1/4 cup pomegranate juice
1/4 cup fresh orange juice
1 1/2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon crushed garlic
1 teaspoon orange zest
1 dash cayenne pepper
1 750g pork tenderloin
4 tablespoons pomegranate seeds
In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. Tighten lid, and shake until everything is mixed well. Pour over pork tenderloin in a large resealable plastic bag. Seal bag, and refrigerate for at least one hour and up to 3 hours.
1. Preheat oven to 180C. Coat a large roasting pan with cooking spray. Remove tenderloin from marinade, reserving the marinade. Place meat in roasting pan, and arrange pan on center rack in oven.
2. Pour marinade into a small saucepan. Bring to a boil, reduce heat to simmer, and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting, and reserve to use as a sauce.
3. Roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade. Remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.