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 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 (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.
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.
