/Pomegranate Glazed Pork

Pomegranate Glazed Pork

I plan our meals well in advance  – I love to sit down with cookbooks or look online for inspiration. Sometimes I’ll follow a recipe exactly and other times I’ll pull together lots of loose ends and start creating a new recipe of my own. Even if dinner changes significantly from my initial scribbles to the final recipe I still start with a plan. In the case of this recipe for Pomegranate Glazed Pork I started out with virtually no idea where it would end up. All I had was a pork tenderloin that I saw at the supermarket and the confidence that it would turn out ok in the end…

I knew I’d be ok as in a worst case scenario I could slice it into medallions, dust it with some paprika and a few herbs then flash fry it. This very quick way of pork has been one I’ve come back to time and time again in the past, so the back up plan was very much in place. Fortunately I didn’t need to revert to the back-up plan as a quick rifle though the larder came up trumps.

The half-empty bottle of pomegranate molasses was staring at me begging to be used, so how could I refuse? The eagle-eyed among you may have noticed that there have been a few recipes recently that use pomegranate molasses and yes, I may a little obsessed. You can hardly blame me though as the mixture of sweetness and sharpness has noticably enhanced every meal I’ve used it in. I should extend my thanks to Thomasina Miers for bringing it to my attention!

Here it’s used alongside soy sauce, garlic and ginger – the staples of most of my Asian-inspired cooking – to marinate the pork for several hours and bring an almost barbecue-sauce like flavour to proceedings. The residual marinade doesn’t go to waste either – I’ve reduced it down to provide a companion dipping/pouring sauce that’s packed with flavour. I love the colour of the marinaded pork just before it goes into the pan:

Served with a few steamed vegetables – in this case asparagus and broccoli – you soon have a quick-to-cook, healthy dinner. Most of the preparation was done before I left the house in the morning – all I needed to do was come home from work and bring it all together.



Pomegranate Glazed Pork

Make sure that you marinate the pork well in advance to maximise the flavours of this dish. Sweet-sharp pomegranate and salty soy really do go well with tender pork loin.

Course Main Course
Cuisine Pork
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 612 kcal
Author scottsilverthorn


for the Marinade

  • 2 tbsp Pomegranate Molasses
  • 2 tbsp Soy Sauce
  • 1 tbsp Clear Honey
  • 1 tbsp Vegetable Oil
  • 1 clove Garlic peeled and crushed
  • 1 tsp Root Ginger crushed
  • ½ tsp Dried Chilli Flakes
  • 400 g Pork Fillet (Tenderloin)

To Serve

  • 100 ml Water
  • 2 tsp Sugar
  • 1 tbsp Vegetable Oil
  • 2 Spring Onions finely sliced
  • 125 g Asparagus Tips steamed
  • 125 g Broccoli Florets steamed
  • 150 g Basmati Rice cooked per packet instructions


Marinate the Pork

  1. Put all of the marinade ingredients (except the pork) into a large bowl or zip-loc bag. Mix well then add in the whole pork loin, ensuring it's well coated in the marinade. Cover or seal and leave in the fridge for at least 4 hours, preferrably 8, for the flavours to develop.

Cook the Dish

  1. Pour the remaining marinade into a small pan and add 100ml of water and 2 tsp of sugar. Bring to the boil then reduce the heat and simmer for 10-15 minutes until reduced and thickened.

  2. Meanwhile, heat the oil in a large frying pan or wok and add the pork. Fry for a few minutes on each side until lightly browned and cooked through. 

  3. Serve the pork on top of the cooked rice, accompanied by the steamed vegetables. You can either serve the reduced sauce poured over the pork or alongside as a dipping sauce.

Recipe Notes