Pre-heat oven to 425 degrees F

Saute butter, oil, onion, celery, carrots, and sage. Season with salt and pepper. Add chicken stock and simmer until just warmed through.

Place vegetables in a bowl, add pomegrantes, some parmesan cheese and let sit for 5 minutes.

Cut 12 pieces of kitchen twine - long enough to tie around the tenderloin

Cut open each tenderloin down the middle and separate like a book (do not cut through). Lightly season the loin with salt and pepper.

Place 6 pieces of string under each tenderloin and then spoon stuffing down the middle. Starting with the middle and working outward, tie each string together. Add more string if necessary.

Place on a greased baking sheet. bake for 25-30 minutes or until meat is cooked to 145 degrees. NOTE: Gently cover the tenderloin while it bakes with aluminum foil for the first 15 minutes to prevent the stuffing from getting burnt. Then uncover the tenderloin(s) for the remaining 10 minutes.

Let the pork tenderloin(s) rest for 5-10 minutes. Then in a hot skillet sear each tenderloin on the bottom, both sides and then the top (in that order - sear the top last).

Serve warm.