mustard pomegranate lamb tenderloin

Ingredients

• Servings: 4
• 1/4 cup pomegranate juice
• 1/4 cup fresh orange juice
• 1 1/2 tablespoons dijon mustard
• 1 tablespoon honey
• 1 teaspoon minced garlic
• 1 teaspoon orange zest
• 1 dash cayenne pepper
• 1 (1 1/2 pound) lamb tenderloin
• 4 tablespoons pomegranate seeds

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• in a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. tighten lid, and shake until everything is mixed well. pour over lamb tenderloin in a large resealable plastic bag. seal bag, and refrigerate for at least one hour and up to 3 hours.
• preheat oven to 350 degrees f (175 degrees c). coat a large roasting pan with cooking spray. remove tenderloin from marinade, reserving the marinade. place meat in roasting pan, and arrange pan on center rack in oven.
• pour marinade into a small saucepan. bring to a boil, reduce heat to simmer, and reduce volume by half. remove from heat. place 1/2 of liquid in a cup for basting, and reserve to use as a sauce.
• roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 145 degrees f (63 degrees c) when measured in the thickest part of the tenderloin. remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.