Want to do something special for the holidays? Try this fabulous recipe and wow your friends and family. I love to cook with pork tenderloins, cause you just cannot go wrong with getting the meat right. It really is going to come out tender no matter what, and the most wonderful thing is how fast it cooks. Happy holidays, and please consider calling me for your holiday meals and catering events. Happy Eating!

½ cup minced fresh cilantro
½ cup minced fresh parsley
¼ cup of fresh lemon juice
¼ cup olive oil
6 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons of paprika
2 teaspoons salt Or Tony’s Cajun Seasoning
2 teaspoons ground black pepper
2 (1-lb.) pork tenderloins, trimmed of fat
Pomegranate Sauce (recipe follows)

In the work bowl of a food processor, combine cilantro, parsley, lemon juice, olive oil, garlic, cumin, paprika, salt, and pepper; process until mixture is combined. Rub mixture over pork tenderloins. Place in a large resealable plastic bag; cover, and chill for eight hours. Preheat grill to medium-high heat (350 degrees to 400 degrees). Spray grill rack with nonstick nonflammable cooking spray. Grill pork, covered with grill lid, for 20 minutes, or until a meat thermometer inserted into thickest part of tenderloin register 150-160 degrees, depending on your taste. Let pork stand for ten minutes before slicing. Serve with Pomegranate Sauce.

Pomegranate Sauce

2 tablespoons butter
1 tablespoon all-purpose flour
1 cup of chicken broth
½ cup pomegranate syrup

In a small saucepan, melt butter over medium-high heat. Whisk in flour, and cook for two minutes, whisking constantly. Whisk in broth and syrup. Reduce heat, and simmer for 12 to 15 minutes, or until sauce is thickened and reduced to about ¾ cup. Serve warm.