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Pork Loin

Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce

A moist and tender pork roast is marinated, roasted, and served with a delectable sauce made with pomegranate, red wine, and black garlic.

Course Main Course
Keyword pork, pork roast
Servings 3
My Island Bistro Kitchen My Island Bistro Kitchen


  • 3/4 lb pork loin roast


  • 2 tbsp soya sauce
  • 1 clove garlic, minced
  • 1 1/2 tbsp brown sugar
  • 1 tbsp olive oil
  • 1/8 tsp ginger
  • 1/2 tbsp white wine vinegar
  • 1 tsp shallot, finely minced
  • salt and pepper to taste

Pomegranate, Red Wine, and Black Garlic Sauce

  • 1 tsp butter
  • 1 tbsp shallots, finely minced
  • 2 cloves black garlic, sliced or fork-mashed
  • 1 1/2 tbsp pomegranate molasses
  • 1/4 cup chicken stock
  • 1/2 tbsp balsamic vinegar
  • 1/4 cup red wine
  • 1 tbsp brown sugar
  • 1/16 tsp cardamon
  • 1 tbsp orange juice
  • 1 tsp cornstarch



  1. Mix all marinade ingredients and place in dish large enough to accommodate the meat. Place meat in marinade and turn once to coat. Cover and place in refrigerator for 3-4 hours, turning occasionally to baste.
  2. Preheat oven to 425°F. Place roast on rack in small roaster. Roast, uncovered, for 15 minutes. Reduce temperature to 325°F and continue to roast, covered, until internal temperature of roast registers 150-160F on meat thermometer. Remove from oven and let stand, covered for 10-15 minutes before slicing and serving with Pomegranate, Red Wine, and Black Garlic Sauce.

Pomegranate, Red Wine, and Black Garlic Sauce:

  1. Melt butter in saucepan. Add shallots and sauté for 2-3 minutes. Add black garlic. Stir and sauté for apx. 30 seconds.
  2. Add pomegranate molasses, chicken stock, balsamic vinegar, red wine, brown sugar, and cardamon. Stir over medium heat just until mixture reaches boiling point. Reduce heat to low.
  3. Mix cornstarch into orange juice. Add some of the hot mixture to the orange juice and cornstarch mixture to temper it. Add the mixture to the saucepan. Stir over medium-low heat until thickened.
  4. Slice roast into 1/4" thick slices and plate. Drizzle warm sauce over pork.

Recipe Notes

Yield: 2-3 servings