Grilled Pork Tenderloin with Fresh Pomegranate Glaze and Baby Arugula

by Chef Jason Santos

Total Prep Time

Over an hour



Degree of Difficulty



POM Molasses
3 cups juice from POM Wonderful Pomegranates (or 3 cups POM Wonderful 100% Pomegranate Juice)
¼ cup sugar
juice from 1 lemon

POM-Brined Pork Tenderloin
2 cups juice from POM Wonderful Pomegranates (or 2 cups POM Wonderful 100% Pomegranate Juice)
¾ cup salt
¾ cup sugar
4 cups hot water
1 teaspoon crushed red pepper flakes
1 bay leaf½ cup whole garlic cloves
2 tablespoons dried thyme
½ teaspoon ground cinnamon
1 small white onion, julienned
salt and pepper to taste
1 large pork tenderloin, approximately 1½ lbs.

Fresh Pomegranate Glaze
1 cup arils from POM Wonderful Pomegranates (or 1 cup POM POMS Fresh Arils)
2 teaspoons POM Molasses
1 cup pure honey
3 tablespoons butter
2 tablespoons red onion, minced
4 cloves garlic, minced
2 teaspoons dried thyme
salt and pepper to taste

Buttermilk Mashed Potatoes
1½ lbs. yukon gold potatoes, peeled and cut into 1½" cubes
¼ cup heavy cream
5 tablespoons butter, chilled
½ cup buttermilk
salt and pepper

1 cup baby arugula
¼ cup vinaigrette of your choice


POM Molasses:
Prepare fresh pomegranate juice, if necessary.* Combine pomegranate juice, sugar and juice from one lemon in a saucepan; bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.

Brining the Pork Tenderloin: (should be done the night before)
Mix together all brine ingredients except water. Add hot water and mix until the salt and sugar are dissolved. Chill. Trim the pork tenderloin of any excess fat and silver skin. Add pork to brine and let sit overnight.

Grilling the Tenderloin:
Brush the grill with vegetable oil. Remove the tenderloin from the brine and discard brine. Season the tenderloin with salt and pepper, and then place in the center of the grate. Cook for 12–15 minutes, turning every 1½–2 minutes, until the tenderloin reaches an internal temperature of 130°F.

Fresh Pomegranate Glaze:
Prepare fresh pomegranate arils, if necessary.** Bring all of the glaze ingredients except the arils to a quick boil, and then shut off the heat; add arils.

Buttermilk Mashed Potatoes:
In a large pot add 2 quarts of water and the potatoes. Simmer uncovered for 10–15 minutes, until the potatoes are cooked. Meanwhile, heat the cream and set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a bowl. Pass the potatoes through the food mill. As soon as the potatoes are mashed, stir in the hot cream and cold butter with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Season with salt and pepper, and serve hot.

To Plate:
Drizzle Fresh Pomegranate Glaze over dish. Dress baby arugula leaves lightly with a tablespoon of your favorite vinaigrette.

*For 5 cups of juice, cut 10–15 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1–2 large POM Wonderful 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.)


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