Total Time: 1 hour
- 2 cup pomegranate juice
- 1 cup Mirassou California Merlot
- 1/2 cup honey
- 2 pork tenderloin (about 1 - 1 ½ pounds)
- 1/4 cup garlic, minced
- 1/4 cup fresh rosemary sprigs
- 1 pinch salt
- 1 pinch black pepper
Place juice in a medium saucepan and bring to a boil.
Reduce heat to medium and cook for 15 minutes or until reduced to 3/4 cup.
Add wine and honey and simmer over low heat for 10 minutes; set aside.
Preheat oven to 350°F.
Slice deep slits on all sides of pork.
Press garlic and rosemary sprigs into slits, pressing well into the center.
Season with salt and pepper and place in a baking dish.
Roast for 30 to 45 minutes or until pork reaches 145°F internally, basting with some of the glaze during the last 15 minutes.
Let stand 10 minutes before slicing.
Serve with remaining glaze.