Cook Time: 30 minutes
Ingredients:
- 1 pound pork tenderloin
- 2 tbsp salt-free poultry seasoning
- 1 cup pomegranate juice (such as Pom brand)
- 1/4 cup sugar
- 1 1/2 cups fresh cranberries
Preparation:
Preheat oven to 425 degrees. Trim pork tenderloin of excess fat, and silver skin. Spray pork briefly with nonstick cooking spray. Rub with poultry seasoning.Place pork in a small, shallow roasting pan, tucking thin end of tenderloin under to ensure even roasting.
Roast for 20-25 minutes, until an instant-read thermometer reads 155 degrees Fahrenheit and the juices run clear.
Remove from oven, and place on a platter and cover loosely with foil.
Meanwhile, heat pomegranate juice, sugar and cranberries in a small saucepan on medium high until boiling, stirring occasionally; reduce heat to medium low and cook until sauce thickens and reduces.
Slice pork into 8, and serve sauce in a sauce boat alongside the pork, or drizzle sauce on top of pork.
Serves 4
Per Serving (with sauce): Calories 241, Calories from Fat 36, Total Fat 4.1g (sat 1.3g), Cholesterol 72mg, Sodium 65mg, Carbohydrate 27g, Fiber 2g, Protein 24.3g
