About this recipe:A deliciously fruity way to roast pork. Pork fillet is marinated in pomegranate juice, orange juice, mustard, honey, garlic, orange zest and cayenne pepper, then roasted to perfection, before being served with the reduced marinade and a sprinkling of pomegranate seeds.
4 tablespoons pomegranate juice
4 tablespoons fresh orange juice
1 1/2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon finely chopped garlic
1 teaspoon grated orange zest
1 dash cayenne pepper
1 (675g) whole pork fillet
4 tablespoons pomegranate seeds
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In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest and cayenne pepper. Tighten lid and shake until everything is mixed well. Pour over pork fillet in a large resealable plastic bag. Seal bag and refrigerate for at least one hour and up to three hours.
Preheat oven to 180 C / Gas 4. Spray a large roasting tin with oil spray. Remove pork fillet from marinade, reserving the marinade. Place meat in roasting tin and arrange tin on centre shelf in oven.
Pour marinade into a small saucepan. Bring to the boil, reduce heat to simmer and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting and reserve to use as a sauce.
Roast pork fillet in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 68 degrees C when measured in the thickest part of the pork fillet. Remove pork fillet from oven, cover with foil and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top and a sprinkle of pomegranate seeds.