POM Pork Tenderloin With Pomegranate and Onion Marmalade

Tenderloins:

• 1 cup POM Wonderful 100% Pomegranate Juice
• 2 1–lb. pork tenderloins
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 tablespoon dried rosemary (or 3 tablespoons fresh rosemary)
• 1 pound prosciutto, sliced thin, plus string to tie to tenderloins
• 1 tablespoon olive oil
• 1 cup chicken broth

Marmalade:

• 1 cup POM Wonderful Pomegranate Arils
• 1 12–oz. bag frozen whole petite onions, thawed*
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoons salt
• 4 tablespoons honey
• 2 tablespoons white wine vinegar or lemon juice, with the lemon zest
  

Tenderloins:

Preheat oven to 375°F. Rub each tenderloin with salt, pepper, thyme, and rosemary. Wrap each tenderloin with prosciutto and tie at intervals with string. Over medium-high heat on the cooktop, brown tenderloins in an ovenproof skillet. Reduce heat to low; add chicken broth and POM Wonderful 100% Pomegranate Juice. Cover and bake until pork is done or meat thermometer inserted in center is 165°F, about 25–30 minutes. Prepare marmalade while tenderloins are baking. Remove string and slice each tenderloin.

Marmalade:

Heat a skillet over medium-high heat; add water and thawed onions. Reduce heat to low and cook until soft, about 15–20 minutes. Add salt, honey, and white wine vinegar (or lemon juice and lemon zest). Cook until onions are glazed and sauce is thickened. Stir in POM Wonderful Pomegranate Arils and serve this pomegranate recipe hot with pork.

*If using fresh pearl onions, remove skin by blanching in a pot of boiling water and then cooling in a bowl of ice water. Slip off onionskins and proceed with recipe.