Pomegranate Cider Pork Loin Roast
- 1 2 to 3 pound pork loin roast tied with string (our butcher's can do this for you!)
- ¼ cup pomegranate molasses
- 1/3 cup apple cider
- 1 sweet onion chopped
- 2 garlic cloves thinly sliced
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon kosher salt
- ¼ cup chicken stock
- ¼ cup cream
- pomegranate arils for garnish and serving
- Preheat the oven to 450 degrees F.
- In a bowl, whisk together the pomegranate molasses and apple cider.
- Place the pork in a roasting pan. Add the onions around it. If desired, you can cut slits into the pork roast and place the garlic slices inside. Otherwise, just add the garlic to the pan with the onions.
- Brush the pork all over the with pomegranate cider mixture, then pour the rest on top. Season with the salt and pepper.
- Roast the pork for 20 minutes. Reduce the heat to 350 degrees F and roast for 45 minutes more, or until the internal temperature reaches 145 degrees F. It is SO important to use a meat thermometer here - this way, the pork can stay moist!
- Remove the pork from the roasting pan and place it on the cutting board. Let the pork sit at room temperature for 20 minutes before serving.
Recipe and photo courtesy of How Sweet Treats.