Pork Tenderloin with Pomegranate Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seared pork tenderloin topped with a sweet-tart pomegranate sauce with garlic and rosemary. Elegant and balanced with Italian-inspired flavors. Impressive enough for special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 600 g pork tenderloin (- ~1.3 lb pork tenderloin)
- 2 pomegranates (- 1 ½ for juice + ½ for kernels)
- 2 cloves garlic
- 2 sprigs rosemary (- + more for decoration)
- 40 g flour (- ~ ⅓ cup )
- 50 g olive oil (- ~ 4 tablespoons, extra virgin )
- salt (- to taste)
- black pepper (- to taste)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 261mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 867mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.