Pomegranate pork roast, a second course of meat, soft and juicy. It is the ideal main course for the Christmas holidays, as it is easy to prepare and the preparation can be anticipated. Moreover, it also presents well, the pomegranate seeds give this dish good fortune, making it suitable for the end-of-year table. To accompany this already rich dish, simply serve with baked potatoes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Winter, Christmas
Ingredients
- 2.6 lbs Pork Roast (Tenderloin or pork neck)
- as needed sliced bacon (Or prosciutto)
- as needed extra virgin olive oil
- as needed salt
- as needed pepper (Optional)
- 1 pomegranate
- 1 glass white wine
- 1 sprig rosemary
Tools
- Kitchen String
Steps
Salt and pepper the pork roast by massaging the meat. Brown it in abundant extra virgin olive oil on all sides.
Deglaze with white wine, let the alcohol evaporate, turn off the stove, let the roast cool down.
When the roast has cooled, wrap it with slices of bacon.
Tie it with kitchen string along with a sprig of rosemary.
Transfer the roast to a baking dish along with the cooking juices.
Seed a pomegranate, place the seeds in a potato masher (keep some seeds for garnish) and extract a small cup of juice.
Moisten the roast and finish cooking in the oven at 350°F for about 40 minutes.
After cooking, remove the string and slice the roast.
Place it on a serving platter, garnish with pomegranate seeds, and drizzle with its sauce. Excellent served with baked potatoes 😋
