Prep time: 30 min.

Cook time: 1 hour

Serves: 6


  • 4 – 6 Garlic Cloves, Chopped
  • 2 tbsp. of Whole Grain Dijon Mustard
  • 2 tbsp. of Maple Syrup
  • ¼ Cup of Extra Virgin Olive Oil
  • 1 ½ – 2 lbs. of Pork Tenderloin (a packaged pork tenderloin over 1 ½ lbs. will likely include 2 tenderloins)
  • 1 tbsp. of Fine Kosher Salt
  • 2 tbsp. of Vegetable Oil
  • ½ Cup of Vegetable Broth
  • Fresh Rosemary Sprigs
  • Pomegranate Seeds


Step 1

Heat your oven to 350 degrees.

Step 2

Whisk the chopped garlic, whole grain dijon mustard, maple syrup, and extra virgin olive oil together in a bowl and set aside.

Step 3

Sprinkle salt on all sides of the pork tenderloin(s) and gently massage the salt in.

Step 4

Rub the garlic/mustard/maple syrup/olive oil mixture evenly on the pork.

Step 5

Heat a large skillet with a lid or Dutch oven over medium heat. Add the vegetable oil.


Step 6

Sear the tenderloin(s) for 3-5 minutes on each side (until the tenderloin is a medium golden brown). If working with two tenderloins, you may have to work in batches depending on the size of your skillet or Dutch oven.

Step 7

Once your tenderloin(s) are seared, place both in the skillet or Dutch oven.

Step 8

Add ½ cup of vegetable broth to your skillet or Dutch oven.

Step 9

Cover your skillet or Dutch oven with a lid and place it into the oven. Cook for 1 Hour.

Step 10

Remove from the oven and let the tenderloin(s) stand for 10 min.

Step 11

 Slice into one-inch medallions. Plate & garnish with fresh rosemary sprigs and pomegranate seeds.

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