The glaze left in the pan goes great with blistered or roasted green beans!
2 tablespoons olive oil
1 (1 1/2 pound) pork tenderloin
Kosher salt and ground black pepper
8 slices bacon (recommend using regular, NOT thick sliced)
1 cup pomegranate juice, divided
1/4 cup honey
1/4 - 1/2 cup pomegranate seeds
Heat the oven to 350 degrees F.
Set aside 2 tablespoons of the pomegranate juice. Combine the remaining
pomegranate juice and honey in a small pot. Bring the mixture to a boil over
medium-high heat, stirring often. Reduce heat to medium and continue to
cook, stirring occasionally, until the mixture is reduced by half, about
Remove from heat and allow the glaze to cool and thicken while you
prepare the remaining ingredients.
Generously sprinkle the pork tenderloin with salt and pepper.
In a large ovenproof skillet, heat the oil over medium heat. Place the
pork in the skillet and brown on all sides.
Remove to a cutting board. Use the 2 tablespoons pomegranate juice to
deglaze the pan, scraping up any brown bits on the bottom, then remove the
pan from heat.
Wrap the bacon slices around the pork, overlapping them so the ends stay
secure. Place the pork tenderloin back in the skillet. Pour the glaze over
the pork, using a brush to make sure it's thoroughly covered.
Place the pork in the oven and roast uncovered, scooping up and brushing
the pork with the juices from the pan every 10 minutes. Roast for 25-30
minutes, or until a thermometer reads 145 degrees F.
Remove the pork from the oven and glaze again. Allow to rest for 5
minutes then glaze a final time, sprinkle with pomegranate seeds, and serve.