Sweet and tart! Dates and Pomegranates -This heart healthy dish is delicious! I made it on Sunday night and had leftovers last night, which were even better!
Sweet and tart! Dates and Pomegranates -This heart healthy dish is delicious! I made it on Sunday night and had leftovers last night, which were even better!
Ingredients:
2 Tablespoons pomegranate juice
2 pitted dates – plus more for garnish
1 Tablespoon fresh thyme
2 garlic cloves roughly chopped
1/4 teaspoon red pepper flakes
1/4 cup diced shallots
1 Tablespoon Dijon mustard
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 Tablespoons extra virgin olive oil
1 1/2 lbs pork tenderloin
1/4 cup pomegranate seeds
Directions:
Make the marinade by combining all the ingredients, minus the pork and the pomegranate seeds, into a food processor.
Place the pork in a ziploc bag and let pork sit in marinade for at least 30 minutes.
Place the pork in a cast iron skillet or dutch oven with 1 Tablespoon olive oil. Sear each side for 2 minutes.
Place the skillet and/or dutch oven into an oven preheated to 425 degrees.
Roast meat for 15 minutes or until the internal temperature is 145 degrees.
Remove from oven and let stand 5 minutes.
Slice pork and sprinkle with pomegranate seeds and and dates.
Sweet and tart! Dates and Pomegranates -This heart healthy dish is delicious! I made it on Sunday night and had leftovers last night, which were even better!
Ingredients:
2 Tablespoons pomegranate juice
2 pitted dates – plus more for garnish
1 Tablespoon fresh thyme
2 garlic cloves roughly chopped
1/4 teaspoon red pepper flakes
1/4 cup diced shallots
1 Tablespoon Dijon mustard
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 Tablespoons extra virgin olive oil
1 1/2 lbs pork tenderloin
1/4 cup pomegranate seeds
Directions:
Make the marinade by combining all the ingredients, minus the pork and the pomegranate seeds, into a food processor.
Place the pork in a ziploc bag and let pork sit in marinade for at least 30 minutes.
Place the pork in a cast iron skillet or dutch oven with 1 Tablespoon olive oil. Sear each side for 2 minutes.
Place the skillet and/or dutch oven into an oven preheated to 425 degrees.
Roast meat for 15 minutes or until the internal temperature is 145 degrees.
Remove from oven and let stand 5 minutes.
Slice pork and sprinkle with pomegranate seeds and and dates.
Sweet and tart! Dates and Pomegranates -This heart healthy dish is delicious! I made it on Sunday night and had leftovers last night, which were even better!
Ingredients:
2 Tablespoons pomegranate juice
2 pitted dates – plus more for garnish
1 Tablespoon fresh thyme
2 garlic cloves roughly chopped
1/4 teaspoon red pepper flakes
1/4 cup diced shallots
1 Tablespoon Dijon mustard
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 Tablespoons extra virgin olive oil
1 1/2 lbs pork tenderloin
1/4 cup pomegranate seeds
Directions:
Make the marinade by combining all the ingredients, minus the pork and the pomegranate seeds, into a food processor.
Place the pork in a ziploc bag and let pork sit in marinade for at least 30 minutes.
Place the pork in a cast iron skillet or dutch oven with 1 Tablespoon olive oil. Sear each side for 2 minutes.
Place the skillet and/or dutch oven into an oven preheated to 425 degrees.
Roast meat for 15 minutes or until the internal temperature is 145 degrees.
Remove from oven and let stand 5 minutes.
Slice pork and sprinkle with pomegranate seeds and and dates.
Nutritional Value
278 calories per serving
11 g fat
8 g carbs
36 g protein
1 g fiber
*Recipe can be found in this month’s issue of Shape Magazine
278 calories per serving
11 g fat
8 g carbs
36 g protein
1 g fiber
*Recipe can be found in this month’s issue of Shape Magazine
278 calories per serving
11 g fat
8 g carbs
36 g protein
1 g fiber
*Recipe can be found in this month’s issue of Shape Magazine
:
2 Tablespoons pomegranate juice
2 pitted dates – plus more for garnish
1 Tablespoon fresh thyme
2 garlic cloves roughly chopped
1/4 teaspoon red pepper flakes
1/4 cup diced shallots
1 Tablespoon Dijon mustard
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 Tablespoons extra virgin olive oil
1 1/2 lbs pork tenderloin
1/4 cup pomegranate seeds
Directions:
Make the marinade by combining all the ingredients, minus the pork and the pomegranate seeds, into a food processor.
Place the pork in a ziploc bag and let pork sit in marinade for at least 30 minutes.
Place the pork in a cast iron skillet or dutch oven with 1 Tablespoon olive oil. Sear each side for 2 minutes.
Place the skillet and/or dutch oven into an oven preheated to 425 degrees.
Roast meat for 15 minutes or until the internal temperature is 145 degrees.
Remove from oven and let stand 5 minutes.
Slice pork and sprinkle with pomegranate seeds and and dates.
Nutritional Value
278 calories per serving
11 g fat
8 g carbs
36 g protein
1 g fiber
*Recipe can be found in this month’s issue of Shape Magazine