Pomegranate Peppercorn Glaze
Pork Tenderloin with Pomegranate Peppercorn Sauce Adapted by “Now We’re Cooking”- Lisa Bretschneider
  • In a 2 cup measuring cup, whisk together:
  • ½ cup Sonoma Syrup Pomegranate Infused Syrup
  • ½ cup Dijon mustard
  • ½ teaspoon black pepper
  • 2 Tablespoons olive oil
  • 2 teaspoons garlic
  • Add to a gallon ziploc:
  • 2 pork tenderloins (about 1 lb each)
  • ½ the sauce you just made
  • Massage well so that pork is coated. Let marinate for 4-24 hours.
  • Mix together:
  • 1 cup béchamel sauce
  • The rest of the sauce you made above
  1. Grill or roast the pork tenderloins. Grill about 3-4 minutes per side (4 sides) or roast in a 375 oven for 30-40 minutes. Bring the sauce just to a boil in a small sauce pan. Serve the sauce over the sliced pork tenderloin. We serve this with a wild rice pilaf from Indian Harvest, made using their Whole Grain 5 Wild Rice.
Recipe by Sonoma Syrup at https://sonomasyrup.com/pomegranate-peppercorn-glaze/