Pork Tenderloin With Cranberry Pomegranate Sauce

Preparation: Preheat oven to 425 degrees. Trim pork tenderloin of excess fat, and silver skin. Spray pork briefly with nonstick cooking spray. Rub with poultry seasoning. Place pork in a small, shallow roasting pan, tucking thin end of tenderloin under to ensure even roasting. Roast for 20-25 minutes, until an instant-read thermometer reads 155 degrees Fahrenheit and the juices run clear. Remove from oven, and place on a platter and cover loosely with foil. Meanwhile, heat pomegranate juice, sugar and cranberries in a small saucepan on medium high until boiling, stirring occasionally; reduce heat to medium low and cook until sauce thickens and reduces. Slice pork into 8, and serve sauce in a sauce boat alongside the pork, or drizzle sauce on top of pork. Serves 4 Per Serving (with sauce): Calories 241, Calories from Fat 36, Total Fat 4.1g (sat 1.3g), Cholesterol 72mg, Sodium 65mg, Carbohydrate 27g, Fiber 2g, Protein 24.3g