Pork Tenderloin with Pomegranate Wine Sauce

I hate pork. But oddly enough...this is one of the best things I've ever eaten. I got this from the grocery store, of all places, where they were giving samples and handing out the recipe. 

Ingredients:

2 Pork Tenderloins
Italian Herb Seasoning, to taste
1 tbsp. Olive Oil

For the sauce:
1/2 tbsp. Olive Oil
1 tbsp. Green Onion, finely minced
1 cup Pomegranate Juice
3/4 cup Red Wine (they say merlot, we just used whatever we had laying around)
1/2 tbsp. Fresh Rosemary (we used 1/4 tbsp. dried)
1/2 tsp. Pepper, freshly ground

Preparation:

Sauce:

Heat a sauce pan over medium heat for one minute. Add olive oil and onion and sautee for 30 seconds. Add pomegranate juice and wine. Summer until liquid is reduced by half. Remove from heat and add rosemary and pepper. Set aside to cool slightly. ((Note: It can take a while for the liquid to reduce, so make sure you do this first so you can prep and cook the meat while it simmers.))

Pork:

Heat a large skillet over medium-high heat for two minutes. Cut the pork tenderloin into 1/2 inch slices. Season both sides of the pork medallions to taste with the italian seasoning. Add olive oil to the pan and swirl to coat. Add the seasoned pork and sautee for three minutes per side, or until just done. Place the cooked pork on serving plates and spoon on some of the sauce. 

Notes: 

I suggest serving the pork on top of french bread. They go perfectly together, and the bread soaks up the sauce, which is the best part of this recipe.