Pomegranate Balsamic Pork Roast

Submitted by EmmyDuckie

"Pomegranate, orange, and balsamic vinegar make a wonderful lightly sweet sauce for a tender slow cooked pork loin. Baby potatoes and a big salad round out a healthy, hearty fall dinner."

 

• Ready In: 7hrs
• Ingredients: 13
• Serves: 6

ingredients

• 6 slices bacon
• 1 teaspoon olive oil
• 1 1⁄2 lbs baby potatoes
• 3 lbs pork loin roast
• salt and pepper
• 1 leek, cleaned and sliced
• 2 carrots, diced
• 3 celery ribs, diced
• 2 cups ham stock or 2 cups chicken stock
• 1 1⁄2 cups pomegranate juice, divided
• 1 tablespoon orange marmalade
• 1 teaspoon herbes de provence
• 2 tablespoons balsamic vinegar

directions

1. In a wide skillet, cook bacon in olive oil until crisp, crumble bacon and set aside.
2. Salt and pepper pork loin to taste, and brown on all sides.
3. Place potatoes in bottom of crock pot, place pork loin on top.
4. Cook leeks, carrots, and celery in remaining bacon fat and olive oil, add to crock pot.
5. Deglaze pan with stock and 1 cup pomegranate juice, bring to a boil, and add to crock pot.
6. Sprinkle herbs and bacon on top of pork loins, cook on low about 6 hours.
7. Remove pork loins and potatoes from crock pot, set aside and keep warm.
8. Move 2 cups of cooking liquid to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.
9. Slice pork loin, drizzle with pan sauce, serve with potatoes and maybe a nice spinach salad. Enjoy!

Reviews

[Brian Holley]

Very good flavoured sauce, tender pork. I was wondering what to do with pomegranates that I had on the trees, what ajob juicing them though. Still it was worth it !!! I used pork rib as that was what I had on hand, it worked well. The cooking time could be reduced to a fraction if cooked in a pressure cooker, saving all that fuel. I cooked as per recipe, but, at the end I was left with the bacon, it was not mentioned after putting aside, therefore only 4 stars for this 5 star recipe. I will make this again. Thanks for posting such an interesting recipe. Brian H

 

[Maito]

What a great dish! The searing of the pork and the sauteeing of the leeks really make this dish. The pomegranate reduction is also very nice, next time I will use a little more of the juice and less of the stock, since it was so good. We also liked that the amount of marmalade didn't make it sweet. I added more potatoes and veggies to make this a one dish meal. I sprinkled the bacon on in step 6 (missing from the direction list), figuring that was what was intented. I will definitely make this again, I would love to add fresh fennel to it too, I think it would pair very well with these flavors.

 

[PaulaG]

This was wonderful. I used only 1 cup of chicken stock and tossed in a bag of baby cut carrots but other than that followed the recipe. In my crock pot the roast and vegetables were done in 5 hours. This has a very nice blending of flavors. Good luck in the contest.

 

[Midwest Maven]

This was absolutely delicious. Everyone in my family loved this dish. The pork was fall apart tender, and the sauce had tons of flavor, loved the sweet and tangy from it, thankyou!