Serves 8


  • 1 cup pomegranate, or cranberry, juice
  • 2 Tbsp. pomegranate molasses
  • 1 Tbsp. pureed, canned chipotle in adobo
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. ancho chili powder
  • 1 tsp. ground coriander
  • 2 pounds pork tenderloin
  • 2 Tbsp. canola oil
  • 1 head of Boston lettuce, separated into leaves
  • 1/2 cup pickled red onions
  • 1 1/2 cups guacamole
  • 1/4 cup pomegranate seeds


    In a small saucepan, combine the pomegranate juice, molasses and chipotle, season with salt and pepper and bring to a boil over high heat. Cook until reduced by half, about 15 minutes. Remove from the heat.

    Preheat the oven to 425°.

    In a small bowl, mix together the chili powder, coriander, 2 teaspoons salt and 1/2 teaspoon pepper. Season the loin with the spice mix, rubbing it in so that it adheres, and let sit at room temperature for 15 minutes.

    Heat the oil in a large ovenproof nonstick sauté pan or cast-iron pan over high heat. Sear the pork on all sides until a crust forms, about 2 minutes per side. Transfer to the oven and cook until medium, (an internal temperature of 145), about 12 minutes.

    Transfer the pork to a cutting board, tent loosely with foil and let rest for 10 minutes. Cut into 1-inch dice and toss in the pomegranate sauce.

    Serve the pork in lettuce leaves topped with pickled red onions, guacamole and pomegranate seeds.

    PER SERVING: Calories 259; Protein 24g; Carbohydrates; 14g; Dietary Fiber 2g; Sugar 9g; Total Fat 12g; Saturated Fat 2g

    Reprinted from Bobby Flay Fit. Copyright © 2017 by Bobby Flay with Stephanie Banyas and Sally Jackson. Photographs copyright © 2017 by Ed Anderson. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.

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