Giada says "With pomegranate, warm spices, maple syrup and herbs, this hands-off pork roast is brimming with seasonal flavour. I love this recipe because pork is a much easier and less expensive alternative to large cuts of beef, but it still feels so special and centerpiece-worthy. The pomegranate glaze is addictingly yummy!"
Servings 8
Cook Time 30 minutesmins
Total Time 2 hourshrs20 minutesmins
Ingredients
2¾to 3 kgbone-in centre, cut pork loin, chine bone removed, and frencheddeboned and trussed
Remove the pork roast from the refrigerator 30 minutes before cooking
Preheat the oven to 175 °C
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 tbsp 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 ¼ tsp salt and remove and discard the thyme
Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F50 °C, plus another 30 minutes
Remove the roast from the oven and turn the oven up to 232 °C
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 58 °C 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