Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the smoky pomegranate-aji glaze, combine 4 tablespoons of pomegranate molasses, 2 tablespoons of aji amarillo paste, 4 minced garlic cloves, 1/2 finely chopped red onion, 1/4 teaspoon of ground cumin, and 1 tablespoon of olive oil in a small saucepan over medium heat, simmering for 10 minutes until slightly thickened.

2. 2

   Pat dry 1.5 pounds of pork tenderloin with paper towels, then generously season it with 1 teaspoon of sea salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of ground cumin, ensuring an even coating.

3. 3

   Preheat an outdoor grill or prepare a charcoal fire to medium-high heat, allowing the grates to become hot.

4. 4

   Place the seasoned 1.5 pounds of pork tenderloin directly onto the hot grill grates and fire-roast for 15 minutes, turning every 4 minutes to achieve an even sear on all sides.

5. 5

   During the final 10 minutes of grilling, brush the simmering smoky pomegranate-aji glaze generously over the fire-roasted pork tenderloin every 2 minutes, allowing the glaze to caramelize beautifully.

6. 6

   Remove the glazed 1.5 pounds of pork tenderloin from the heat and allow it to rest on a cutting board, tented loosely with foil, for 10 minutes to redistribute the juices.

7. 7

   Slice the rested pork tenderloin into 1-inch thick medallions and arrange them on a serving platter, garnishing with 1/2 cup of fresh pomegranate arils and 1/4 cup of fresh chopped cilantro.