Roast Pork Grenadine

8 Servings
100% would make this recipe for Roast Pork Grenadine again.

Pretty and festive, pomegranates are in season during September to December, just in time for the late fall and early winter holidays. Serve up this roast as a new holiday tradition, accompanied with your favorite seasonal vegetables and fresh bread.

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Roast Pork Grenadine Ingredients

2 pound boneless pork roast	1 teaspoon Dijon-style mustard
1 teaspoon nutmeg	3 green onions sliced
1 teaspoon thyme	1/2 teaspoon ground ginger
1 cup grenadine syrup divided	2 teaspoons cornstarch
1/3 cup sweet vermouth	1 teaspoon water
1/4 cup orange juice

Instructions for Roast Pork Grenadine

Rub nutmeg & thyme on top and sides of roast. Place in shallow pan and roast for 45 minutes to an hour in a 350 degree F. oven, until meat thermometer reads 155-160 degrees F. 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.

Main Ingredient: PorkCuisine: American