutes each side.
  • Place skillet immediately in over and cook for 20 mins. Baste with glaze and cook 5 more minutes. Continue to glaze every 5 minutes or so until the pork tenderloin temperature reaches 155 degrees.
  • Remove from over and let sit covered with foil for 5 minutes before slicing. Drizzle with any remaining glaze as needed and serve immediately.


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