Ingredients Jump to Instructions ↓

  1. 2 to 3 pound boneless pork roast

  2. 1 teaspoon nutmeg

  3. 1 teaspoon thyme

  4. 1 cup grenadine syrup - divided use

  5. 1/3 cup sweet vermouth

  6. 1/4 cup orange juice

  7. 1 teaspoon Dijon-style mustard

  8. 3 green onions, sliced

  9. 1/2 teaspoon ground ginger

  10. 2 teaspoons cornstarch

  11. 1 teaspoon water Pomegranate seeds

Instructions Jump to Ingredients ↑

  1. Rub nutmeg and thyme on top and sides of roast. Place in shallow pan and roast for 45 minutes to an hour in a 350°F (175°C) oven, until meat thermometer reads 155°F to 160°F (approximately 65°C to 70°C). Baste roast with 1/2 cup grenadine syrup several times during roasting. Meanwhile, prepare the sauce by combining the remaining 1/2 cup grenadine syrup with vermouth, orange juice, mustard, onions and ginger. Stir until blended. Mix cornstarch well with water, add to sauce and stir over low heat until thickened. To serve, arrange slices of roast on each plate. Serve with sauce and garnish with pomegranate seeds.


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