Romantic Oven Roasted Pork Loin with Pomegranate & Quinoa
This easy romantic recipe for a pork loin in the oven comes from my cookbook Romancing the Stove the unabridged guide to aphrodisiac foods. And it’s one of the recipes in the book that gets the most feedback. Because the pork and vegetables roast together in the oven, my readers love how easy it is to create a full meal from one delicious recipe.
Why you should make this pork recipe for your next romantic dinner
Although the main protein is pork, this recipe is designed to showcase one of the world’s most legendary aphrodisiac foods, pomegranate. In addition to being one of my favorite fall and winter fruits, pomegranate is an ingredient with a lengthy aphrodisiac history as well as science-backed evidence to prove its effects.
And while this scarlet fruit is the dish’s star flavor, it is only one of many potent aphrodisiac ingredients in this date night recipe. Sweet potatoes and fennel, both noted libido-lifters, are taken to a whole new level by roasting with sweet, pomegranate butter.
That’s right! Sweet potatoes and fennel are aphrodisiacs. It really makes you look at planning an at-home date night menu differently, doesn’t it?
Roasting pork loin vs pork tenderloin – understanding the difference
This oven-roasted pork loin recipe calls for a boneless pork loin. Pork loin and pork tenderloin are fairly similar cuts of meat in that they’re both quite lean and easy to cook. (They’re also easy to overcook!) But a pork loin, which comes from the back of the animal, is the wider of the two cuts and usually comes with a layer of fat on the top. This makes it the easier of the two to cook without drying out the meat.
How to roast a pork loin
This recipe for cooking a pork loin roast calls for a marinade. (In this case, my pork loin marinade is a simple but effective combination of pomegranate juice and salt.) This is one of my tricks for ensuring a moist, flavorful and delicious final dish.
It’s important to allow the pork to marinate for 30 minutes. You can leave it in the marinade longer if you need to but do not let it sit out on the counter for more than 30 minutes. I don’t recommend marinating the pork loin for more than one hour.
For this recipe, you’ll cook the pork on top of the vegetables and garlic in the roasting pan. In this way, the vegetables serve as a sort of rack for the meat. You’re going to roast the pork uncovered. But it is important to cover it and allow it to rest for 15 minutes before carving. Resting will help ensure an even distribution of juices and help you achieve a deliciously juicy pork loin.
Using a meat thermometer
If you’re worried about cooking a pork loin in the oven I want to assure you that it couldn’t be easier. But you do need one very important tool before you start. You cannot cook this pork loin roast recipe in the oven without a reliable meat thermometer.
It doesn’t matter if it’s a digital or a mechanical model. (I use a mechanical thermometer so I don’t have to worry about batteries.) The only thing that matters is that you use it. In fact, I recommend cooking your pork loin in the oven by the meat’s internal temperature rather than cooking time.
Substituting with pork tenderloin
This recipe, because it’s meant for a dinner for two plus leftovers for lunch the next day, calls for a very small roasted pork loin. If you have trouble finding a cut this small, you can use a pork tenderloin. I’ve made this recipe with a longer, thinner pork tenderloin many times and it works quite well.
The only trick is to watch the temperature. The meat will cook in a shorter period of time and it can get unpleasantly dry when overcooked. So use your thermometer!
Need a pomegranate cocktail recipe? Check out The Aphrodisiac
How to make quinoa sexy
The base of the dish, quinoa, is known as a good-for-you grain. It definitely does not have a reputation as a food of seduction. But let’s try to change that. Because quinoa is one of those foods that can really benefit your sexual health. In fact, quinoa is truly one of the most nutrient-dense side dishes you can make.
This nutritious grain is a good source of protein and is loaded with fiber. That may not sound sexy, but protein is key for the sustained energy of a night of passion. And fiber is incredibly important to your romantic life because it can banish bloat and help you feel the sexiest.
And assuming you’re making this pork loin recipe as part of a romantic dinner for two, you might be interested to know that quinoa is also a source of several nutrients beneficial to your sex life, including manganese and zinc. But it’s also on the bland side. That’s where a flavorful dressing comes in!
Prepping quinoa for cooking
You’ll notice that in the directions I instruct you to rinse the quinoa before cooking. Quinoa has a natural coating called saponin. (Think if it as quinoa’s self-defense mechanism to protect it from birds and insects.) This coating gets removed in manufacturing. However, sometimes traces will linger. But if you place the quinoa ina fine-mesh strainer and rinse it under cold water for about 30 seconds, any trace of saponin should come off.
