Pomegranate-Glazed Pork Tenderloin with Walnuts and Mint

Steps

1. Step 1

   Heat the oven to 400°F. Cut each tenderloin crosswise into thick rounds about 1 1/2 inches wide (you'll get 4 to 5 per tenderloin). Pat them dry with paper towels, then season all over with the salt, pepper and cumin.

   10 min · 400°F

   • 2 lb pork tenderloin (2 tenderloins)
   • 1 1/4 tsp kosher salt
   • 1/2 tsp black pepper
   • 1/2 tsp ground cumin
2. Step 2

   Toast the walnuts in a dry skillet over medium heat, tossing often, until fragrant and lightly browned, 3 to 4 minutes. Tip them onto a plate so they stop cooking.

   4 min

   • 1/2 cup walnuts
3. Step 3

   Heat the olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat until it shimmers. Stand the medallions on their cut sides and sear without moving them until deep golden, about 3 minutes, then flip and sear the other cut side 3 minutes more.

   7 min

   • 2 lb pork tenderloin (2 tenderloins)
   • 1 tbsp olive oil
4. Step 4

   Slide the skillet into the oven and roast until the pork registers 140°F at the center of the thickest piece, 8 to 12 minutes. Move the medallions to a plate, tent loosely with foil and let them rest while you make the glaze.

   10 min, hands-off · 400°F

5. Step 5

   Set the skillet back on the stove over medium heat (the handle is hot, so use a towel). Add the garlic and cook, stirring, just until fragrant, about 30 seconds. Pour in the stock, pomegranate molasses and honey, scraping up the browned bits, and simmer until the sauce coats the back of a spoon and is reduced by about half, 4 to 6 minutes.

   6 min

   • 3 cloves garlic
   • 1/4 cup pomegranate molasses
   • 2 tbsp honey
   • 1/2 cup chicken stock
6. Step 6

   Take the pan off the heat and swirl in the cold butter a piece at a time until the glaze is glossy. Stir in any juices from the resting plate and season with salt to taste.

   2 min

   • 2 tbsp unsalted butter
   • salt
7. Step 7

   Return the medallions to the pan and turn them to coat, or arrange them on a platter and spoon the glaze over. Scatter with the toasted walnuts, pomegranate seeds and mint, and serve right away.

   3 min

   • 1/2 cup walnuts
   • 1/3 cup pomegranate seeds
   • 1/4 cup fresh mint leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026