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Roasted Pork Tenderloin

1 Pork Tenderloin, cut in half
1 tablespoon Salt
1 tablespoon Sugar
1 tablespoon black Pepper
2 tablespoons Canola oil
1/4 cup pomegranate seeds
4 mint leaves chopped
2 tablespoons chopped parsley
1 teaspoon balsamic vinegar
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper

Combine the sugar, salt and pepper in a large bowl. Press the pork tenderloin into the seasoning mixture on all sides to coat. Heat the canola oil in a sauté pan over medium. Sear the pork on all sides. Place the tenderloin in a roasting pan and roast in 375 degree oven for 8-10 minutes for medium (for half a tenderloin.)

Serve with salad of pomegranate seeds, mint and parsley dressed with balsamic vinegar and olive oil and seasoned with salt and pepper.