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home > recipes > meat > pom marinated pork roast
Juice from 2-3 large pomegranates, or 1 cup pomegranate juice 1/3 cup arils from 1 large pomegranate (optional) 2/3 cup dry white wine 1 tablespoon chopped chives 1 teaspoon crushed dried rosemary or thyme 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 bay leaves 1 (4 pound) rolled boneless pork loin roast Salt and pepper 2 pounds baby potatoes, scrubbed and halved 1 cup thinly sliced red onion 1 (14-ounce) can beef broth (1 2/3 cups) 2 tablespoons cornstarch 2 tablespoons minced parsley Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink to the bottom and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. Whisk together juice, wine, chives, rosemary, mustard and Worcestershire sauce; add bay leaves. Reserve 1/3 cup marinade for sauce (cover and refrigerate until needed). Place roast in a large self-sealing bag or a nonmetal dish; pour marinade over meat. Turn meat in marinade to coat. Refrigerate 4 to 8 hours, turning meat occasionally in marinade. Preheat oven to 350 degrees. Remove meat from marinade; discard marinade. Pat meat dry; place in a large shallow roasting pan. Sprinkle meat with salt and pepper. Roast, uncovered, for 1 hour. Add potatoes and onions to pan around meat, turning them in the pan juices. Cover meat with foil to prevent over-browning. Roast for 45 minutes to 1 1/4 hours more, until meat is very pale pink and meat thermometer reads 155-160 degrees. Transfer meat and potatoes to a warm platter; cover and let stand while preparing sauce. In a 2-quart saucepan combine reserved marinade, beef broth and cornstarch. Bring mixture to a boil; boil 1 minute. Stir in reserved arils and parsley. Season to taste with salt and pepper. Remove strings from meat; slice thinly. Pass sauce with meat. Time to table: 30 minutes prep. 4-8 hours marinating, 2-2 1/2 hours roasting time. Makes 10-12 servings, 1 2/3 cups sauce.

Pom Marinated Pork Roast


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list all recipes for MEAT (1007)
list all recipes by JENNIFER.LEISY (5)


   

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keyword: marinated
keyword: roast
recipes for meat
recipes by Jennifer.Leisy
Email Address:
(posted May 17, 2007)

Juice from 2-3 large pomegranates, or 1 cup
pomegranate juice
1/3 cup arils from 1 large
pomegranate (optional)
2/3 cup
dry white wine
1 tablespoon chopped chives
1 teaspoon crushed dried
rosemary or thyme
1 tablespoon
Dijon mustard
1 tablespoon
Worcestershire
sauce
2 bay leaves
1 (4 pound) rolled boneless
pork loin roast
Salt and pepper
2 pounds baby potatoes, scrubbed and halved
1 cup thinly sliced red
onion
1 (14-ounce) can
beef broth (1 2/3 cups)
2 tablespoons
cornstarch
2 tablespoons minced
parsley

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink to the bottom and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Prepare fresh
pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Whisk together juice,
wine, chives, rosemary, mustard and Worcestershire sauce; add bay leaves. Reserve 1/3 cup marinade for sauce (cover and refrigerate until needed).

Place
roast in a large self-sealing bag or a nonmetal dish; pour marinade over meat. Turn meat in marinade to coat. Refrigerate 4 to 8 hours, turning meat occasionally in marinade.

Preheat oven to 350 degrees.

Remove meat from
marinade; discard marinade. Pat meat
dry; place in a large shallow roasting pan.

Sprinkle meat with
salt and pepper.

Roast, uncovered, for 1 hour. Add potatoes and onions to pan around meat, turning them in the pan juices. Cover meat with foil to prevent over-browning.

Roast for 45 minutes to 1 1/4 hours more, until meat is very pale pink and meat
thermometer reads 155-160 degrees.

Transfer meat and potatoes to a warm platter; cover and let stand while preparing
sauce.

In a 2-quart
saucepan combine reserved marinade, beef broth and cornstarch. Bring mixture to a boil; boil 1 minute.

Stir in reserved arils and
parsley. Season to taste with salt and pepper.

Remove strings from meat; slice thinly. Pass
sauce with meat.

Time to table: 30 minutes prep.

4-8 hours marinating, 2-2 1/2 hours roasting time.

Makes 10-12 servings, 1 2/3 cups
sauce.


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