Harvest Pork Loin Roast with Pomegranate-Orange Glaze
Savor the essence of autumn with a succulent pork loin roast slow-cooked to perfection with an array of hearty root vegetables. A luscious, tangy pomegranate-orange glaze envelops this savory dish, complimenting the rich flavors of tender pork and perfectly cooked vegetables. This comforting meal, paired with a fresh green salad and warm corn muffins, is a delightful tribute to the season's bounty, showcasing the vibrant hues and flavors of fall vegetables.
5
Servings
N/A
Calories
15
Ingredients
Ingredients
Pomegranate juice
2 cups
Sugar
1/4 cup
Medium orange
1 (juice and zest)
Boneless pork loin roast
1 2/3 lbs
Garlic cloves
2 (cut into slivers)
Herbes de Provence
3/4 teaspoon
Olive oil
4 teaspoons (divided)
Chicken stock
1/2 cup
Leek
1 (trimmed, sliced, and rinsed)
Butternut squash
3/4 lb (peeled and cubed)
Large parsnip
1 (scrubbed and chopped)
Large carrots
2 (scrubbed and chopped)
Celery ribs
2 (washed and sliced)
Salt
to taste
Freshly ground pepper
to taste
Instructions
1
In a small saucepan, combine the pomegranate juice, sugar, orange juice, and zest. Bring to a gentle boil over medium heat, stirring occasionally. Continue boiling until the mixture reduces to between 1/2 and 2/3 cup, achieving a thick, syrupy consistency thicker than maple syrup. Set aside in the refrigerator to cool.
2
Prepare the pork loin roast by cutting small slits into the meat and inserting the garlic slivers into these slits. Evenly sprinkle the Herbes de Provence over the pork and rub it into the surface, ensuring an even coat. Set the meat aside to absorb the rub's flavors.
3
Trim the tough dark green top from the leek, and slice the light green and white parts in half lengthwise. Slice finely and rinse thoroughly under running water to remove any trapped grit or dirt.
4
In a small skillet, warm 2 teaspoons of olive oil over medium heat. Add the prepared leek and sauté until it turns tender and translucent. Transfer the softened leek into a 4-quart crock-pot.
5
Using the same skillet, add the remaining olive oil if needed and raise the heat to high. Sear the pork loin roast on all sides until a golden crust forms, approximately 2-3 minutes per side. Transfer the pork to a platter.
6
Pour the chicken stock into the skillet, deglazing the pan by scraping up the browned bits. Pour the deglazed stock and its flavorful bits into the crock-pot over the leeks.
7
Peel the butternut squash, scoop out the seeds, and cut the flesh into 1-inch cubes.
8
Scrub the parsnip and carrots, then chop them into uniform chunks, splitting larger pieces in half for even cooking.
9
Rinse the celery ribs, and slice them into 1-inch pieces.
10
Layer the prepared vegetables in the crock-pot, lightly seasoning with salt and freshly ground pepper.
11
Place the seasoned pork roast on top of the vegetables. Cover the crock-pot and cook on low for 4 to 6 hours, or until the pork and vegetables reach the desired tenderness.
12
Remove the meat and vegetables from the crock-pot, allowing the roast to rest on a cutting board for 10 to 15 minutes before slicing.
13
Meanwhile, take the cooled pomegranate reduction and bring it to a quick boil over medium heat, then remove from heat immediately.
14
To serve, artfully drizzle the reduction onto a serving platter. Arrange the sliced pork on top, surrounded by the colorful medley of vegetables. Enjoy this warm, comforting dish with a side of green salad and corn muffins.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein used is a 1 2/3 lb boneless pork loin roast.
What are the ingredients for the pomegranate-orange glaze?
The glaze consists of 2 cups of pomegranate juice, 1/4 cup of sugar, and the juice and zest of one medium orange.
How much should the pomegranate mixture be reduced?
The mixture should be boiled down until it reduces to between 1/2 and 2/3 cup, reaching a syrupy consistency.
How is the garlic incorporated into the pork?
Small slits are cut into the meat, and garlic slivers are inserted directly into these slits.
What seasoning is rubbed onto the pork loin?
The pork is rubbed with 3/4 teaspoon of Herbes de Provence.
How should the leeks be prepared before cooking?
Trim the dark green tops, slice the light green and white parts in half lengthwise, slice finely, and rinse thoroughly to remove grit.
Should the pork be seared before going into the slow cooker?
Yes, the pork should be seared on all sides in a skillet over high heat for 2-3 minutes per side until a golden crust forms.
What is the purpose of the chicken stock in this recipe?
The chicken stock is used to deglaze the skillet after searing the pork, scraping up flavorful browned bits to add to the crock-pot.
What size crock-pot is recommended for this recipe?
A 4-quart crock-pot is recommended for this harvest pork roast.
Which vegetables are included in the roast?
The recipe includes leeks, butternut squash, parsnips, carrots, and celery.
How should the butternut squash be prepared?
The squash should be peeled, seeded, and cut into 1-inch cubes.
How long does the pork cook in the crock-pot?
The pork and vegetables should cook on the low setting for 4 to 6 hours.
Should the vegetables be seasoned inside the crock-pot?
Yes, layer the vegetables in the crock-pot and lightly season them with salt and freshly ground pepper.
Where is the pork placed inside the slow cooker?
The seasoned and seared pork roast is placed on top of the layered vegetables.
How long should the roast rest after cooking?
Allow the roast to rest on a cutting board for 10 to 15 minutes before slicing.
What do I do with the glaze before serving?
Bring the cooled pomegranate reduction to a quick boil over medium heat, then remove it immediately before drizzling it over the meat.
How many servings does this recipe yield?
This recipe yields 5 servings.
What side dishes are recommended for this meal?
It is recommended to serve this dish with a fresh green salad and warm corn muffins.
How much olive oil is needed?
The recipe uses 4 teaspoons of olive oil, divided between sautéing the leeks and searing the pork.
Do I need to peel the parsnips and carrots?
The recipe suggests scrubbing them, then chopping them into uniform chunks.
What is the flavor profile of this dish?
It is a savory and comforting dish with tangy, sweet, and rich autumn flavors.
How should the celery be cut?
The celery ribs should be washed and sliced into 1-inch pieces.
Can I use high heat in the slow cooker?
The instructions specifically recommend cooking on the low setting for 4 to 6 hours for best results.
What should the final glaze look like?
It should be a thick, syrupy reduction that is thicker than maple syrup.
Is there a specific way to plate the dish?
Drizzle the reduction on a platter, place sliced pork on top, and surround it with the vegetable medley.
What happens to the leeks before they go in the crock-pot?
They are sautéed in 2 teaspoons of olive oil until tender and translucent before being added to the pot.
How much Herbes de Provence is used?
The recipe calls for 3/4 teaspoon of Herbes de Provence.
What should I do if the leeks have dirt in them?
The instructions advise rinsing the sliced leeks thoroughly under running water to remove any trapped grit.
Is the orange juice fresh or bottled?
The recipe specifies using the juice and zest of 1 medium orange, implying fresh juice.
What is the first step of the recipe?
The first step is to combine pomegranate juice, sugar, and orange ingredients in a saucepan to create the glaze reduction.