12
75

Ingredients

  • 3 pounds pork loin roast (boneless)
  • 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 corn starch
  • 1 teaspoon water
  • pomegranate seeds (optional)

Directions

  1. Rub nutmeg & thyme on top and sides of roast. Place in shallow pan and roast for 45-60 minutes (20 minutes per pound) in a 350 degree F. oven, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. 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.
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