Full Circle Wine Solutions
Pork Loin Glazed With Pomegranate And Orange
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Serves 6
1 3-pound boneless pork roast or 2 1.5-pound tenderloins

Spice Paste:
1/4 cup fresh orange juice
2 tablespoons soy sauce

2 tablespoons grated peeled fresh ginger
2 tablespoons pomegranate syrup ( or pomegranate molasses)
2 tablespoons hot mustard
Grated zest of 1 orange
2 teaspoons finely minced garlic

Basting sauce:
1/3 cup fresh orange juice
3 tablespoons honey
3 tablespoons pomegranate syrup or molasses
2 tablespoons soy sauce

2 tablespoons reserved spice paste

Combine all of the ingredients for the spice paste. Set aside 2 tablespoons for the sauce. Rub the spice paste onto the meat. Marinate in a non-aluminum container for at least 6 hours or preferably overnight in the refrigerator. Bring to meat room temperature for 30 minutes before cooking.

Make a fire on the grill or barbeque, or preheat the broiler. Broil or grill, not too close to the heat source, basting and turning a few times for even cooking, until an instant read thermometer registers 140 Ëš F, about 20 to 30 minutes for the large loin, and 5 to 8 minutes per side for tenderloins.

Transfer to a carving board and let the meat rest for 10 minutes. Slice thin. Spoon any excess basting sauce over the meat.

Note: You may roast this pork loin as well. Preheat oven to 400Ëš F and place pork in roasting pan. Roast for about 40 minutes, basting often with half the basting sauce.

Wine Pairing: Ripe, Fruit-Forward Pinot Noirs.

Recommended Producers:

Marlborough, New Zealand
Napa Valley, CA
  Patz & Hall
Sonoma County, CA

Adapted from Perfect Pairings by Evan Goldstein published 2006
© University of California Press.

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