PORK TENDERLOIN WITH POMEGRANATE AND ORANGE

PORK TENDERLOIN WITH POMEGRANATE AND ORANGE image

Categories Pork

Yield 6 servings

Number Of Ingredients 16

2-1 1/2 pork tenderloins
SPICE PASTE
1/4 cup fresh orange juice
2 tablespoons soy sauce
2 tablespoons grated fresh ginger
2 tablespoons pomegranate syrup or pomegranate molasses
2 tablespoons hot mustard
Grated zest of 1 ornage
2 teaspoons finely minced garlic
BASTING SAUCE
1/3 cup fresh orange juice
3 tablespoons honey
3 tablespoons pomegranate syrup or pomegranate molasses
2 tablespoons soy sauce
2 tablespoons rserved paste
Pomegranate seeds for garnish

Steps:

For the Spice Paste: In a bowl, stir together the orange juice, soy sauce, ginger, pomegranate syrup, hot mustard, orange zest, and garlic. Reserve 2 tablespoons paste for the sauce. Rub the remaining spice paste onto the meat. Cover and marinate in the refrigerator at least 6 hours or overnight. Let the meat stand at room temperature for 30 minutes before cooking. For the Basting Sauce: In a bowl, whisk the orange juice, honey, pomegranate syrup, soy sauce, and reserved 2 tablespoons spice paste to blend. Set aside 1/4 cup sauce to spoon on at the end. Preheat gas grill. Grill the pork, basting with the sauce and turning a few times for even cooking, until an instant-read thermometer registers 140 degrees, 5 to 8 minutes per side for tenderloins. Transfer the meat to a carving board and let stand for 10 minutes. Slice thinly. Spoon the reserved basting sauce iover the meat. Garnish with pomegranate seeds.