Rosemary-Crusted Pork with Pomegranate

• 2 whole Pork Tenderloins, About 2 Pounds Each
• 2 whole Large Sprigs Rosemary, Leaves Removed And Stems Discarded
• 4 cloves Garlic, Peeled And Roughly Chopped
• 1 teaspoon Coarse Salt
• 1/2 cups Chicken Stock
• 2 Tablespoons Olive Oil
• 1/2 cups Pomegranate Arils

1. Preheat the oven to 375 F. Place the pork in a baking dish.
2. On a cutting board, mince the rosemary, garlic, and salt together to form a paste.
3. Rub the rosemary mixture all over the pork.
4. Pour the stock into the bottom of the baking dish, and drizzle the tenderloin with the olive oil.
5. Roast for 30-45 minutes until the internal temperature reads 150 F. Remove dish from the oven and set it on a rack.
6. Tent the pork with foil and let it rest for 15-30 minutes.
7. Slice into medallions, and sprinkle the pomegranate arils all over the pork before serving.

pork tenderloins, rosemary, garlic, salt, chicken, olive oil, pomegranate arils

Taken from tastykitchen.com/recipes/main-courses/rosemary-crusted-pork-with-pomegranate/ (may not work)