Roast Pork with Pomegranate Sauce

    (20)
    1 hour 35 min

    Pork shoulder is roasted and basted with a homemade pomegranate sauce made with pomegranate, balsamic vinegar, sugar and ground cinnamon. It's a delicious way to serve roast pork.


    19 people made this

    Ingredients
    Serves: 4 

    • 1 (1.2kg) boneless pork shoulder roast
    • 2 teaspoons finely chopped garlic
    • sea salt and ground black pepper to taste
    • 2 pomegranates with the seeds removed
    • 125ml water
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons cane sugar
    • 1/4 teaspoon ground cinnamon

    Method
    Prep:15min  ›  Cook:1hr  ›  Extra time:20min resting  ›  Ready in:1hr35min 

    1. Preheat the oven to 170 C / Gas 3. Season the pork roast with garlic, sea salt and pepper. Place in a roasting tin.
    2. Bake the roast for 1 hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to the 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 sieve to get as much juice as possible. You should have about 175ml of juice.
    3. Pour the juice from the pomegranate into a saucepan and bring to the boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar and cinnamon.
    4. 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 80 degrees C. Remove from the oven and allow to rest for 20 minutes before carving and serving.

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (19)

    by
    54

    I was working nights for the Christmas holiday and thought I would try this one. I changed several things about the recipe. The pomagrantes here didn't look so (going out of season) good so I used juice. I also put every thing in the crock pot and cooked it on low for 10 hours. Oh my goodness was it good and tender and my picky family truely enjoyed it.  -  24 Dec 2007  (Review from Allrecipes US | Canada)

    by
    12

    I made this for a backyard party and everyone loved it. I usually make my own changes, but this time I did it as written. What a great flavor for pork! Not one bite legt, even though I also cooked 15 New York steaks as well!  -  18 Aug 2008  (Review from Allrecipes US | Canada)

    by
    10

    Okay, so I had a few problems with this. First off, I wasn't too happy with the pomegranate flavor. If you do what the recipe says and do the pomegranate sauce yourself, it is a lot of work for a little bit of flavor. Secondly, I'm not sure if i liked the choice of cut for the pork. Yes, it was VERY tender, but it for me personally, id prefer something boneless and with less fat. Would I make this in the future? yes, probably. But i would probably use boneless pork loin and use pomegranate juice instead.  -  02 Jan 2011  (Review from Allrecipes US | Canada)

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