Pomegranate Ginger Glazed Pork Tenderloin and Carrots from HeatherChristo.com

Hi guys! Hope you had a great weekend, we did- complete with the most indulgent Sunday ever. If you watched me on insta-stories you would have seen a first class binge taking place. We have kind of been doing a one-meal Sunday type of situation where we wait and eat one big meal while we watch the Seahawks mid-day and then that’s about it. So Pete made GF cauliflower macaroni and cheese with goat cheese for everyone else that was over (of course I was the only one who couldn’t eat it since the girls do fine with some occasional goat cheese) so I made and ate an overboard amount of this salad with grilled chicken. Also, tater tots. Also, I made chocolate chips banana bread from Pure Delicious and these cookies with coconut, cranberries, sour cherries and macadamia nuts added to them. I ate too many of them in case you were wondering.

Pomegranate Ginger Glazed Pork Tenderloin and Carrots from HeatherChristo.com

I also announced that a week from today (the 16th) Pete and I starting a Whole30- let me know if you are interested and I will journal it again!

I would start tomorrow but I am stage momming for Coco while she films a movie in Eastern Washington on Monday (who IS she!?) and then Pete and I are going to be in New York for a few days. But when I get back I am going to be super focused and get myself together Whole30 style!

Pomegranate Ginger Glazed Pork Tenderloin and Carrots from HeatherChristo.comOk- enough babbling about my over-eating of cookies, lets talk about this beautiful Fall dish that is just what you need for this weeks dinner! It is easy enough for a Monday night, but elegant and special enough to serve at a dinner party! I like it with these Whipped Sweet Potatoes or with Crispy Ginger Rice. And the COLOR??!!! So pretty and so delicious- a winning combo!

Pomegranate Ginger Glazed Pork Tenderloin and Carrots from HeatherChristo.com

Pomegranate Ginger Roast Pork Tenderloin and Carrots
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pork tenderloin
  • kosher salt
  • 1 tablespoon olive oil
  • 1 pound peeled rainbow carrots
  • Pomegranate Ginger Sauce
  • 2 tablespoons fresh ginger, chopped
  • 2 cloves garlic
  • ¼ cup honey
  • ¼ cup tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 ½ cups pomegranate juice
  • ⅓ cup pomegranate seeds
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put a cast iron pan over high heat and add the olive oil. While the oil gets hot sprinkle the tenderloin with kosher salt on all sides.
  3. Place the tenderloin in the hot pan and add the carrots to both sides. Sear the tenderloin on all sides until golden, about 1 minute on each side.
  4. Meanwhile add the ginger, garlic, honey, tamari, vinegar, sesame oil and juice to a pan and bring to a simmer. Whisk well to combine the melted honey in. Add the sauce to a blender and puree on high. Season to taste with kosher salt.
  5. Pour the sauce over the pork and carrots and place the pan in the oven. Roast at 375 for 15 minutes.
  6. Remove the pan from the oven and transfer the pork to a cutting board to rest. Transfer the cooked carrots to a serving platter and then put the pan with the sauce over high heat on the stove pot and simmer until the sauce has slightly thickened.
  7. Slice the pork and arrange it on the platter with the carrots and then pour the sauce over the top of the pork and carrots. Sprinkle with the pomegranate seeds and serve hot.

 

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Pomegranate Ginger Glazed Pork Tenderloin and Carrots from HeatherChristo.com

Hi guys! Hope you had a great weekend, we did- complete with the most indulgent Sunday ever. If you watched me on insta-stories you would have seen a first class binge taking place. We have kind of been doing a one-meal Sunday type of situation where we wait and eat one big meal while we watch the Seahawks mid-day and then that’s about it. So Pete made GF cauliflower macaroni and cheese with goat cheese for everyone else that was over (of course I was the only one who couldn’t eat it since the girls do fine with some occasional goat cheese) so I made and ate an overboard amount of this salad with grilled chicken. Also, tater tots. Also, I made chocolate chips banana bread from Pure Delicious and these cookies with coconut, cranberries, sour cherries and macadamia nuts added to them. I ate too many of them in case you were wondering.

Pomegranate Ginger Glazed Pork Tenderloin and Carrots from HeatherChristo.com

I also announced that a week from today (the 16th) Pete and I starting a Whole30- let me know if you are interested and I will journal it again!

I would start tomorrow but I am stage momming for Coco while she films a movie in Eastern Washington on Monday (who IS she!?) and then Pete and I are going to be in New York for a few days. But when I get back I am going to be super focused and get myself together Whole30 style!

Pomegranate Ginger Glazed Pork Tenderloin and Carrots from HeatherChristo.comOk- enough babbling about my over-eating of cookies, lets talk about this beautiful Fall dish that is just what you need for this weeks dinner! It is easy enough for a Monday night, but elegant and special enough to serve at a dinner party! I like it with these Whipped Sweet Potatoes or with Crispy Ginger Rice. And the COLOR??!!! So pretty and so delicious- a winning combo!

Pomegranate Ginger Glazed Pork Tenderloin and Carrots from HeatherChristo.com

Pomegranate Ginger Roast Pork Tenderloin and Carrots
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pork tenderloin
  • kosher salt
  • 1 tablespoon olive oil
  • 1 pound peeled rainbow carrots
  • Pomegranate Ginger Sauce
  • 2 tablespoons fresh ginger, chopped
  • 2 cloves garlic
  • ¼ cup honey
  • ¼ cup tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 ½ cups pomegranate juice
  • ⅓ cup pomegranate seeds
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put a cast iron pan over high heat and add the olive oil. While the oil gets hot sprinkle the tenderloin with kosher salt on all sides.
  3. Place the tenderloin in the hot pan and add the carrots to both sides. Sear the tenderloin on all sides until golden, about 1 minute on each side.
  4. Meanwhile add the ginger, garlic, honey, tamari, vinegar, sesame oil and juice to a pan and bring to a simmer. Whisk well to combine the melted honey in. Add the sauce to a blender and puree on high. Season to taste with kosher salt.
  5. Pour the sauce over the pork and carrots and place the pan in the oven. Roast at 375 for 15 minutes.
  6. Remove the pan from the oven and transfer the pork to a cutting board to rest. Transfer the cooked carrots to a serving platter and then put the pan with the sauce over high heat on the stove pot and simmer until the sauce has slightly thickened.
  7. Slice the pork and arrange it on the platter with the carrots and then pour the sauce over the top of the pork and carrots. Sprinkle with the pomegranate seeds and serve hot.