Alison Lewis

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Healthy and Light: Simple Pork Tenderloin with Pomegranate Salsa

January 24, 2010


So many people tell me that they’re intimidated to grill pork tenderloins. Don’t be. They are really simple to do and come out tasting great, especailly this recipe for Pork Tenderloin with Pomegranate Salsa. I developed this recipe for POM Pomegranate juice and promotion of pomegranates, and it is really delcious and healthy. If you don’t eat pork, this salsa goes great with chicken or fish. This makes a great Sunday night or weeknight dinner. It’s so pretty and flavorful.

Pork Tenderloin with Pomegranate Salsa

Prep: 25 minutes
Cook: 20 minutes
Yield: 6 to 8 servings
11/4 cups pomegranate juice, divided
1 tablespoon oil
2 cloves garlic
2 tablespoons chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 (1-pound) pork tenderloins
1 cup pomegranate seeds
3/4 cup diced fresh pineapple
1/4 cup diced green bell pepper
1/4 cup diced purple onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1. Combine 1 cup pomegranate juice and next 6 ingredients in a large zip-top plastic bag. Marinate in refrigerator at least 4 hours (up to 24), turning bag occasionally.

2. Combine pomegranate seeds and remaining ingredients in a medium bowl, tossing gently. Refrigerate and set aside.

2. Preheat grill.

3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray over medium-high heat; grill 20 minutes or until a thermometer registers 160° (slightly pink), basting often with remaining 1/4 cup pomegranate juice. Let stand 10 minutes before thinly slicing. Serve with Pomegranate Salsa.


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