Pomegranate pork loin roast will make you the dinner hero this season.
I’m back with another holiday-ready meal — almost a complete feast in one post.
Last week I shared our favorite espresso beef tenderloin with truffle sage risotto, and today I’m pairing this delicious pomegranate pork roast with rosemary smashed potatoes.
Delicious and festive.
It’s “almost complete” because all you need is a veggie side. I love sweet-and-spicy Brussels sprouts, but parmesan roasted broccoli or roasted Sicilian cauliflower are great choices too.
And since a holiday meal needs bread, add buttery rolls and a simple salad to round things out.
Now it’s truly complete.
We adore pork tenderloin on this site — I’ve stuffed a few and shared holiday versions before. This pork loin roast offers another way to enjoy pork with bold surface flavor and an easy pan sauce that becomes a rich gravy.
I like to thicken the pan juices into a gravy for serving.
I also slip thin garlic slices into slits in the roast before roasting — the caramelized top and fragrant garlic make a beautiful combination.
Just look at that caramelized crust.
On the side: rosemary smashed potatoes. Made this way, they’re Eddie’s favorite mashed-potato style — skins on and rustic. I borrowed the rosemary butter idea from my crispy smashed potatoes and infused these with the same herb-butter flavor.
Heaven in a bowl. Truly irresistible comfort food.
They’re incredible — rich, herbaceous, and buttery.
I love that little pool of butter — ready to dive in.
This roast is my go-to over a traditional Christmas ham — I prefer the flavor and texture of a pork loin roast for the holidays. Leftovers also make fantastic sandwiches the next day, which is always a bonus.
Leftovers = epic sandwiches.
Pomegranate Pork Loin Roast
Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes
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Ingredients
- 1 2 to 3 pound pork loin roast, tied with string (ask your butcher to do this)
- ¼ cup pomegranate molasses
- 1/3 cup apple cider
- 1 sweet onion, chopped
- 2 garlic cloves, thinly sliced
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon kosher salt
- ¼ cup chicken stock
- ¼ cup cream
- pomegranate arils, for garnish and serving
- Brussels sprouts, for serving on the side
rosemary smashed potatoes
- 3 pounds baby yukon gold potatoes
- 6 tablespoon unsalted butter
- 1 garlic clove, minced
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
Instructions
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Preheat the oven to 450 degrees F.
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In a bowl, whisk together the pomegranate molasses and apple cider.
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Place the pork in a roasting pan and arrange the chopped onion around it. If you like, cut small slits in the roast and tuck the thin garlic slices inside; otherwise scatter the garlic with the onions in the pan.
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Brush the pork all over with the pomegranate-cider mixture, then pour the remaining mixture over the roast. Season with kosher salt and freshly cracked black pepper.
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Roast for 20 minutes at 450°F, then reduce the oven to 350°F and roast for about 45 minutes more, or until the internal temperature reaches 145°F. Use a meat thermometer to ensure the pork stays juicy.
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Remove the pork from the pan and transfer it to a cutting board. Let it rest at room temperature for 20 minutes before slicing.
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Meanwhile, place the roasting pan over medium-low heat (leave the onions in). Stir in the chicken stock and cream and bring to a gentle simmer, whisking constantly. Cook 2–3 minutes until slightly thickened — this becomes a lovely pan sauce or gravy.
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Slice the pork and serve with a sprinkle of pomegranate arils, Brussels sprouts, rosemary smashed potatoes, and the pan sauce.
rosemary smashed potatoes
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While the pork roasts, prepare the potatoes. Place them in a pot, cover with cold water, add a few pinches of salt, and bring to a boil. Cook 10–15 minutes until fork-tender.
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Melt the butter in a small saucepan over medium heat. Add the minced garlic and chopped rosemary, then remove from heat.
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Drain the potatoes and return them to the pot. Mash them (skins on if you prefer a rustic texture), streaming in the rosemary butter. Season with salt and freshly cracked pepper, taste, and adjust seasoning as needed.
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I appreciate you so much!
Is this acceptable to eat for breakfast? Asking for a friend.