By Devin Alexander
Ingredients
- 1 tablespoon pomegranate molasses
- 1/2 tablespoon stevia honey blend sweetener (such as Truvia Nectar)
- 1/2 teaspoon dried red pepper flakes
- 1 teaspoon extra virgin olive oil 1 (1 1/4 pound) pork tenderloin, trimmed (1 pound after being trimmed)
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/8 teaspoon garlic powder
- Olive oil spray (propellant free)
Directions
- Preheat the oven to 350°F. Line a medium baking sheet with nonstick foil.
- Add the molasses, sweetener, and red pepper flakes to a small bowl. Using a small whisk, stir them together until mixed well. Set aside.
- Drizzle the olive oil evenly over the trimmed tenderloin. Using a pastry brush or your hands, rub it over the tenderloin to completely cover it. Then sprinkle the salt, pepper, and garlic powder evenly over it. If the tenderloin tapers at one end, tuck that end under just enough that it becomes the thickness of the rest
of the tenderloin (this helps with even cooking). - Heat a large nonstick skillet to medium high heat. When the pan is hot, remove it from the heat just long enough to mist it with spray. Add the tenderloin. Cook it until it is just browned all over, about one minute per face.
- Transfer the tenderloin to the prepared baking sheet. Using a small pastry brush, brush the pomegranate mixture on the top and sides of the tenderloin. Bake for 16-20 minutes or until the tenderloin is barely pink inside.
- Remove the baking sheet from the oven and tent the pork loosely with aluminum foil for 5-10 minutes. Transfer the tenderloin to a cutting board, reserving any leftover jus (pan juices). Slice the pork at a diagonal into thin slices. Transfer it to a serving platter or divide the slices among 4 plates. Drizzle the remaining jus evenly over the slices. Serve immediately.
Cook’s Notes
Make sure to purchase a pomegranate molasses that is a pure pomegranate concentrate. Some are basically sugar water (if sugar is the first ingredient, definitely run!) with a bit of pomegranate flavor. Want to know which brands I use? I’m happy to share—just pop over to www.devinalexander.com/diabetes where I’ve set up a whole section of my website to provide info to help you get the most out of your recipes!
CHOICES/EXCHANGES
- 1/2 carbohydrate, 3 lean protein
PER SERVING
- 160 calories
- 3.5 g fat
- 1 g saturated fat
- 0 g trans fat
- 75 mg cholesterol
- 210 mg sodium
- 460 mg potassium
- 5 g carbohydrate
- 0 g fiber
- 4 g sugars
- 24 g protein
- 280 mg phosphorus
SERVES: 4 • SERVING SIZE: About 4 1/2 ounces • PREP TIME: 10 minutes • COOK TIME: 20–24 minutes
