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This pomegranate marinated pork tenderloin is a really quick, easy, and flavorful weekday dinner to make. With a cast like Farmhouse Originals Pomegranate Vinaigrette from Hidden Valley Ranch, brown rice, Pre-washed greens, goat cheese, and pomegranate seeds- this dish is on the table in no time.
#HiddenValleyIt to make a great meal even better- and prep time easier!
One of the many things I like about a great cut of meat is that it is a blank canvas. Choosing a rub, cooking treatment or marinade is the kind of creativity I like to ‘cultivate’ in the kitchen. Having a well stocked pantry and keeping an eye out for low cost fresh items at the grocery can take a basic dish and kick it up a notch.
You get in a rut certain times of the year when you are really wanting something healthy with a fresh and vibrant taste. I was in that exact mood when I was picking up a few items for dinner. I had 2 pounds of pork tenderloin marinating away in 2 cups of Hidden Valley Ranch Pomegranate Vinaigrette- but I needed something else. Craving both greens and grains I grabbed what I needed for a quick saute.
Making use of pomegranate arils (seeds), I grabbed a package. Not only for color but for the unexpected pop of sweet tart flavor in each bite. Rounding it all out with the cool, creamy taste of goat cheese for a recipe you could find on any elegant fine dining restaurant menu.
From dressings and dips to sandwich spreads and side dishes, the special blend of herbs and spices in Hidden Valley Ranch makes for a delicious twist on all of your favorite recipes. My go-to is using many of their vinaigrette dressings to marinade meats, and several of their classic line dressing choices for hamburgers, meatballs and meatloaf. Lots of options and less hassle than making it all yourself on a busy weeknight.
This pork tenderloin dish can be almost completely prepped while the pork cooks.
I baked it, but you could just as easily grill it or cook it on the stove top. Be sure to keep an eye on it and remove it from heat just as it reaches an internal temperature of 145 degrees. Allow the meat to rest for at least 10 minutes before you slice it for serving. I typically allow my meat to marinade for 2 hours, but do what works for you. I would recommend at least an hour though.
I hope you love this marinated pork tenderloin saute!
Total Servings 6
Moist pork tenderloin that’s been marinated in a pomegranate vinaigrette, then paired with pomegranate arils and goat cheese, and served over brown rice.
2 hrPrep (inc. refrigeration & rest time)
30 minCook Time
2 hr, 30 Total Time
Ingredients
- 2 lbs pork tenderloin
- 1 bottle Hidden Valley Ranch Farmhouse Originals Pomegranate Vinaigrette
- 10 oz (or 2 1/2 C) of shredded mixed green veggies (I used a combination of Brussels sprouts, broccoli slaw, red cabbage and kale)
- 4 C of cooked brown rice (I used a bag of frozen cooked brown rice)
- 2 Tb of olive oil
- Pinch salt/fresh pepper
- 4 oz of goat cheese, crumbled or sliced
- 1 C of pomegranate seeds for garnish
Instructions
- Marinade the pork in a resealable bag with 2 cups of dressing.
- Seal and refrigerate for at least 2 hours.
- Remove and place on a parchment lined rimmed baking sheet and bake for 30 minutes at 400 degrees.
- Keep an eye on the internal temperature as all ovens vary.
- Remove from heat, allow to rest and slice.
- While meat is resting add olive oil to a saute pan and saute brown rice and green veggies on medium heat 5 minutes or until greens have wilted down a bit and have warmed through.
- Remove from heat and plate topped with sliced pork, goat cheese and topped with pom seeds.
From dressings and dips to sandwich spreads and side dish solutions, the special blend of herbs and spices makes Hidden Valley the perfect addition to any recipe. For more delectable ranch recipes, visit www.hiddenvalley.com.
This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.
