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Apple-Pomegranate Glazed Pork Tenderloin

Apple Pomegranate Glazed Pork Tenderloin

Apple Pomegranate Glazed Pork Tenderloin

It’s day 4 of 14 Days of Apple and I have been mulling over (get it?) creating a savory apple recipe. Everyone knows “pork chops and applesauce.” In essence, this dish is a variation on that theme. Apple slices are stewed in the apple-pomegranate glaze while it simmers and thickens and are served as a side dish and garnish.

I first learned about pomegranate glazes when I watched Tyler Florence’s video Pomegranate-Rosemary Roasted Turkey. This time, I wanted to change up things and incorporate apple flavor into the pomegranate glaze. I knew that apples and pomegranates would work well together because last year, I made an Apple-Pomegranate Quick Bread. Sure enough, these flavors meld perfectly and the cooked apples are the ideal accent. I served this dish with a side of roasted potatoes and Brussels sprouts.

Apple Pomegranate Glazed Pork Tenderloin

Apple Pomegranate Glazed Pork Tenderloin

Apple-Pomegranate Glazed Pork Tenderloin
Serves 4


1.3 lb pork tenderloin
1 Tbsp olive oil
salt & pepper to taste

1 Tbsp unsalted butter
1 apple, peeled and sliced (I used Jonagold)
1/4 cup brown sugar, divided
1 cup Pomegranate juice
1/2 cup apple juice
1/4 cup honey


1. In a small sauce pan, over medium heat, melt the butter. Add half of the brown sugar and the apple slices. Toss the apple slices to coat and sautée for about 2 minutes. Add the pomegranate juice, apple juice, remaining brown sugar and honey. Stir to mix and dissolve ingredients. Bring to a boil. Let boil for 10 minutes. Remove apples and set them aside. Continue simmering for another 10 minutes or until sauce has thickened and coats the back of a spoon. Reduce heat to a low simmer.

2. Heat a grill pan over medium-high heat. Season pork with salt and pepper on all sides. Heat oil in the grill pan. Add pork to pan and brown on all side, turning 1/4 turn every 3-4 minutes. Once browned on all sides, reduce heat to medium and spoon glaze over the pork. Continue glazing and turning every 4-5 minutes until pork has reached an internal temperature of 145˚F – 150˚F for medium rare pork. (A total cooking time of about 30 minutes). Allowing the pork to rest for 5 minutes will bring up its internal temperature another 5˚F. Transfer pork to a serving platter and slice. Garnish with the reserved apples and pomegranate quarters. Serve with roasted Brussels sprouts and potatoes.

Apple-Pomegranate Glazed Pork Tenderloin

Apple-Pomegranate Glazed Pork Tenderloin

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5 Responses to “Apple-Pomegranate Glazed Pork Tenderloin”

  1. November 12th, 2009 at 12:55 pm

    Mathea says:

    This looks so juicy and tender. Lots of pork loins end up looking (and tasting) sort of, well, stiff.

    I’ll stay tuned for more apple-goodness!

  2. November 12th, 2009 at 7:50 pm

    Cookin' Canuck says:

    Great variation (& far more appealing to me) on pork chops and apple. Lovely photos, too!

  3. November 13th, 2009 at 1:39 pm

    My Man's Belly says:

    This looks terrific. I’ve been on a pomegranate tear lately, so this will be a good one to add.

  4. September 14th, 2010 at 8:38 am

    Allison says:

    A friend recommended this website to me, and I’m so glad she did! I made this last night and it was divine. I paired it with oven-roasted broccoli — delicious. Thank you!

  5. September 14th, 2010 at 10:11 am

    StreamingGourmet says:

    That’s so great! I love oven-roasted broccoli! Fall is my favorite cooking season. I hope you’ll come back and visit! Cheers, Amy

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