Roast Pork Grenadine
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.
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)
- 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.
- 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.
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.