Pork with Pomegranate Mustard Sauce


1/4 cup fresh squeezed pomegranate juice*

1/4 cup fresh squeezed orange juice*

1 Tablespoon Grey Poupon mustard

1 teaspoon garlic, pressed

1 teaspoon orange zest

1 – 2 pounds pork tenderloin

1 Tablespoon cornstarch

*I use a juicer to extract pulp and seeds from fruit.  Save seeds.


  • In a large sealable plastic baggie, combine pomegranate juice, orange juice, mustard, garlic and zest.
  • Seal bag and use fingers to knead mustard until well blended with juices.
  • Puncture body of pork with fork intermittently along length.
  • Add pork to bag and seal, remove as much air as able before sealing.
  • Marinate for at least 4 hours.
  • Preheat oven to 250 degrees F.
  • Remove pork from bag, do not discard juice.  Lay pork in a large baking dish and cover with aluminium foil.
  • In a medium saucepan over low to medium heat, pour juice mixture and bring to a simmer.
  • Remove 1/4 cup of juice mixture and use to baste meat.  Baste meat every twenty minutes with juice mixture for 1 hour.
  • Add cornstarch to saucepan and blend with a whisk until thickened.  Add seeds and remove from heat.
  • Slice tenderloin and top with sauce.
  • Serve.

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