Chipotle-Pomegranate Glazed Roasted Pork Tenderloin

• 1 Tablespoon Olive Oil, Or As Needed To Coat The Bottom Of The Pan
• 2 cloves Garlic, Smashed, Peeled And Minced
• 3 whole Chipotle Peppers, Minced
• 2 teaspoons Adobo Sauce From The Canned Chipotle Peppers
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Dark Brown Sugar
• 1/2 teaspoons Dried Mustard
• 2 Tablespoons Un-Sulphured Molasses
• 1 cup Pomegranate Juice (Like POM Wonderful)
• 1/2 whole Lemon, Juiced
• 1 Tablespoon Bacon Fat, Or As Needed For Searing Pork
• 2 whole Pork Tenderloins (about 1 To 1.5 Pounds Each)

1. Heat olive oil and garlic in a skillet on medium heat until the garlic is softened.
2. Add chopped chipotle peppers, adobo sacue, tomato paste, dark brown sugar, dried mustard, molasses and pomegranate juice into the pot with the garlic.
3. Mix together to combine all ingredients.
4. Simmer and let reduce for 1015 minutes, or until it reduces to your liking.
5. (I let mine get pretty thick, because I like a thicker sauce, but you can leave it a little runnier, especially if you would like to use it as a marinade).
6. Remove from heat and stir in lemon juice.
7. Heat some bacon fat in a large skillet over medium/ medium-high heat.
8. Pat dry and sear each side of the tenderloin.
9. Remove and place on a foil-lined baking sheet, brush with some of the glaze and roast in a preheated 425 degrees F oven for 10 minutes.
10. Remove, brush with more glaze and roast for 510 minutes more, or until an instant thermometer reads 145 degrees F to 155 degrees F. Let rest 510 minutes before slicing (the temperature will rise several degrees during the resting stage).
11. Top the tenderloin medallions with remaining glaze and serve.
12. Refrigerate any unused sauce for up to 3 weeks.

olive oil, garlic, peppers, adobo sauce, tomato paste, brown sugar, dried mustard, molasses, pomegranate juice, lemon, bacon fat, pork

Taken from tastykitchen.com/recipes/main-courses/chipotle-pomegranate-glazed-roasted-pork-tenderloin/ (may not work)