Pomegranate Glazed Salmon

Prep Time: 35 Min

Recipe Yield 4~6 servings

  • 1 (4 lb) pork loin
  • 2 tsp garlic, minced
  • Kosher salt and ground black pepper to taste
  • 1 bag (7 oz) PerfectGEMs Pomegranate Arils
  • 2/3 cup cranberry juice
  • 2 tbsp balsamic vinegar
  • 3 tbsp light brown cane sugar
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Roasted Pork Loin with Pomegranate Sauce

Directions: Preheat the oven to 325 degrees F. Season the pork roast with garlic, Kosher salt and pepper. Place in a roasting pan. Bake the roast for 1 hour in the preheated oven. While the roast is baking, combine the PerfectGEMs Pomegranate Arils and cranberry juice in a medium saucepan. Bring to a boil, reduce heat to low and simmer for 20 to 30 minutes, until the pomegranate arils have broken down and released their juices. In a separate bowl, press the pomegranate mixture through a strainer with spatula or spoon to retain as much juice as possible. Discard seeds and skins. You should have about 3/4 cup of juice. Back in the saucepan, combine the pomegranate juice, balsamic vinegar, sugar and cinnamon and bring to a boil. Simmer over medium heat until reduced by half. Add salt and pepper. After the roast has been in the oven for about 45 minutes, begin basting it with the pomegranate sauce. Use a brush to apply to the top and sides. Continue to roast the pork until the internal temperature has reached 145 ~ 150 degrees F. Remove from the oven, let rest 10 minutes before carving and serving. Serve additional sauce on the side as gravy or dipping sauce.