Recipes
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.
Servings: 8
 |
|
Cooking Directions
Rub nutmeg & thyme on top and sides of roast. Place in shallow pan and roast for 45-60 minutes (about 20 minutes per pound) in a 350 degree F. oven, until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes. 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.
| Nutrition Facts |
Calories: 340 calories
Protein: 32 grams
Fat: 8 grams
Sodium: 85 milligrams
Cholesterol: 85 milligrams
Saturated Fat: 3 grams
Carbohydrates: 32 grams
|
|
|
2-3 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)
|
|
