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Rosemary Crusted Pork with Pomegranate


  • Total Time: 55 minutes

Ingredients

Scale
  • 2 pork tenderloins, about 2 pounds each
  • 2 large sprigs rosemary, leaves removed and stems discarded
  • 1 teaspoon coarse salt
  • 4 cloves garlic, peeled and coarsely chopped
  • 1/2 cup chicken stock
  • 2 tablespoons olive oil
  • 1/2 cup pomegranate arils

Instructions

  1. Preheat the oven to 375F. Place the pork in a baking dish. On a cutting board, mince the rosemary, garlic, and salt together to form a paste. Rub the rosemary mixture all over the pork. Pour the stock into the bottom of the baking dish, and drizzle the tenderloin with the olive oil.
  2. Roast for 30 - 45 minutes until an internal thermometer reads 150F. Tent the pork with foil and let rest for 15 - 30 minutes. Slice into medallions, and sprinkle the pomegranate arils all over the pork before serving.
  • Prep Time: 10
  • Cook Time: 45

Nutrition

  • Serving Size: 6
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