Clean eating-pomegrante glazed stuffed pork tenderloin

Ingredients

• 1 cup unsweetened pomegranate juice
• 2 tbsp balsamic vinegar
• 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

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Preparation

• 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.