FLAVOR BOOSTER Although the crimson glaze contains only a few ingredients, it tastes surprisingly rich, thanks to molasses and tart pomegranate juice. Here the pork is served with couscous and a salad of Bibb lettuce, celery, and parsley.

　　

Ingredients

serves 4

　　1 tablespoon olive oil

　　1 pork tenderloin (about 1 pound)

　　Coarse salt and ground pepper

　　1 cup unsweetened pomegranate juice

　　1 tablespoon unsulfured molasses

　　1/4 cup dried currants

　　

Step 1

Preheat oven to 350°F. In a large ovenproof skillet, heat oil over medium-high. Pat dry pork and generously season with salt and pepper; cook until browned on all sides, 6 to 8 minutes. Transfer skillet to oven, and roast until an instant-read thermometer inserted in thickest part of tenderloin registers 140°F, 10 to 15 minutes. Remove pork from oven, place it on a plate, and tent with foil.

　　

Step 2

Add pomegranate juice, molasses, and currants to skillet and bring to a boil over medium-high heat. Cook until sauce is thickened to a glaze (it should coat the back of a spoon and hold a line drawn through it with your finger), 5 to 6 minutes. To serve, slice pork against the grain, and drizzle with glaze.

　　

About Pomegranate Juice

Step 3

You’ll find bottled pomegranate juice in most supermarkets and health-food stores. Check the ingredients list, and select one without added sugar, other juices, or preservatives.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 241

　　

Step 6

Fat: 7.3g (1.8g Saturated Fat)

　　

Step 7

Protein: 24.4g

　　

Step 8

Carbohydrates: 19.3g

　　

Step 9

Fiber: 0.6g

　　Everyday Food: Light