POM Pork Tenderloin with Pomegranate and Onion Marmalade

by POM Wonderful

Total Prep Time

Over an hour



Degree of Difficulty


Nutritional Overview

Nutrients Per Serving (8 oz.): 587 calories (29% calories from fat, 31% calories from carbs), 59g protein, 45g carbohydrates, 19g total fat (5g saturated), 162mg cholesterol, 2929mg sodium, 2g dietary fiber, 4mcg vitamin A RE, 10mg vitamin C


Juice from 2-3 large POM Wonderful Pomegranates*, or 1 cup POM Wonderful 100% Pomegranate Juice
2 1-lb. pork tenderloins
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 tablespoon dried rosemary (or 3 tablespoons fresh rosemary)
1 pound prosciutto, sliced thin, plus string to tie to tenderloins
1 tablespoon olive oil
1 cup chicken broth

1 cup arils from 1 to 2 large POM Wonderful Pomegranates or POM fresh pomegranate arils
1 12-oz bag frozen whole petite onions, thawed**
1 cup water
1 tablespoons olive oil
1 teaspoons salt
4 tablespoons honey
2 tablespoons white wine vinegar or lemon juice, with the lemon zest


Preheat oven to 375F. Prepare fresh pomegranate juice.* Rub each tenderloin with salt, pepper, thyme and rosemary. Wrap each tenderloin with prosciutto and tie at intervals with string. Over medium-high heat on the cooktop, brown tenderloins in an ovenproof skillet. Reduce heat to low; add chicken broth and pomegranate juice. Cover and bake until pork is done or meat thermometer inserted in center is 165F, about 25 to 30 minutes. Prepare marmalade while tenderloins are baking. Remove string and slice each tenderloin.

Score 1 to 2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Heat a skillet over medium-high heat; add water and thawed onions. Reduce heat to low and cook until soft, about 15 to 20 minutes. Add salt, honey and white wine vinegar (or lemon juice and lemon zest). Cook until onions are glazed and sauce is thickened. Stir in arils and serve this pomegranate recipe hot with pork.