Pork Roast with Pomegranate-Apple Glaze
Prep: 20 minutes plus standing
Roast: 1 hour 25 minutes • Serves: 8
1 tablespoon dried rosemary
8 celery ribs, chopped
4 medium white onions, chopped
5 tablespoons unsalted butter, 4 tablespoons melted
1 boneless pork loin roast (about 3 pounds)
1 medium Granny Smith apple, finely chopped
1 cup apple cider
1 cup pomegranate juice
2 tablespoons honey
Pomegranate arils and/or fresh rosemary sprigs for garnish (optional)
1.Preheat oven to 400°. In small bowl, whisk mustard and rosemary.
2.In large bowl, toss celery, onions and 4 tablespoons melted butter; place vegetables in bottom of roasting pan. Place pork on top of vegetables; brush with mustard mixture. Roast pork 15 minutes. Reduce oven temperature to 350°; roast pork 1 hour 10 minutes or until internal temperature reaches 135°. Transfer pork to cutting board and loosely tent with aluminum foil; let stand 15 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 36 ounces pork and 4 cups vegetables.
3.In medium saucepot, heat apple, cider, juice and honey to a boil over high heat; reduce heat to medium and simmer 10 minutes or until reduced by half. Stir in remaining 1 tablespoon butter until melted. Makes about 1 cup glaze.
4.Thinly slice pork crosswise; serve with glaze and vegetables garnished with pomegranate arils and rosemary sprigs, if desired.
Approximate nutritional values per serving (4-1/2 ounces pork, 2 tablespoons glaze, 1/2 cup roasted vegetables):
333 Calories, 12g Fat (6g Saturated), 111mg Cholesterol, 201mg Sodium,
21g Carbohydrates, 2g Fiber, 16g Sugars, 4g Added Sugars, 34g Protein