this turned out to be an amazingly elegant birthday dinner for my husband, and it really only took about an hour to prepare (even though it looked as if i had spent hours slaving in the kitchen). i used a pork loin and roasted it whole using a meat thermometer so as not to overcook. i asked the butcher not to remove all of the fat from the roast so as to keep the meat juicy and tender. i scored the fat in a crisscross pattern so it looked beatiful served at the dinner table. i served it with steamed broccoli and grilled red potatoes, halved. i saved some of the pomegranate arils whole for garnish and used some orange slices on the serving platter. Wow! all my guests asked for seconds. this is a keeper!

Amazing sauce. It was both sweet and savory with the pork. I think the sauce will also be great with chicken.

I made this for my husband and myself. We did not like it. Oh well thanks but it's not for us.

Very tasty! I doubled the marinade and saved half to cook down rather than using what had been marinading on the pork. I also cut the tenderloin down the middle in a "butterfly" fashion so it could absorb more flavor. All in all a great flavor combo. I served with rice and winter squash. YUM!