Pomegranate-Quince Pork Tenderloin

Makes 4-6 servings


1-1.5 lb pork tenderloin

½ c pomegranate seeds

¼ c pomegranate juice

1 TBSP chili powder

2 TBSP garlic oil

3 TBSP pomegranate-quince white balsamic

Directions:  Preheat oven to 350 degrees (Fahrenheit). Trim any excess fat or silver skin from tenderloin. Coat outside of tenderloin with chili powder; add salt and pepper to taste. Heat medium-large skillet over high heat. Sear tenderloin on all sides. Bake in oven for 20 minutes. Take out and add pomegranate juice. Flip tenderloin. Bake an additional 30 minutes Take out and add balsamic vinegar over top. Bake a final 10 minutes, or until cooked through. (if using a meat thermometer, take out between 150 and 155 degrees Fahrenheit) Let meat rest for at least 20 minutes before cutting. Garnish with fresh pomegranate seeds. Slice pieces into desired thickness, serve and enjoy!