Pomegranate Balsamic Pork Roast |
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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 6 |
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Pomegranate, orange, and balsamic vinegar make a wonderful lightly sweet sauce for a tender slow cooked pork loin. Baby potatoes and a big salad round out a healthy, hearty fall dinner. Ingredients:
6 slices bacon |
1 teaspoon olive oil |
1 1/2 lbs baby potatoes |
3 lbs pork loin roast |
salt and pepper |
1 leek, cleaned and sliced |
2 carrots, diced |
3 celery ribs, diced |
2 cups ham stock or 2 cups chicken stock |
1 1/2 cups pomegranate juice, divided |
1 tablespoon orange marmalade |
1 teaspoon herbes de provence |
2 tablespoons balsamic vinegar |
Directions:
1. In a wide skillet, cook bacon in olive oil until crisp, crumble bacon and set aside.
2. Salt and pepper pork loin to taste, and brown on all sides.
3. Place potatoes in bottom of crock pot, place pork loin on top.
4. Cook leeks, carrots, and celery in remaining bacon fat and olive oil, add to crock pot.
5. Deglaze pan with stock and 1 cup pomegranate juice, bring to a boil, and add to crock pot.
6. Sprinkle herbs and bacon on top of pork loins, cook on low about 6 hours.
7. Remove pork loins and potatoes from crock pot, set aside and keep warm.
8. Move 2 cups of cooking liquid to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.
9. Slice pork loin, drizzle with pan sauce, serve with potatoes and maybe a nice spinach salad. Enjoy!
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