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Rosemary-Crusted Pork with Pomegranate
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Description
Tastes like Christmas.
Ingredients
- 2 whole Pork Tenderloins, About 2 Pounds Each
- 2 whole Large Sprigs Rosemary, Leaves Removed And Stems Discarded
- 4 cloves Garlic, Peeled And Roughly Chopped
- 1 teaspoon Coarse Salt
- ½ cups Chicken Stock
- 2 Tablespoons Olive Oil
- ½ cups Pomegranate Arils
Preparation
Preheat the oven to 375 F. 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.
Roast for 30-45 minutes until the internal temperature reads 150 F. Remove dish from the oven and set it on a rack. Tent the pork with foil and let it rest for 15-30 minutes.
Slice into medallions, and sprinkle the pomegranate arils all over the pork before serving.
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