Rosemary and Pomegranate Roast Rack of Pork
Pomegranates make a great glaze for roast pork, lamb and chicken.
Portions: 4 Portions
Preparation: 15 minutes
Cooking: 2 1/2 hours
Ingredients
Rosemary & Pomegranate Glaze
- Juice and seeds from 2 pomegranates
- 6 tbsp honey
- 100ml port
- 2 tbsp olive oil
- 8 tbsp rosemary leaves
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 4 garlic cloves, crushed
Pork
- 1.5kg loin of pork, French trimmed (leaving a very thin layer of fat)
- 2 tbsp olive oil
- maldon salt and freshly ground black pepper
To Serve
- accompany with roasted vegetables and a light salad
Method
- Rosemary & Pomegranate Glaze: Mix together all the ingredients until well combined.
- Roast Pork: Preheat an oven to 200°C. Rub the pork with the olive oil and season with little salt and pepper, place in a roasting tray and coat with a third of the marinade. Roast in the preheated oven for 1 1/2 hours basting with a little of the marinade after 45 minute. Reduce the temperature to 180°C baste with marinade (leave some for the final cooking time) and return to the oven for 1 hour, baste with any remaining glaze after 30 minutes.
- To Serve: Serve hot with your choice of accompaniment.