Pomegranate Glazed Stuffed Beef Tenderloin

Pomegranate Glaze

• 3 ½ oz shallots, in pieces
• 10 sprigs fresh thyme, leaves only
• 6 oz port wine
• 4 oz pomegranate molasses
• 1 oz sugar
• 1 oz Dijon mustard
• 1 oz unsalted butter, in pieces

Beef Tenderloin

• 64 oz beef tenderloin, trimmed, spiral cut to lay flat (approx. 4 lb)
• ¾ tsp salt
• ½ tsp ground black pepper
• 8 - 10 oz homemade holiday stuffing
  of 8 - 10 oz stuffing mix, prepared
• 8 oz pomegranate arils/seeds (approx. 1⅓ cup), divided
• 30 oz red onions, sliced into half-moons (¼ in.)
• 1 - 2 pomegranates, halved, to garnish
• lemon leaves, to garnish