Christmas Pork Recipe

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Christmas Pork
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Ingredients
16
Count
Nutrition
324
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Heat oven to 350 degrees. Use sharp knife to make shallow diagonal crisscross cuts over the top and bottom of the pork at 1-inch intervals. Use a metal skewer or meat fork to poke about 60 holes over the surface, pushing the skewer all the way to the center of the pork. Insert cloves into the intersections of the cuts on the top of the pork. Set aside.
  2. In a large oven-safe pot, combine water, 1/2 cup salt and 4 sprigs of thyme. Stir to dissolve salt. Gently submerge pork in water and cover with lid or foil. Place in oven and bake for 1 hour, or until pork registers 145 degrees at center.
  3. Meanwhile, in a large sauté pan over medium-high, heat 1/2 tablespoon of oil. Add turnips and toss to coat. Season with salt and pepper, then place in oven and roast 40 to 50 minutes, or until turnips are tender and nicely browned, stirring once or twice.
  4. Pick the leaves off the remaining 2 sprigs of thyme and add to turnips. Toss to coat, then set aside.
  5. In small bowl, stir together 1 tablespoon of pomegranate juice and arrowroot until arrowroot is dissolved. Pour remaining pomegranate juice into a small saucepan. Add 1 packet of stevia and the cinnamon. Bring to a simmer. Whisk in arrowroot mixture. Continue to cook and stir for about 30 seconds, or until sauce is thickened. Taste and add stevia as needed for desired sweetness. Set aside.
  6. Remove meat from cooking liquid and pat dry with paper towels. Heat a large sauté pan over medium-high heat and add remaining 1/2 tablespoon of olive oil. Once to oil is smoking, add pork roast and cook for 2 to 3 minutes, or until browned on both sides, turning once. Remove pork from pan.
  7. Add half of pomegranate glaze to pan and reduce heat to medium. Return pork to pan and turn to coat completely with glaze. Remove pork from pan and place on a cutting board. Add turnips, half of pomegranate seeds and the tarragon to glaze in sauté pan. Cook and stir for 3 to 4 minutes, or until turnips are heated through and coated with glaze. Season to taste with salt and pepper.
  8. Whisk mustard and horseradish into remaining half of pomegranate glaze and pour into a small serving dish.
  9. Remove cloves from pork, then thinly slice meat; place on a large platter. Add turnips around the pork and sprinkle with remaining pomegranate seeds. Serve with mustard and horseradish sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 324.25 Kcal (1358 kJ)
Calories from fat 108.76 Kcal
% Daily Value*
Total Fat 12.08g 19%
Cholesterol 100.36mg 33%
Sodium 1979.76mg 82%
Potassium 828.79mg 18%
Total Carbs 13.74g 5%
Sugars 9.87g 39%
Dietary Fiber 0.92g 4%
Protein 36.2g 72%
Vitamin C 11.2mg 19%
Iron 1.8mg 10%
Calcium 71.6mg 7%
Amount Per 100 g
Calories 64.27 Kcal (269 kJ)
Calories from fat 21.56 Kcal
% Daily Value*
Total Fat 2.4g 19%
Cholesterol 19.89mg 33%
Sodium 392.41mg 82%
Potassium 164.28mg 18%
Total Carbs 2.72g 5%
Sugars 1.96g 39%
Dietary Fiber 0.18g 4%
Protein 7.18g 72%
Vitamin C 2.2mg 19%
Iron 0.4mg 10%
Calcium 14.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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