Pretty and festive, pomegranates
are in season during September to December, just in time for
the late fall and early winter holidays. Serve up this roast
as a new holiday tradition, accompanied with your favorite seasonal
vegetables and fresh bread.
Roast Pork
Grenadine
- 2 to 3 pound boneless
pork roast
1 teaspoon nutmeg
1 teaspoon thyme
1 cup grenadine syrup, divided
1/3 cup sweet vermouth
1/4 cup orange juice
1 teaspoon Dijon-style mustard
3 green onions, sliced
1/2 teaspoon ground ginger
2 teaspoons cornstarch
1 teaspoon water
Pomegranate seeds (optional)
- Rub nutmeg and thyme on
top and sides of roast. Place in shallow pan and roast for 45
minutes to an hour in a 350 degree F. oven, until meat thermometer
reads 155 to 160 degrees F. Baste roast with 1/2 cup grenadine
syrup several times during roasting.
- Meanwhile, prepare the
sauce by combining the remaining 1/2 cup grenadine syrup with
vermouth, orange juice, mustard, onions and ginger. Stir until
blended. Mix cornstarch well with water, add to sauce and stir
over low heat until thickened.
- To serve, arrange slices
of roast on each plate. Serve with sauce and garnish with pomegranate
seeds.
Serves 8.
Nutrition Facts:
Calories 340 calories
Protein 32 grams
Fat 8 grams
Sodium 85 milligrams
Cholesterol 85 milligrams
Saturated Fat 3 grams
Carbohydrates 32 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
