POMEGRANATE-HONEY PORK TENDERLOIN
Serves: 4
1 ½ lbs (680 g) pork tenderloin, trimmed of extra fat and silverskin (see Note)
Salt and freshly ground pepper 2 tbsp (30 mL) honey
1 tbsp (15 mL) pomegranate molasses (see Note)
2 tsp (10 mL) soy sauce
1 tsp (5 mL) sugar
Juice of ½ lime
Note: With a thin, very sharp knife, cut under one end of this silvery membrane and shave down the length of the meat, pulling the membrane away from the meat so you remove it and not the meat. To make molasses, simmer 1 cup (250 mL) unsweetened pomegranate juice until syrupy.
1. Clean grates of grill and preheat to medium-high. Pat meat dry with paper towels and sprinkle all over with salt and pepper.
2. In a small bowl, whisk together the honey, pomegranate molasses, soy sauce, sugar and lime juice. Salt to taste.
3. Put meat directly on the grill right over the fire, close the lid and sear for three minutes. Turn meat, brush seared side with the glaze, close the lid and sear the second side for three minutes.
4. Turn and brush second side with glaze. Continue to turn and brush with the glaze every few minutes until the internal temperature of the thickest part of the meat is between 135 and 140 F (57 to 60 C), for another 10 to 20 minutes, time depending on thickness of the meat and heat of the grill. If the glaze browns too much, move meat to the edge of the fire or turn the heat down.
5. When done, transfer to a cutting board and let rest until the internal temperature rises to 145 F (63 C). Slice and serve.