Pork Tenderloin With Honey-Pomegranate MarinadePomegranate is creative accent to pork and other meats, fish and seafood. In fact, pomegranate juice can be used in just about every course. See our pomegranate dinner party recipes.



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September 2008

Product Reviews / Main Nibbles / Meat & Poultry

Recipes: End-Of-Summer Dinner

Page 5: Pork Tenderloin With Honey-Pomegranate Marinade Recipe


This is Page 5 of an eight-page article. Use the index below to navigate through all the recipes.


Pork Tenderloin With Honey-Pomegranate Marinade

Make pork tenderloin with a zesty rub that combines cinnamon, paprika and cayenne pepper. The pomegranate marinade is a sweet contrast. This two-step cooking method for baby back ribs produces sweet-spicy ribs that are fall-off-the-bone tender.

Serves 4.


Super Spice Grill Blend

  • 2 teaspoons ground cinnamon
  • 2 teaspoons garlic powder
  • 2 teaspoons rosemary leaves, crushed
  • 2 teaspoons thyme leaves
  • 1 teaspoon oregano leaves
  • 1 teaspoon ground sea salt
  • 1/4 teaspoon ground red pepper (cayenne)

Pork Tenderloin With Honey-Pomegranate Marinade

  • 1 tablespoon Super Spice Grill Blend (above)
  • 1/4 cup pomegranate juice*
  • 2 tablespoons honey
  • 2 tablespoons fresh-squeezed lime juice
  • 1 to 1-1/4 pounds pork tenderloin

*Read all about pomegranates and pomegranate juice in our review of the best pomegranate juices.


  1. Mix all marinade ingredients in small bowl until well blended. Reserve 2 tablespoons of the marinade for basting. Place pork in large re-sealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
  2. Refrigerate 1 hour, or longer for extra flavor. Remove meat, poultry or seafood from marinade. Discard any remaining marinade.
  3. Grill over medium heat 25 minutes or until desired doneness, turning occasionally. Baste halfway through cook time with reserved marinade.



Go To Page 6: Grilled Shrimp With Green Tea & Peach Marinade

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