Lionheart Wines
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Pork Loin With Pomegranate Glaze

Serves 6

Pomegranate syrup is available in specialty markets. Fresh or bottled pomegranate juice can be reduced over high heat to a syrupy consistency. Marinate the pork in the spice paste overnight for the fullest flavor. The tenderloins can also be cooked in a broiler (griller) or the loin can be roasted in the oven.

1 boneless pork loin, about 3 lbs (1.5 kg) tied for roasting or 3 pork tenderloins, about 1 lb (500 g) each.

For the spice paste:

  • 2 teaspoons minced garlic
  • 2 tablespoons apricot mustard or hot Dijon mustard
  • finely grated zest of 1 orange
  • 1/3 cup (3 fl oz) fresh orange juice
  • 2 tablespoon grated, peeled fresh ginger
  • 2 tablespoon pomegranate syrup
  • 2 tablespoons soy sauce

For the Basting Sauce:

  • 1/3 cup (3 fl oz/80 ml) fresh orange juice
  • 3 tablespoons honey
  • 3 tablespoons pomegranate syrup
  • 2 tablespoons soy sauce

Marinating: Place the pork in a glass or plastic dish. In a bowl, combine the garlic, mustard, orange zest and juice, ginger, pomegranate syrup and soy sauce. Rub onto the meat, cover and marinate for at least 6 hours or overnight in the refrigerator. Bring meat to room temperature before cooking.

If Grilling: Prepare a fire in a charcoal grill. To make the basting sauce, in a small bowl, mix the orange juice, honey, pomegranate syrup and soy sauce. Place the pork loin or tenderloins on an oiled grill rack not too close to the heat source. Grill, brushing with the basting sauce and turning often until nicely glazed, 15 20 minutes on each side for the large loin and 5 minutes per side for the smaller tenderloins, or until an instant-read meat thermometer registers 140 degrees (60 degrees centigrade). Transfer the pork to a work surface, cover with an aluminum foil tent and let rest for 8-10 minutes. Snip the strings if tied and thinly slice across the grain. Serve at once.

If Roasting: To roast the pork loin in the oven, preheat the oven to 400 degrees (200 C). You will need to make only half a recipe of the basting sauce. Place the marinated pork loin in a roasting pan and roast, brushing often with the basting sauce, until nicely glazed, about 1 hour and 10 minutes or until an instant-read meat thermometer registers 140 degrees (60C) for medium.

Complete Entertaining Cookbook
Williams-Sonoma, pages 56,57

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