For the pork, place tenderloins in a mixing bowl. Pour dressing over pork and refrigerate for 30 minutes or overnight. Transfer tenderloins to a cutting board (discard the marinade), and cut each tenderloin into 4 pieces for a total of 8 pieces. Preheat oven to 350 degrees F. Pat dry each piece and sprinkle with salt and pepper. Heat oil in skillet over medium heat, add tenderloin pieces and brown on each side. Transfer meat to a tray and finish cooking meat in oven for 15 to 20 minutes or to desired temperature. Serve with sauce. For the sauce, using same pan for cooking meat, add shallots and sauté until tender. Add pomegranate juice and reduce it by half. Add Cardini's Raspberry Pomegranate Vinaigrette and cornstarch mixture and whisk it into sauce. Allow sauce to boil and thicken. Whisk in Worcestershire sauce and pomegranate seeds.