An easy quinoa dressing
I add plenty of natural flavor-boosting ingredients to my quinoa recipe by bathing it in a simple dressing of fresh lemon juice and olive oil with a generous pinch of salt. The lemon gives an acidic spark to the dish and lifts the quinoa’s subtle, naturally nutty flavor.
Lastly – and this is the key – I add in fresh mint. Mint is a wonderful, fragrant partner for pomegranate and really helps to tie this simple quinoa in with the other elements of this pork dish.
Incidentally, did you know that mint is considered an aphrodisiac? It not only sweetens breath but, just like quinoa, it’s actually a source of several vitamins and minerals important to sexual health. Make a mental note that this is a go-to ingredient when you’re searching for date night dinner ideas!
TRY NEXT: Quinoa with Myer Lemon, Turmeric and Black Pepper
Why this is a meal to cook together
Because this romantic dinner recipe requires several steps, it’s a perfect recipe for a couple to cook together. Believe it or not, working side-by-side with your sweetie in the kitchen can be an excellent prelude to seduction. (It’s also a great excuse to get some help making dinner!)
And if you want to make a full romantic experience, serve it with your favorite wine. I like serving this pork dish with Prosecco or dry Riesling. But it will also work with a well-balanced red wine. So go with the wine that you like! It makes a great choice for Valentine’s Day dinner but this easy romantic dinner idea is also great for turning an ordinary Sunday evening into a night to remember. (Note that I make the recipe with four servings. The reason is to ensure there are plenty of leftovers for a midnight snack or lunch the next day.)
Add an aphrodisiac dessert
I like to make these Chocolate and Pomegranate Mini Bundt Cakes to serve after the main course to carry the pomegranate theme through.
Pomegranate Pork Loin in Oven with Quinoa and Sexy Veg
Equipment
- Roasting pan
- meat thermometer
- Small non-stick saucepan
Ingredients
- 1 shallot finely minced
- 1 cup pomegranate juice
- 1/4 tsp salt
- 1 1/4 lb boneless loin of pork
- 1 medium sweet potato
- 3 parsnips
- 1 bulb fennel
- 1 medium yellow onion
- 1 clove garlic finely minced
- 1 tbsp pomegranate kernels optional
For the Pomegranate Butter:
- 1 cup pomegranate juice
- 1/4 cup white wine
- 1 shallot finely minced
- 4 tbsp unsalted butter cold
- salt to taste
For the Quinoa:
- 1 cup quinoa
- 1 tbsp olive oil
- 1 tbsp lemon juice
- salt to taste
- 1/4 cup fresh mint chopped
Instructions
For Pork Loin:
- Place shallot in a Ziplock bag with 1 cup pomegranate juice and 1/4 tsp salt. Remove pork from the refrigerator, add to the bag and marinate on the counter for 30 minutes. Do not allow the pork to marinate for more than one hour.
- Preheat oven to 400 degrees while you make the pomegranate butter (recipe below).
- Cut sweet potato and parsnip into uniform, 1/2-inch pieces. Chop fennel and onion into 1/2-inch long slices. Put the vegetables into a roasting pan and toss with the garlic and 2 Tbsp of the pomegranate butter, (recipe below).
- Add the pork to the pan and cook, uncovered, for 30-45 minutes, until a meat thermometer reads 138 degrees.
- Remove the meat from the pan and cover with foil. Allow loin to rest for 15 minutes.
- Test vegetables with a fork. If they do not feel tender, return pan to the oven while meat is resting.
- Slice meat thickly and serve over the quinoa (recipe below) with the vegetables as garnish. Drizzle with remaining pomegranate butter to taste. (You may choose not to use all the butter. Any leftovers can be served over grilled chicken or steaks.) Sprinkle with pomegranate kernels (optional).
For the Pomegranate Butter:
- Saute shallots in white wine, let the wine reduce.
- Add pomegranate juice and reduce by a third.
- Remove from heat incorporate butter.
For the Quinoa:
- Rinse the quinoa in cold water. (Quinoa has a natural coating that tastes bitter. It is removed before the quinoa is sold but it can still have traces of bitterness. Rinsing ensures that bitterness is washed off.)
- Add quinoa to a saucepan with 2 cups water and bring to a boil. Turn heat to low, cover and cook for 10-15 minutes until quinoa has softened and is fluffy but still has texture. (Overcooking quinoa will produce something the texture of grits.)
- When quinoa is cooked, remove from heat and cool for 20 minutes. Toss with lemon juice and oil and season with salt to taste. Toss in the mint just before serving.
Notes
The vegetables may need additional cooking after the pork is removed from the pan. If they are not fork tender, return the roasting pan to the oven while the pork is resting and recheck the veggies for doneness after five additional minutes.
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.
Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.
Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.
Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.
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