SLOW COOKER HEAVEN: POMEGRANATE PORK ROAST
Here's an easy dish to prepare, and the pomegranate really makes this dish kick. The pomegranate sauce is enhanced by the sugars and the honey and they produce a perfect compliment to the pork. And, did I say that it was easy... just set it and forget it. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Pork
Time 6h20m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Add the pomegranate juice to a small saucepan.
- 4. Chef's Note: Simmer until reduced by half, about 15 to 20 minutes.
- 5. Chef's Note: The saucepan that I am using is called a "reduction pan." The sides of a reduction pan slope outward, like an inverted pyramid, and this helps in evaporation.
- 6. While the pomegranate juice is reducing, coat the pork roast with the olive oil.
- 7. Generously sprinkle salt and pepper over the roast.
- 8. Place the roast in a skillet over medium-high heat.
- 9. Brown on all sides, about 2 minutes per side, and reserve.
- 10. After the pomegranate juice has reduced, add the honey, lemon juice, zest, garlic, and brown sugar, to the saucepan.
- 11. Stir to incorporate all the ingredients.
- 12. Pour the pomegranate sauce into the slow cooker, and then add the pork roast.
- 13. Cook on low for 4 to 6 hours (you can't burn it), until it is fork tender.
- 14. PLATE/PRESENT
- 15. Remove roast from slow cooker and allow the roast to rest for 10 minutes.
- 16. Slice into generous slices, drizzle with the sauce, and serve with your favorite sides. Enjoy.
- 17. Keep the faith, and keep cooking.
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
POMEGRANATE GLAZED PORK
Provided by Giada De Laurentiis
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Remove the pork roast from the refrigerator 30 minutes before cooking.
- Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
- Place the carrot halves on the bottom of a small roasting pan and set aside.
- Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
- Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
- Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
- Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.
ROASTED PORK SHOULDER WITH POMEGRANATE SAUCE
Just created this tonight and it's definitely a keeper! The Hubby and I can't wait to try it again, next time on the grill; the smoky flavors imparted by cooking over the coals will complement the sauce nicely. It's a lovely way to serve an otherwise inexpensive piece of meat.
Provided by The Magpie
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt and pepper. Place in a roasting pan.
- Bake the roast for 1hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
- Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar and cinnamon.
- After the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. Continue to roast the pork until the internal temperature has reached 180 degrees F (80 degrees C). Remove from the oven and allow to rest for 20 minutes before carving and serving.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 20.9 g, Cholesterol 135.7 mg, Fat 25.9 g, Fiber 0.6 g, Protein 42 g, SaturatedFat 9.3 g, Sodium 200.2 mg, Sugar 19.8 g
POMEGRANATE BALSAMIC PORK ROAST
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.
Provided by EmmyDuckie
Categories Pork
Time 7h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a wide skillet, cook bacon in olive oil until crisp, crumble bacon and set aside.
- Salt and pepper pork loin to taste, and brown on all sides.
- Place potatoes in bottom of crock pot, place pork loin on top.
- Cook leeks, carrots, and celery in remaining bacon fat and olive oil, add to crock pot.
- Deglaze pan with stock and 1 cup pomegranate juice, bring to a boil, and add to crock pot.
- Sprinkle herbs and bacon on top of pork loins, cook on low about 6 hours.
- Remove pork loins and potatoes from crock pot, set aside and keep warm.
- Move 2 cups of cooking liquid to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.
- Slice pork loin, drizzle with pan sauce, serve with potatoes and maybe a nice spinach salad. Enjoy!
Nutrition Facts : Calories 661.6, Fat 26.6, SaturatedFat 9.4, Cholesterol 189.3, Sodium 255.6, Carbohydrate 33.5, Fiber 3.9, Sugar 13.7, Protein 68.5
PORK WITH POMEGRANATE-BRAISED CABBAGE
Lean and quick-cooking, pork tenderloin also scores points for versatility. In this dish, a side of braised red cabbage in a pomegranate-juice reduction adds color and tang to pork tenderloin rounds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Slice a pork tenderloin into rounds, press gently to flatten, season with salt and pepper, and cook in an oiled pan over medium-high until browned. Transfer to a plate and cover. Cook cabbage until wilted. Add pomegranate juice and reduce until syrupy, then add butter and a splash of vinegar. Season with salt and pepper and serve alongside pork.
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