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Pomegranate Peppercorn Glaze Adapted by “Now We’re Cooking”- Lisa Bretschneider Pork Tenderloin with Pomegranate Peppercorn Sauce In a 2 cup measuring cup, whisk together: 1/2 cup Pomegranate Syrup 1/2 cup Dijon mustard 1/2 teaspoon black pepper 2 Tablespoons olive oil 2 teaspoons garlic Add to a gallon ziploc: 2 pork tenderloins (about 1 lb each) 1/2 the sauce you just made Massage well so that pork is coated.  Let marinate for 4-24 hours.   Mix together:   1 cup béchamel sauce The rest of the sauce you made above To cook: Grill or roast the pork tenderloins. Grill about 3-4 minutes per side (4 sides) or roast in a 375 oven for 30-40 minutes. Bring the sauce just to a boil in a small sauce pan. Serve the sauce over the sliced pork tenderloin. We serve this with a wild rice pilaf from Indian Harvest, made using their Whole Grain 5 Wild Rice.