Rosemary and Pomegranate Roast Rack of Pork

Pomegranates make a great glaze for roast pork, lamb and chicken. In this recipe, we are using it on a loin of pork. The flavour of the pomegranates works really well with the sweetness of the pork.

Rosemary and Pomegranate Roast Rack of Pork

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

  1. Rosemary & Pomegranate Glaze: Mix together all the ingredients until well combined.
  2. 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.
  3. To Serve: Serve hot with your choice of accompaniment.