Pomegranate Pork Loin in Oven with Quinoa and Sexy Veg
This roasted pork recipe combines multiple layers of flavor and texture to create one complex and sensual dish. It's a great recipe for couples to cook together, since there are multiple components to complete and bring together at the end.
Equipment
- 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
Make sure your oven is completely preheated before you start cooking the pork. The meat should cook uncovered but remember to cover it and let it rest for 15 minutes before serving.
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.
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.Nutrition
Calories: 477kcal | Carbohydrates: 56g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 204mg | Potassium: 1325mg | Fiber: 9g | Sugar: 18g | Vitamin A: 5713IU | Vitamin C: 22mg | Calcium: 97mg | Iron: 3mg