Ah, fruit and meat, sweet and savory, my favorite combinations. This pork sirloin roast is impossibly juicy and the play of the herb and garlic marinade with the pomegranate and balsamic vinegar is incredible. The seeds are a nice contrast and the crust the roast develops adds another layer of texture.
Really, do I have to talk you into this?
Use bottled pomegranate, cranberry, cherry, or grape juice in place of the juiced pomegranate and just forgo the pomegranate seeds if you must. If you have a pom on hand though, use it by all means. They’re in season and widely available this time of year. The easiest way I’ve found to remove the seeds is to cut the fruit in half and then pull it apart in a bowl of water. The pith will separate easily with a little rub.
for the roast
1 pork sirloin roast (2-3 lbs)
4 cloves garlic, minced
1 tsp salt
1 tsp fresh ground pepper
1 tsp each dried thyme
1 tsp herbes de provence (or dried rosemary)
for the sauce
1/2 cup chicken or beef broth
1/2 cup pomegranate juice
2 Tbs good quality aged balsamic vinegar
3/4 cup pomegranate seeds
The night before you’d like to make this roast, or at least 4 hours ahead, rinse the roast and pat it dry with paper towels. Put it in a large ziplock bag. In a small bowl, mix together the garlic, salt, pepper, thyme, and herbes de provence. Sprinkle over all sides of the meat in the ziplock and rub to coat the meat well. Seal up the bag and put it in the refrigerator until you’re ready to roast it.
Preheat the oven to 350 degrees. Place the roast on a baking sheet that is lined with tin foil and a wire rack. Bake the roast for one hour in the preheated oven.
While the roast is baking, combine the pomegranate juice and broth in a small saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until it is reduced by half. Remove from the heat and mix in the balsamic vinegar. Set aside.
After the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. Continue to roast and baste the pork every 10 minutes until the internal temperature has reached 160 degrees. Remove from the oven, cover the whole pan tightly with foil, and allow to rest for 20 minutes before carving. Pour the remaining sauce over the roast and top with pomegranate seeds to serve.