POMEGRANATE WITH CEREAL, SALAD, PORK

1 1/3 pounds pork

tenderloin 3 teaspoons olive oil,

divided

1/8 teaspoon salt

1/4 teaspoon ground

black pepper 2 shallots, finely sliced 1 teaspoon flour

1 cup pomegranate juice 2 tablespoons

pomegranate seeds

Preheat the oven to 400 degrees. Brush the tenderloin with 1 teaspoon olive oil, and sprinkle it with the salt and pepper. Heat the remaining 2 teaspoons olive oil in a cast-iron skillet over high heat. Sear the tenderloin for 2-3 minutes per side, until browned. Then transfer the tenderloin, in the skillet, to the oven.

Roast the tenderloin for about 15 minutes until the internal temperature reaches 145 degrees. Transfer the meat to a serving tray, tent it with aluminum foil, and let it rest.

Carefully return the hot skillet to the stovetop over medium heat. Add the shallots to the remaining pork drippings and saute them until soft, about 3 minutes. Sprinkle the shallots with the flour and stir, cooking until the flour browns, about 2 minutes. Add the pomegranate juice and deglaze the skillet, scraping up any burned bits. Simmer for 2 minutes longer until the juice thickens. Spoon the shallots and sauce over the pork tenderloin and serve immediately, garnish with pomegranate seeds. Serves 4.

Per serving: 255 calories (percent of calories from fat, 31), 32 grams protein, 11 grams carbohydrates, trace fiber, 9 grams fat (2 grams saturated), 98 milligrams cholesterol, 84 milligrams sodium.