Pomegranates and oranges are finally in season!!!! I noticed that POM is doing a recipe contest so I decided to come up with a recipe that utilizes two of my favorite fruits and POM Wonderful 100% pomegranate juice.
Being that it is chilly and foggy out, I wanted something comforting. Who can resist fruit glazed pork served with wild rice and a spinach salad? This recipe is healthy and surprisingly simple. Pomegranate juice is refreshing and full of antioxidants. Pork, a white meat, is low on fat. The tangy bite of pomegranates and oranges is balanced by the sweetness of the redcurrant jelly. This makes a delicious dinner. I even decided to make it two weekends in a row.
- 4 pork loin chops
- 1 cup POM Wonderful 100% pomegranate juice
- 1/3 cup amaretto
- 4 heaping tablespoons redcurrant jelly
- 1/3 cup fresh squeezed orange juice
- 2 teaspoons orange zest
- salt to taste
- a pinch of nutmeg
- pomegranate for garnish
- green onions (optional)
In a large, heavy-bottom skillet, mix together pomegranate juice, redcurrant jelly, amaretto, orange juice, salt, nutmeg, and zest. Bring to a boil and simmer over medium heat until jelly is dissolved. Wow, look at the amazing color.
Adjust salt and preheat oven to 200F.
Add pork and simmer over low heat, covered, until meat is almost done. ~10-15 minutes
Place pork in an oven safe pan and top with a bit of sauce to keep moisture in. Meanwhile, reduce the remaining sauce over a high flame. Mix frequently until it thickens.
Remove the sauce from flame and let stand until it forms a thick glaze. ~5 minutes. Make sure you don’t let it get too cold though.
Pour generously pork and garnish with orange zest, green onions, and fresh pomegranate. If you want a bit of a bite to it, you might want to add a little pepper.
Pomegranate and Almond Spinach Salad
- Baby spinach
- 1 orange
- Almond slivers, toasted
- Pomegranate (leftovers from the pork garnish)
- 1/4 cup POM Wonderful 100% Pomegranate Juice
- 1/3 cup olive oil
- 2 teaspoons golden balsamic vinegar
- 2 teaspoon Dijon mustard
- Salt and pepper
To make dressing, combine olive oil, balsamic vinegar, Dijon mustard, pomegranate juice, and salt n pepper. Mix well. Pour over salad and serve immediately.
I’ve been practicing my plating and photography skills. I have to admit that I had some artistic guidance from J…