Pomegranate Pork Tenderloin with Onions
3 cups pomegranate juice
Salt and pepper
2 pounds pork tenderloins 1 to 11each
1 cup coarse mustard
1 1/2 tablespoons chopped garlic
2 tablespoons minced fresh thyme
1 1/2 pounds red onions cut into
1- inch-thick slices
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 cup water
Thyme sprigs for garnish
In a small saucepan, boil pomegranate juice over high heat until reduced by half, about 15 minutes. Let cool to room temperature.
Season pork lightly with salt and pepper and place in a large zip-top plastic bag. Stir mustard, garlic, and 1 tablespoon thyme into reduced pomegranate juice. Pour into bag, squeeze air from bag, and seal. Gently massage bag to coat pork. Marinate overnight in refrigerator, turning bag occasionally.
Preheat oven to 425°F.
Separate the onions into rings and toss with lemon juice, remaining thyme, and 2 tablespoons olive oil on a large nonstick baking pan. Season lightly with salt and pepper. Roast onions, stirring occasionally, until tender and beginning to brown, about 10 minutes.
Remove pan from oven and push onions to one side, leaving just enough room for pork on the other side. Reserving marinade, transfer pork to pan. Drizzle remaining 1 tablespoon olive oil over pork and return pan to oven. Add the water after 15 minutes and continue to cook until onions are golden brown and an instant-read thermometer inserted in pork registers 155°F, about 30 minutes total.
In a medium saucepan, bring reserved marinade to a boil until reduced by half (5 minutes); set aside.
Transfer onions to one side of a serving platter, cover, and keep warm. Transfer pork to cutting board and let stand 10 minutes before carving into ¼-inch-thick slices. Arrange pork slices next to onions on platter and spoon reduced marinade over top of meat. Garnish with sprigs of fresh thyme.