Pomegranate Balsamic Pork Roast
Elevate your dinner table with this elegant Pomegranate Balsamic Pork Roast, a dish that pairs tender, perfectly seared pork loin with the rich, tangy sweetness of a pomegranate balsamic glaze. Infused with honey, garlic, and the earthy aroma of fresh rosemary, this oven-roasted masterpiece is basted to succulent perfection and finished with a silky, thickened pan sauce. The recipe is simple yet impressive, with a crispy golden exterior that gives way to juicy slices of pork bursting with flavor. Garnish with vibrant pomegranate arils for a stunning presentation that’s perfect for special occasions or holiday feasts. Ready in just under two hours, this crowd-pleasing main dish serves six and offers an effortless balance of sweet and savory.
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Recipe Information
Ingredients
- 3 lbs Pork loin roast
- 1 cup Pomegranate juice
- 0.5 cup Balsamic vinegar
- 2 tbsp Honey
- 3 cloves Garlic cloves, minced
- 2 sprigs Fresh rosemary
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Cornstarch
- 2 tbsp Water
- 0.25 cup Pomegranate arils (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Rinse the pork loin roast and pat it dry with paper towels. Rub it all over with 1 teaspoon of salt, 1 teaspoon of pepper, and 2 tablespoons of olive oil.
In a medium bowl, mix together the pomegranate juice, balsamic vinegar, honey, and minced garlic.
Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side.
Pour the pomegranate balsamic mixture over the pork roast. Add the rosemary sprigs to the skillet.
Cover the skillet with a lid or foil, and transfer it to the preheated oven. Roast for 70-90 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Baste the pork with the pan juices every 20–30 minutes during cooking to keep it moist and flavorful.
Remove the pork roast from the oven, transfer it to a cutting board, and tent it with foil. Let it rest for 10 minutes before slicing.
While the pork rests, place the skillet with the pan juices over medium heat on the stovetop. Remove the rosemary sprigs and bring the liquid to a simmer.
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the simmering sauce to thicken it to your desired consistency.
Slice the pork roast and arrange it on a serving platter. Drizzle the thickened pomegranate balsamic sauce over the slices.
Garnish with pomegranate arils, if desired, and serve immediately.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 454 mg | 20% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 15.8 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
