Wednesday, December 18, 2013

Roast Pork Loin with Pomegranate Rosemary Jelly

In my post, Pomegranate Rosemary Jelly, I told you that I knew exactly what recipe I would use it in.  Well, here it is!  This Roast Pork Loin is so juicy and so tender with delicious hints of rosemary and thyme.  My mouth is watering just thinking about it!

Here's a little background on this dish and how it ended up in my families "go to" list.  A couple of years ago my mom was looking for something different to make on Christmas Eve.  We just have a small gathering of my parents, my sister, her husband their three adorable children and myself (and Dolce and my parents dog, Christmas--yes, their dog is named Christmas).  She called me a few weeks before telling me about a recipe from Williams Sonoma for a pork loin with orange marmalade.  I was instantly intrigued because of my love for sweet and savory.  So, I set out on a search and found this fabulous recipe which just happened to be the exact one she was looking for.  Oh. My. Goodness.  There are very few words that will describe this recipe justly.  I'm still looking for the right ones.

We just had to make one minor adjustment because I could not find a bone-in pork loin, so boneless it was. As far as the rest of the recipe.  Easy peasy.  Seriously.   Not only is it completely impressive, it's very cost effective!  Pork loin is often on sale for $1.99 a pound so you can feed an army for a relatively budget friendly price which is important to me.

The sides that could be served with this meal are endless.  We serve it with mashed potatoes and country style green beans with bacon and brown sugar.  Yum-o!  Seriously, I'm hungry now.

Roast Pork Loin with Pomegranate Rosemary Jelly


1 (3-4 pound) pound boneless pork loin
1 tablespoon vegetable or canola oil
3 cloves of garlic, smashed and peeled
1 sprig fresh rosemary
1 sprig fresh thyme
1 (8 ounce) jar pomegranate rosemary jelly, recipe here
Salt and pepper

Preheat oven to 375 degrees.

Generously season the pork loin with salt and pepper.  Let the meat rest at room temperature for 30 minutes.

In a large dutch oven heat oil over medium high heat.  Place the pork loin, fat side down, in pan and sear on all sides to a golden brown.   Remove the pan from the heat and add the garlic, rosemary and thyme.  Place in the oven and roast for about 45 minutes or until a meat thermometer reads 140 degrees.  Remove from oven and baste the pork loin with the jelly every 5 minutes for the last 15 minutes of cooking.   Turn the broiler on and broil the pork loin for 3 or 4 minutes or until the temperature has reached 145 degrees.  Remove the pork from the oven and let rest on a cutting board covered in foil for 20 minutes.  Slice.  Serves 6-8,

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