Monday, January 15, 2018

Pork Tenderloin from Pretend It's A Donut

Last week I found a recipe from Jenn over at Pretend It's A Donut for a delicious, and may I add easy pork tenderloin with a pomegranate and balsamic glaze.  Plus it is Whole 30 and Paleo friendly!  Luckily my sister still had two pieces of tenderloin frozen, all we really had to pick up was the pomegranate juice, Dijon mustard and Brussels's sprouts.  We got everything together and waited patiently for the pork to defrost.

I am going to start by saying this was one of the easiest dishes I have ever made and it is fool proof.  Jenn laid out the instructions in simple terms and every single thing about these ingredients meld together to create a delicious and healthy meal in about an hour and a half.  Yes it does take time, but seriously, an hour and twenty minutes of it is spent with the pork roasting in the oven so you can go about your laundry/dishwasher, side dish duties or whatever else you have to complete by dinner time.  To be completely honest, I didn't make this as a dinner, but rather a meal for lunches for a couple days of the week.

I seasoned the pork with salt, pepper and a bit of balsamic vinegar and popped it in the oven as Jenn said to do.  At the 50 minutes left to roast mark, I quartered my Brussels's sprouts, drizzled olive oil along with salt and pepper, covered them with foil and popped them in the over to roast for 40 minutes along with the pork.  The rest was easy roastin'.  Once the pork is out, you make the sauce.....  Oh man, that sauce superb and the stuff dreams are made of.   After the sauce is complete, slice the pork up and serve with the side of Brussels's sprouts. 

This receipe was easy and tasted divine.  I only regret not photographing it before putting it into meal prep containers, but you can find a photo over at Pretend It's A Donut.  Recipe below.

If you make this, let me know how it goes.


Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes
  • 2-4 lbs pork tenderloin
  • 1/2 cup pomegranate juice
  • 1 tbs dijon mustard
  • 1 pomegranate, seeded
  • 1/4 cup balsamic vinegar
  • fresh parsley for garnish
  1. Preheat oven to 450 F.
  2. While oven is getting hot, take your pork and place it in a seasoned cast iron skillet. (If you don't have cast iron a baking dish works fine)
  3. Season pork with salt and pepper and drizzle some balsamic vinegar over it.
  4. Once oven reaches 450 F, turn it down to 325 F and stick the skillet into the oven.
  5. Let cook for 1 hr 20 minutes.
  6. Remove skillet from the oven and place your pork onto a cutting board. Let pork rest for 10 min covered loosely with a piece of foil.
  7. Turn your stove on to medium and put the pomegranate juice, balsamic vinegar, and dijon mustard. Stir around making sure you really incorporate all the juices that the pork left.
  8. Let simmer until the sauce thickens up.
  9. Turn stove off and place pork back into the skillet. Drizzle the sauce all over the pork and garnish with a bunch of pomegranate seeds and fresh parsley

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