Sunday, 7 October 2012

Roast Pork Grenadine

2 to 3 pound boneless pork roast
1 teaspoon nutmeg
1 teaspoon thyme
1 cup grenadine syrup - divided use
1/3 cup sweet vermouth
1/4 cup orange juice
1 teaspoon Dijon-style mustard
3 green onions, sliced
1/2 teaspoon ground ginger
2 teaspoons cornstarch
1 teaspoon water
Pomegranate seeds (optional)
Rub nutmeg and thyme on top and sides of roast. Sear roast at 450 F for 15 minutes. Lower oven temperature to 350 F, roast meat until internal temperature reaches 155 F, basting with 1/2 cup of grenadine syrup several times.
Prepare the sauce by combining the remaining syrup with orange juice, vermouth, mustard, ginger and green onions. Stir until blended. Mix cornstarch with water. Add mixture 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.
Serves 8-10.

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