Savory and delicious: roasted pork with sweet pomegranate sauce

Extra-delicious with pomegranate syrup, this lean, juicy pork tenderloin recipe is comforting and filling. With fall-off-the bone goodness and tasty roasted butternut squash, it makes a hearty family meal.

Prep time: 10 minutes

Cooking time: 35 to 40 minutes

Serves: 4

• 500 g (1 lb) pork tenderloin, trimmed
• 175 ml (3/4 c) unsweetened pomegranate juice
• 175 ml (3/4 c) reduced-sodium chicken broth
• 5 ml (1 tsp) cornstarch
• 1 kg (4 c) peeled butternut squash, cut in 2.5 cm (1 in) cubes
• 500 g (2 c) whole shallots or cipollini onions, peeled
• 15 ml (1 tbsp) plus 10 ml (2 tsp) olive oil
• 5 ml (1 tsp) brown sugar
• 2 ml (1/2 tsp) ground coriander
• 1 ml (1/4 tsp) ground red pepper (cayenne)
• 5 ml (1 tsp) ground cumin
• 2 ml (1/2 tsp) salt
• 2 ml (1/2 tsp) freshly ground black pepper

1. Preheat oven to 220°C (425°F). Coat a large roasting pan or baking sheet with cooking spray.
2. In a medium bowl, combine  squash, shallots, 15 ml (1 tbsp) oil, 1 ml (1/4 tsp) salt and 1 ml (1/4 tsp) pepper. Toss to coat. Spread vegetables in the pan and bake for 15 minutes.
3. Meanwhile, in a small bowl, mix cumin, brown sugar, coriander, and red pepper. Add remaining 1 ml (1/4 tsp) salt and 1ml  (1/4 tsp) pepper. Pat pork dry and rub with  spice mixture.
4. Heat remaining 10 ml (2 tsp) oil in a large nonstick skillet over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides (about 4 minutes).
5. Stir vegetables and push them to the outside of pan. Place pork in the centre. Bake, stirring vegetables occasionally, until pork is just cooked through. An instant-read thermometer inserted in the centre should register 68°C (155°F). The temperature will rise to 71°C (160°F) during resting when the vegetables are tender (about 20 to 25 minutes).
6. Meanwhile, add pomegranate juice to skillet and bring to a boil. Boil until reduced to 150 ml (2/3 c) (about 10 minutes). In a small bowl, mix 45 ml (3 tbsp) water and cornstarch. Add mixture to sauce and cook, stirring, until slightly thickened (about 1 minute).
7. Transfer vegetables to a bowl and pork to a cutting board. Let pork rest for 5 minutes before carving. Cut into 1-centimetre (1/2-inch) slices and serve with the vegetables and sauce.

Each portion provides 0.3 serving fruit, 1.4 servings vegetables and 8 g good fat.

• 316 calories
• 31 g carbohydrates
• 27 g protein
• 4 g fibre
• 11 g fat
• 3 g saturated fat
• 65 mg cholesterol
• 452 mg sodium

Personalize this recipe with your favourite root veggies, and make it a tasty go-to meal dinner guests will love.