Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 1 cup of apple juice, 1/4 cup of pomegranate molasses, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the glaze and marinade.

2. 2

   Place 2 pounds of pork tenderloin in a shallow dish, pour half of the prepared glaze over the meat, ensuring it's evenly coated, then cover and marinate in the refrigerator for at least 30 minutes.

3. 3

   Preheat your grill to a medium-high heat, ensuring the grates are clean, and lightly brush the remaining grill surfaces with 1 tablespoon of olive oil.

4. 4

   Remove the marinated pork tenderloin from the dish, discarding the excess marinade, and grill the pork for 15-20 minutes, turning every 4-5 minutes, until an internal temperature of 145°F (63°C) is reached.

5. 5

   While the pork is grilling, transfer the reserved half of the glaze to a small saucepan and simmer over medium heat for 5-7 minutes until it thickens slightly, creating a richer sauce.

6. 6

   Once the pork tenderloin is cooked, remove it from the grill and let it rest on a cutting board for 5 minutes before slicing it into 1/2-inch thick medallions.

7. 7

   Arrange the sliced pork tenderloin on a serving platter, generously drizzle the thickened apple-pomegranate glaze over the meat, and then sprinkle with 1/4 cup of fresh pomegranate seeds and 2 tablespoons of chopped fresh parsley for garnish.