Pomegranate Quince Marinated Pork Tenderloin

Pork Tenderloin with Pomegranate Quince Balsamic and Smoked Bacon Cajun Sea Salt
Dish Type:

Dairy Free, Gluten Free, Main Dishes, Meat and Seafood, Nut Free


All Year

Prep Time:

3 hours




  • 2 lbs Pork Tenderloin
  • ½ cup + drizzle SOOC Pomegranate Quince Balsamic
  • ½ cup Smoked Bacon Cajun Sea Salt
  • ½ cup a Mild SOOC Extra Virgin Olive Oil
  • 1 cup Chicken Stock
  • 2 Tbsp cold Butter

Products used: Cajun Sea Salt , Pomegranate Quince Balsamic Vinegar ,


  • Place pork in a large pan. Drizzle with Pomegranate Quince Balsamic and season generously with Bacon Cajun Sea Salt. Let marinate 2-4 hours in the refrigerator. Drain the pork and pat dry.
  • Place Olive Oil in a large skillet over medium-high heat. Add the pork loin and brown on all sides until golden brown.
  • Remove the pork and place on a platter to keep warm. Drain off any excess oil from the skillet and return to medium heat. Deglaze the pan with ½ cup of the Pomegranate Quince Balsamic and reduce by half.
  • Return the pork to the pan and add chicken stock (just to cover the pork). Cover the pan and bring to a low simmer.
  • Bring the braising liquid to a boil and reduce by half until it is a sauce consistency. (For a richer sauce, add butter to reduced vinegar, off the heat, then stir). Serve sauce over pork loin, sliced into ½ in slices.