Pomegranate Pork Loin

The beautiful pomegranate in my garden inspired me to make this dish. This is the first time I have cooked a rack of pork, or at least I have not done so in a very long time. It made a nice change from rack of lamb.I use pomegranate syrup you purchase at middle eastern stores instead of pomegranate juice. It gives a deeper flavor without spending time reducing.

I had purchase the most perfect baby potatoes the size of large marbles at Trader Joe. A simple salad of romaine lettuce, topped with avocado cubes and cherry tomatoes tossed in creamy dressing complete the meal. I think the next time, will top the salad with a sprinkling of the jewel like pomegranate seeds.

Pomegranate Marinade:

2 ounces peanut oil

4 dried red chiles

4 ounces garlic chopped

4 ounces sliced ginger

1 bunch green onions, chopped

2 cups pomegranate juice or pomegranate syrup

1/2 cup rice wine vinegar

1 tablespoon fresh ground black pepper

6 ounces tamarind paste

4 ounces brown sugar

2 tablespoons coriander, toasted, crushed

2 ounces soy sauce

Prepare the pomegranate marinade. In a saute pan, heat the oil. Add the chilies and cook for 15 seconds. Transfer to a deep casserole, and add the garlic, ginger, green onions, pomegranate juice, rice wine vinegar, pepper, tamarind paste, brown sugar, coriander, and soy sauce.

Directions

Place the pork rack in the marinade and let it marinate it for 3 hours or up to 2 days, refrigerated.

Remove the pork from the marinade. Season with salt and pepper. Divide the marinade into 2 portions. Reserve.

In a saute pan, over high heat, add the olive oil and 1 ounce of butter. Sear pork until golden. Transfer to a preheated 350-degree F. oven and roast for 20 minutes, basting with half of the reserved marinade every 5 minutes. Slice the chops apart and continue cooking until meat thermometer inserted into the chops reads 150 to 160 degrees F, another 5-7 minutes.

Meanwhile, in a saucepan, bring the remaining half marinade to a boil and reduce until thickened. Strain. Whisk in 4 ounces of butter. Season, to taste, with salt and pepper. Reserve.