Seared Pork Tenderloin with Pomegranate Glaze

• 1 tablespoon olive oil
• 1 pork tenderloin (about 1 pound)
• Coarse salt and ground pepper
• 1 cup unsweetened pomegranate juice
• 1 tablespoon unsulfured molasses
• 1/4 cup dried currants

1. Preheat oven to 350F.
2. In a large ovenproof skillet, heat oil over medium-high.
3. Pat dry pork and generously season with salt and pepper; cook until browned on all sides, 6 to 8 minutes.
4. Transfer skillet to oven, and roast until an instant-read thermometer inserted in thickest part of tenderloin registers 140F, 10 to 15 minutes.
5. Remove pork from oven, place it on a plate, and tent with foil.
6. Add pomegranate juice, molasses, and currants to skillet and bring to a boil over medium-high heat.
7. Cook until sauce is thickened to a glaze (it should coat the back of a spoon and hold a line drawn through it with your finger), 5 to 6 minutes.
8. To serve, slice pork against the grain, and drizzle with glaze.
9. Youll find bottled pomegranate juice in most supermarkets and health-food stores.
10. Check the ingredients list, and select one without added sugar, other juices, or preservatives.
11. (Per Serving)
12. Calories: 241
13. Fat: 7.3g (1.8g Saturated Fat)
14. Protein: 24.4g
15. Carbohydrates: 19.3g
16. Fiber: 0.6g

olive oil, pork tenderloin, salt, pomegranate juice, unsulfured molasses, currants

Taken from www.epicurious.com/recipes/food/views/seared-pork-tenderloin-with-pomegranate-glaze-387661 (may not work)