I participated in the National Pork Board Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own.
Orange Pomegranate Rosemary Pork Roast makes a fabulously delicious and easy dinner for a holiday – or any day – to share with family and friends.
I was excited to be asked by the National Pork Board to participate in their Porksgiving program that honors people, who take the time to help others, by preparing a home cooked meal for them in recognition of their contributions. The hope is that this program will inspire others to thank those who go the extra mile to help others, such as teachers, caregivers, military, volunteers, and others. One of the best way to show your thanks is to prepare a home cooked meal for them.
I certainly did not have to look far to find someone to honor. I chose to honor Dave, AKA Mr. Flavor Mosaic AKA my hubby, not because he is my husband, but because he has demonstrated how much he cares for his elderly Mother by changing jobs to give him more flexibility to allow him the time to assist in her care. I don’t know many men who would make the sacrifices necessary to do this. His Mom was a single working Mom, working hard and making sacrifices to raise him. Now that she needs assistance, Dave knew he had to do everything he could to help her.
Therefore, to thank Dave for everything he is doing for his Mom, I decided to make a special home cooked dinner for him featuring a Pork Loin Roast. To make it special and unique, I made an Orange Pomegranate glaze for it.
To make the Orange Pomegranate glaze, you’ll need orange marmalade, pomegranate juice, dry red wine, and dijon mustard.
Rub the pork loin with oil, salt and pepper, minced garlic, and rosemary. Bake in a preheated 350 degree F oven for 30 minutes.
Meanwhile in a saucepan on top of the stove over medium heat stir together orange marmalade, pomegranate juice, and dry red wine until it becomes syrupy. Remove from heat and stir in the dijon mustard. Pour over the pork roast and cook for a about 25 minutes more.
Make it pretty by garnishing the platter with sliced oranges and pomegranate seeds. I served the Orange Pomegranate Rosemary Pork Roast with green beans and boiled potatoes. Both Dave and his Mom loved it. Of course, I did too!
Hopefully, you will be inspired to share a delicious pork dinner to say thanks to someone for everything they have done. To get more ideas of what to make, visit www.PorkBeInspired.com/Porksgiving. You can also find more recipes to share during Porksgiving at www.Facebook.com/porkbeinspired and follow the brand on Twitter, Pinterest and Instagram.
Who will you say thanks to during Porksgiving? Which pork recipe will you make for them?
If you like this recipe, be sure to follow me on:
Email | Facebook | Twitter | Pinterest | Google+ | Instagram
- 2 pound pork roast
- 2 tablespoons olive oil
- 1 teaspoon each salt and pepper
- 3 cloves garlic, minced
- 2 teaspoons rosemary
- ½ cup pomegranate juice
- 1-1/2 cups orange marmalade
- ½ cup dry red wine
- 3 tablespoon Dijon Mustard
- Preheat oven to 350.
- Place the roast in a shallow, foil lined roasting pan. Rub the roast generously with oil and minced garlic. Sprinkle all over with salt and pepper and rosemary. Roast the pork for 30 minutes.
- Meanwhile, in a medium saucepan over medium high heat, combine pomegranate juice, wine, orange marmalade, and bring to boil, stirring frequently, until it becomes syrupy. Remove from heat, whisk in mustard, and pour mixture over roast. Cook for approximately another 25 to 30 minutes until the internal temperature on a thermometer reaches 145 degrees F. Remove from oven, and let rest for 10 minutes.
Michele,
This looks so yummy! Wish I had been there to sample some. I just bought some pomegranates. Looking forward to trying them. I think I will try them in a fruit salad.