Pork in pomegranate glaze
Votes: 1
Time: 2 hours 50 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This pork roast with a tart-sweet garnet glaze is a truly festive dish that will enhance your New Year's and Christmas dinners. Choose bone-in pork loin for this roast: it will give your main dish a more sophisticated look. To ensure even cooking, bring the raw meat to room temperature before handling. First, rub the pork loin with a cinnamon-clove mixture and bake. When the pork is halfway done, begin brushing it with the garnet glaze to create a delicious, sticky crust. Serve cut into individual patties with the remaining garnet sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pork loin on 8 bones, weighing 2.7-3.2 kg, with bones cleaned
- 2 carrots, cut in half lengthwise
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tbsp + 1/4 tsp coarse salt
- 2 cups of pomegranate juice
- 4 sprigs of fresh thyme
- 3 tablespoons maple syrup
- 2 tbsp. grainy mustard
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Cooking the dish according to the recipe:
- Remove pork from refrigerator 30 minutes before cooking.
- Preheat oven to 175°C. Position a rack on the bottom shelf of the oven.
- Place the carrot halves in the bottom of a small roasting pan.
- Trim any thick fat from the pork. Make shallow cross-cuts about 2 cm apart all over the surface of the pork. In a small bowl, combine the cinnamon, cloves, and 1 tablespoon of salt. Rub the spice mixture evenly over the entire pork loin. Place the pork loin on the carrots and add 1/2 cup of water. Roast for 1 hour, adding another 1/2 cm of water if the roasting pan appears dry.
- Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Add the maple syrup and mustard and continue to reduce until the mixture thickens slightly, another 3-4 minutes. Add the remaining 1/4 teaspoon of salt and remove the thyme.
- Brush the pork with the pomegranate glaze and roast until the internal temperature reaches 120°F (49°C), another 30 minutes. Remove the roast from the oven and increase the oven temperature to 450°F (230°C).
- Brush the roast with the pomegranate glaze again. Return to the hot oven for another 20 minutes, basting with the pomegranate glaze every 5-10 minutes, until the internal temperature of the meat reaches 130°F (57°C) and the roast is evenly coated with the glaze. Transfer the meat to a platter and let it rest for 10 minutes. Add any pan juices to the sauce and bring to a simmer over medium heat. Stir. Cut the roast into individual patties and serve with the sauce.
Categories:
recipe / Festive dishes / New Year / Christmas / Main courses / Meat / / Giada De Laurentiis
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