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Roast Pork Grenadine

Roast Pork GrenadinePretty 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.

Recipe Ingredients:

2 to 3 pound boneless pork roast
1 teaspoon nutmeg
1 teaspoon thyme
1 cup grenadine syrup - divided use
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 for garnish (optional)

Cooking Directions:

  1. 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°F (175°C) oven, until meat thermometer reads 155°F to 160°F (approximately 65°C to 70°C). Baste roast with 1/2 cup grenadine syrup several times during roasting.
  2. 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.
  3. To serve, arrange slices of roast on each plate. Serve with sauce and garnish with pomegranate seeds.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 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 National Pork Board.