Pork Tenderloin with Pomegranate Glaze

1 TBS olive oil

1 pork tenderloin (about 1 pound), excess fat and silver skin removed

course salt and ground pepper

1 cup pomegranate juice

1 TBS unsulfured molasses

1/4 cup dried cranberries (the original recipe called for dried currants, but we couldn't find them. the cranberries work well. Also, I usually add more cranberries - more like 3/4 cup.)

Preheat oven to 350. In a large oven-proof skillet, heat oil over medium-high. Generously season pork with salt and pepper. Cook in skillet until browned on all sides, 6-8 minutes. Transfer skillet to oven and roast until an an instant-read thermometer inserted in the thickest part of the tenderloin registers 150 (10-15 minutes). Transfer pork to a platter (reserve skillet) and tent with foil.

Return skillet to stove and add pomegranate juice, molasses, and dried cranberries to skillet and bring to a boil over medium-high heat. Cook until sauce is thickened to a glaze (5-6 minutes).

Thinly slice pork and drizzle with glaze.