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.
pork, pork roast
My Island Bistro KitchenMy Island Bistro Kitchen
3/4lbpork loin roast
1 1/2tbspbrown sugar
1/2tbspwhite wine vinegar
1tspshallot, finely minced
salt and pepper to taste
Pomegranate, Red Wine, and Black Garlic Sauce
1tbspshallots, finely minced
2clovesblack garlic, sliced or fork-mashed
1 1/2tbsppomegranate molasses
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.
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:
Melt butter in saucepan. Add shallots and sauté for 2-3 minutes. Add black garlic. Stir and sauté for apx. 30 seconds.
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.
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.
Slice roast into 1/4" thick slices and plate. Drizzle warm sauce over pork.