Chipotle-Pomegranate Glazed Roasted Pork Tenderloin

Heat olive oil and garlic in a skillet on medium heat until the garlic is softened.

Add chopped chipotle peppers, adobo sacue, tomato paste, dark brown sugar, dried mustard, molasses and pomegranate juice into the pot with the garlic. Mix together to combine all ingredients.

Simmer and let reduce for 10–15 minutes, or until it reduces to your liking. (I let mine get pretty thick, because I like a thicker sauce, but you can leave it a little runnier, especially if you would like to use it as a marinade). Remove from heat and stir in lemon juice.

Heat some bacon fat in a large skillet over medium/ medium-high heat. Pat dry and sear each side of the tenderloin. Remove and place on a foil-lined baking sheet, brush with some of the glaze and roast in a preheated 425ºF oven for 10 minutes. Remove, brush with more glaze and roast for 5–10 minutes more, or until an instant thermometer reads 145ºF to 155ºF. Let rest 5–10 minutes before slicing (the temperature will rise several degrees during the resting stage). Top the tenderloin medallions with remaining glaze and serve.

Refrigerate any unused sauce for up to 3 weeks.