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Pork Tenderloin with Pomegranate Pan Sauce is a wonderful menu idea for a special dinner party.
Pork tenderloin is a delicious alternative to chicken or beef – and it can be surprisingly affordable if you find it on special at your local supermarket. We usually stock up when we see pork tenderloin on sale – and this recipe for Pork Tenderloin with Pomegranate Pan Sauce is one fantastic way to prepare this versatile meat.
Since any cut of pork goes wonderfully with many kinds of fruit, we decided to pair our pork tenderloin with a delicious pan sauce made from pomegranate juice, diced fresh apples and dried cranberries. The sweet-tart flavors of this fruit pan sauce are a delicious complement to the tender juicy pork without overpowering the meat.
How do you make Pork Tenderloin with Pomegranate Pan Sauce?
We first marinated the pork tenderloin overnight in a very flavorful mix of pomegranate, lemon and orange juices, plus other ingredients. We added Dijon mustard, Worcestershire sauce, soy sauce, Hoisin sauce plus other Asian-inspired spices that go nicely with pork.
Then we cooked the tenderloin – following the steps outlined here in our Perfect Pork Tenderloin recipe. It’s so simple – just sear the tenderloin on all sides in a hot skillet, then finish it off in the oven until it has reached the internal temperature* of 140 degrees. Then, let the tenderloin rest under a sheet of foil while you make the pomegranate pan sauce. The pork tenderloin will actually continue to cook a bit as it rests – and once you are ready to slice, it will be the perfect level of doneness.
*If you don’t own one already, we recommend that you invest in a probe thermometer. This handy kitchen tool allows you to monitor the internal temperature of many kinds of meats while they cook in the oven. The probe of the thermometer is inserted into the meat and attaches to an alarm so that you know exactly when to take the meat out when it reaches the perfect temperature for your preferred level of doneness.
That luscious pomegranate pan sauce you see spooned over the juicy tenderloin is a mix of pomegranate juice, diced fresh apples, and dried cranberries. Those ingredients are simmered with some of the reserved marinade and agave nectar (or honey) for a touch of sweetness – then some butter is added at the end to smooth the sauce and lend a silky, luxurious texture. (You’ll be tempted to eat the sauce with a spoon – it’s that good!)
You might like these other pork tenderloin recipes:
- Pork Medallions Portuguese
- Peppery Peach Glazed Pork Tenderloin
- Herb Crusted Grilled Pork Tenderloin with Crispy Shallots
- Perfect Pork Tenderloin
- Pork Tenderloin Tips with Apricot Sauce
- Pork Tenderloin with Strawberry-Plum Sauce and Herbed Biscuits
1 1/4 pound pork tenderloin
3 tablespoons extra virgin olive oil (used for searing the pork)
To marinate the pork
1/4 cup pomegranate juice (we used POM Wonderful)
2 tablespoons lemon juice
1/4 cup orange juice
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon Hoisin sauce
1/4 cup Agave nectar (honey may be substituted)
1/2 teaspoon ground ginger
1/4 teaspoon anise seed
3 cloves garlic finely minced
2 teaspoons salt
1/2 teaspoon pepper
To prepare the pan sauce:
1/2 cup vermouth
1/2 cup dried cranberries
1/2 cup pomegranate juice (we used POM Wonderful)
1 peeled diced apple
1/3 cup Agave nectar (honey may be substituted)
1/2 cup reserved marinade
3 tablespoons cold butter
Trim silver skin from pork tenderloin.
Mix pomegranate juice, lemon juice, orange juice, mustard, Worcestershire sauce, soy sauce, Hoisin sauce, Agave nectar, ginger, anise seed, garlic, salt and pepper and pour into a gallon zip lock bag along with the pork. Marinate for 6 hours or overnight.
Preheat oven to 325 degrees F.
Remove pork from the marinade and pat dry. Reserve ½ cup of the marinade and discard the rest.
Heat a large oven proof skillet to medium high and add olive oil. Let oil heat to hot and place pork into hot oil.
Cook the pork for approximately 3 minutes on each side. Try not to move it as it sears on each side. Once you flip it to the last side, place a probe thermometer into the thickest end and place the pan into the oven uncovered. When you attach the other end of your thermometer to your device, set the temperature to alarm at 140 degrees. Depending on the size and thickness of the tenderloin, this could take about 15 minutes.
Once the temperature reaches 140 degrees, remove from the oven and place the pork on a plate to rest for 10 minutes before slicing, loosely covering with a piece of foil (leave the probe in while the meat rests).
Note: The pork will continue to cook after it’s taken out of the oven so ideally, you want to remove it from the oven before it is fully cooked so that it doesn’t become overdone. You always want cooked meats to “rest” for 5-10 minutes after cooking so that the juices have a chance to redistribute throughout the meat.
While the meat is resting, place a pot holder over the pan handle to remind yourself that the pan just came out of the oven and is hot.
Drain off and discard all but one tablespoon of the fat left in the pan and return heat to medium high.
Add vermouth and cranberries. Scrape up any brown bits from the bottom of the pan.
Once most of the vermouth has evaporated, about five minutes, add pomegranate juice, diced apple, Agave nectar and the ½ cup of reserved marinade.
Cook until liquid is reduced by half, about ten minutes and the mixture is starting to get a little thick.
Remove from heat and stir in the cold butter until it melts. The cold butter will slightly thicken the sauce. If it is too thick, thin slightly with additional pomegranate juice. If there is any liquid accumulated in the plate that the pork is resting in, add that to the sauce.
Slice the pork and serve the sauce on the side.
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