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.
POMEGRANATE-GLAZED CHICKEN
Sweet and tangy pomegranate juice gives the chicken a gorgeous garnet-hued glaze. Dress up the quinoa pilaf by adding a sprinkle of crumbled feta cheese for a pop of salty flavor.
Provided by Marianne Williams
Time 20m
Yield Serves 4 (serving size: 1 thigh, 2/3 cup quinoa, and 2 tbsp. sauce)
Number Of Ingredients 15
Steps:
- Bring pomegranate juice and sugar to a boil in a small saucepan over high, and cook, whisking occasionally, until reduced by half, about 16 minutes. Whisk together 2 tablespoons water and cornstarch in a small bowl; add to pomegranate mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; whisk in mustard and butter until smooth.
- Meanwhile, heat a grill pan over medium-high. Season chicken with 3/4 teaspoon salt and 3/4 teaspoon pepper. Brush 1 tablespoon oil on pan. Cook chicken until browned, about 6 minutes. Turn and cook until a thermometer inserted in thickest portion registers 165°F, about 6 minutes, turning if necessary to prevent burning. Remove from pan; cover to keep warm.
- Place quinoa, pistachios, pomegranate arils, chopped mint, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl; stir until combined. Divide quinoa mixture and chicken among 4 plates. Spoon 2 tablespoons pomegranate sauce over each serving; garnish with mint leaves.
Nutrition Facts : Calories 496, Carbohydrate 48 g, Fat 21 g, Fiber 5 g, Protein 30 g, SaturatedFat 5 g, Sodium 656 mg, Sugar 14 g, UnsaturatedFat 14 g
RUBY CHICKEN
Treat a loved one to this tender chicken topped with plump cranberries and simmered in a spicy orange sauce. I got the recipe at a cranberry festival in Wisconsin. Even those who don't care for cranberries like this flavorful main dish. -Kathy Mead, Gwinn, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt. Add the chicken; turn to coat. In a nonstick skillet, brown chicken in butter. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat. Pour over chicken. Cover and simmer for 35-40 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 517 calories, Fat 16g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 448mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 2g fiber), Protein 41g protein.
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