Pomegranate Roast Pork

By garciamoss

Ingredients

• 2 large cloves garlic, grated
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 700 grams (25 ounces) pork tenderloin, tied into a roast
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 tablespoon pomegranate molasses
• 1/4 cup red wine
• 1/2 red onion, sliced
• 1 tablespoon sumac
• 1 small tomato, seeded and diced
• 1/4 red bell pepper, diced
• 1/4 green bell pepper, diced
• 1/4 cup black olives, sliced
• 1/2 preserved lemons, roughly chopped
• 1/2 bunch flat-leaf parsley, chopped
• 2 tablespoon pomegranate molasses

Details

Adapted from pbs.org

Preparation

Step 1

The day before you plan to make the roast, combine the garlic, salt and black pepper in a small bowl and mix to combine. Rub this mixture all over the outside of the roast. Cover and refrigerate overnight.
Remove the roast from the refrigerator 30 minutes before roasting. This allows the temperature of the roast to rise, so it cooks more evenly.
Put the oven rack in the middle position and preheat to 350 degrees F (180 degrees C).
Put a roasting pan or skillet just large enough to hold the roast on the stove and heat until hot. Add 1 tablespoon of vegetable oil, and then add the roast. Allow the roast to form a brown crust on the bottom, then use tongs to turn it a little bit at a time. Repeat, allowing each surface to brown, until the roast is nicely browned all around.
Add the sliced onions around the roast, and then use a spoon to spread 2 tablespoons of pomegranate molasses evenly over the top of the roast. Put the pan in the oven and bake until an instant read thermometer registers 145 degrees F (62 C) when inserted into the thickest part of the roast (35-45 minutes).
Once the roast is done, remove it from the oven and place the roast on a cutting board and allow it to rest while you finish the onions and make the salad. This gives time for the proteins in the meat to relax, allowing the moisture to absorb back into the meat fibers rather than running all over your cutting board.
Put the roasting pan on the stove and add the wine to deglaze the pan, scraping up all the browned bits from the bottom of the pan. Turn on the heat and boil the mixture until the onions are tender, and the liquid has turned into a thick, dark glaze.
For the salad, put the sliced red onions in a bowl and rub with the sumac. Add the tomato, red bell pepper, green bell pepper, black olives, lemon, flat-leaf parsley, and pomegranate molasses. Toss to coat evenly.
To serve, remove the string from the pork and slice. Serve the pork topped with the caramelized onions and with a side of salad.