Skip to main content
Fareway

Servings: 6

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

Directions

  1. Place juice in a medium saucepan and bring to a boil.

  2. Reduce heat to medium and cook for 15 minutes or until reduced to 3/4 cup.

  3. Add wine and honey and simmer over low heat for 10 minutes; set aside.

  4. Preheat oven to 350°F.

  5. Slice deep slits on all sides of pork.

  6. Press garlic and rosemary sprigs into slits, pressing well into the center.

  7. Season with salt and pepper and place in a baking dish.

  8. Roast for 30 to 45 minutes or until pork reaches 145°F internally, basting with some of the glaze during the last 15 minutes.

  9. Let stand 10 minutes before slicing.

  10. Serve with remaining glaze.

For other pork tenderloin recipes click here!
© 2019 Fareway Stores, Inc. All Rights Reserved.