| | Directions | | Trim silverskin and excess fat from pork and place in a greased, shallow one-quart baking dish; sprinkle generously with salt and pepper. Combine pomegranate juice, cherries, vinegar, wine, garlic, shallot and rosemary in a small bowl and pour over pork. Cover and refrigerate 2 to 24 hours, turning pork occasionally. Remove from refrigerator 30 minutes before roasting. Preheat oven to 375°. Roast pork, uncovered, for 25-35 minutes, basting occasionally, until internal temperature of pork reaches 155°. Remove from oven, transfer pork to a cutting board, cover with foil and allow to rest 5-10 minutes before slicing. Slice pork into 1/2-inch slices and drizzle with pan juices. Serves 4. |
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| Ingredients | | - |  | 1 pork tenderloin (1 1/2 pound ) |
| - | | Salt and black pepper, to taste |
| - | | 1/2 cup pomegranate juice |
| - | | 1/4 cup dried cherries |
| - | | 2 tablespoons balsamic vinegar |
| - | | 1 tablespoon dry red wine |
| - | | 2 cloves garlic, minced |
| - | | 1 shallot, thinly sliced |
| - | | 1 1/2 tablespoons chopped fresh rosemary |
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