Pomegranate pork loin roast is about to make you win dinner this season.
I’m back again with another holiday meal for you today. An almost complete holiday meal!
Last week I shared our favorite espresso beef tenderloin with truffle sage risotto. And today, we’re going with this delish pomegranate pork roast and smashed potatoes.
I call this “almost complete” because all you really have to do is choose your veggie side. I’m going with my sweet and spicy brussels, but you could choose parmesan roasted broccoli or even sicilian cauliflower.
And NOW it’s complete.
This is another way to enjoy pork with loads of flavor – and you don’t even have to go to the trouble of stuffing it. The flavor on the outside is wonderful, and just like the beef tenderloin, roasting it in a roasting pan creates this fantastic pan sauce.
I like to thicken it up and use it as gravy.
Oh and I also slide some sliced garlic cloves into the roast! Before roasting.
Just LOOK at that caramely top.
On the side of the pork, were serving some delish rosemary smashed potatoes! Smashed potatoes made like this are Eddie’s favorite way to eat mashed potatoes. While I prefer the potatoes to be peeled before mashing, Eddie loves when the skin is kept on and you mash it all together.
I took a cue from my crispy smashed rosemary butter potatoes and infused these potatoes with rosemary butter too.
OH MY WORD.
Hello heaven in a bowl. You will not be able (or want) to stay away from this comfort food.
They are incredible with a capital I.
I love that little swimming pool of butter up there. Just about to dive on in.
This meal would always be my choice over a Christmas ham. I’ve never been a huge fan of ham and I think a holiday pork roast is a billion times better!
And much like the espresso tenderloin, the leftovers make fantastic sandwiches the next day!
Because that’s basically the best part.
Pomegranate Pork Loin Roast
Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes
This pork loin roast is perfect for the holiday or winter season! Pomegranate and cider glazed, it’s wonderful! Serve with smashed rosemary potatoes.
- 1 2 to 3 pound pork loin roast, tied with string (ask your butcher to do this)
- 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)
- Brussels sprouts, (for serving on the side)
rosemary smashed potatoes
- 3 pounds baby yukon gold potatoes
- 6 tablespoon unsalted butter
- 1 garlic clove, (minced)
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 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 hte 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.
- In the meantime, place the roasting pan (leave the onions in it) over medium-low heat. Stir in the stock and cream and bring the mixture to a simmer, whisking constantly. Cook for 2 to 3 minutes until it’s slightly thickened. This pan sauce creates a delicious optional gravy.
Slice the pork roast and serve it with a sprinkling of pomegranate arils, the brussels, smashed potatoes and pan sauce.
rosemary smashed potatoes
- While the pork is roasting, make your potatoes. Fill a pot with the potatoes, cover them with cold water and add a few pinches of salt. Bring the pot to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork tender.
- Heat the butter in a small saucepan over medium heat. Once melted, add in the garlic and rosemary. Turn off the heat.
- Once the potatoes are tender, drain the water and add the potatoes back to the pot. Begin to mash them (skin and all!) with a potato masher or fork. Stream in the melted rosemary butter. Add in the salt and pepper. Smash some more and taste. If desired, season with more salt and pepper.
Is this acceptable to eat for breakfast? Asking for a friend.
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