Brined Pork Tenderloin with Pomegranate Glaze

PORK
13Ingredients
30Minutes

Description

Brining continues to be popular technique to add moisture and flavor to pork. Pomegranate juice continues to be a darling in the food industry because of its antioxidant qualities. In this recipe, a popular technique pairs with a sweet pomegranate glaze for an easy meal that can be prepped in advance. This can also be grilled and you can make the glaze in a saucepan following the same instructions below…

Recipe courtesy of Susan Selasky Mickels on behalf of the National Pork Board

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Ingredients

US|METRIC
  • 1 1/4 pounds pork tenderloin (1 tenderloin)
  • 2 quarts water
  • 1/2 cup kosher salt
  • 1/2 cup dark brown sugar
  • 12 ounces beer (Blue Moon)
  • salt (to taste)
  • black pepper (to taste)
  • morton nature seasoning (blend, or favorite all-purpose seasoning)
  • 1 tablespoon italian seasoning
  • 1 tablespoon olive oil
  • 1 1/2 cups pomegranate juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons butter (cold, cut into pieces)
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    Directions

    1. In a large saucepan combine the water, 1/2 cup salt, brown sugar and beer. Heat just until the sugar and salt dissolves. Remove from heat and cool completely. Once cool, place the pork tenderloin in the brine and refrigerate at least 2 hours or overnight.
    2. When ready to cook, preheat the oven to 375 degrees F.
    3. Remove the pork from the brine and rinse it. Discard the brine. Pat the tenderloin dry. Season the tenderloin all over with salt and freshly ground black pepper, the Morton seasoning blend and Italian seasoning.
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