Roast Pork Fillet with Pomegranate

    1 hour 55 min

    A deliciously fruity way to roast pork. Pork fillet is marinated in pomegranate juice, orange juice, mustard, honey, garlic, orange zest and cayenne pepper, then roasted to perfection, before being served with the reduced marinade and a sprinkling of pomegranate seeds.

    44 people made this

    Serves: 4 

    • 4 tablespoons pomegranate juice
    • 4 tablespoons fresh orange juice
    • 1 1/2 tablespoons Dijon mustard
    • 1 tablespoon honey
    • 1 teaspoon finely chopped garlic
    • 1 teaspoon grated orange zest
    • 1 dash cayenne pepper
    • 1 (675g) whole pork fillet
    • 4 tablespoons pomegranate seeds

    Prep:15min  ›  Cook:40min  ›  Extra time:1hr marinating  ›  Ready in:1hr55min 

    1. 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 pork fillet in a large resealable plastic bag. Seal bag and refrigerate for at least one hour and up to three hours.
    2. Preheat oven to 180 C / Gas 4. Spray a large roasting tin with oil spray. Remove pork fillet from marinade, reserving the marinade. Place meat in roasting tin and arrange tin on centre shelf in oven.
    3. Pour marinade into a small saucepan. Bring to the 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.
    4. Roast pork fillet in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 68 degrees C when measured in the thickest part of the pork fillet. Remove pork fillet 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.

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    Reviews in English (34)


    Very tasty! I doubled the marinade and saved half to cook down rather than using what had been marinading on the pork. I also cut the tenderloin down the middle in a "butterfly" fashion so it could absorb more flavor. All in all a great flavor combo. I served with rice and winter squash. YUM!  -  08 Dec 2007  (Review from Allrecipes US | Canada)


    Linda W. is a FANTASTIC cook. This is the 2nd of her recipes I've tried & I cannot wait to try her others. The first one I tried was "Rosemary Chicken with Orange-Maple Glaze". Both are outstanding. For this recipe, I used Linda's recipe more as an inspiration for a chicken dish. I used two boneless skinless chicken breasts instead of pork. I DID NOT marinate the chicken. I simply sprinkled each breast with kosher salt, black pepper and Red Robin seasoning (which is basically a season salt). I cooked the breasts about 7 minutes on each side in some olive oil. Meanwhile I doubled the sauce recipe. I used pomegranate juice (the stuff in the curvy small bottle at the grocery). I did not use an actual pomegranate at any point. After I cooked the chicken breasts on each side for 7 minutes, I poured the sauce over the chicken & quickly scraped up the bits of chicken and flavors from the bottom of the pan. I put a lid on the pan and simmered for 15 minutes. Then I removed the chicken to a plate, added a tablespoon of butter to the sauce and about a tablespoon of brown sugar (the pomegranate juice is pretty tart & the honey wasn't enough to overcome it). I simmered the sauce for 1 more minute then spooned it over the chicken breasts, brown rice & peas. This was excellent and a really nice change of pace for chicken. Thanks again Linda for the recipe inspiration. I look forward to trying your other recipes!  -  07 Apr 2011  (Review from Allrecipes US | Canada)


    I used chicken instead of pork and pan fried it but followed everything else the same. The flavor was amazing. The only thing I would do different next time is to double the sauce to pour over mashed potatoes.  -  05 Nov 2010  (Review from Allrecipes US | Canada)