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Pork Roast with Walnut-Pomegranate Filling
Source: Eating Well

Notes: Pomegranate molasses lends a bright, tangy flavor to many Middle Eastern and Persian dishes. (Do not confuse it with grenadine syrup, which is very sweet and contains little or no pomegranate juice.) Bottled molasses is sold in Middle Eastern markets and some large supermarkets.To avoid the enduring stains of pomegranate juice, work under water! Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump arils from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Ri

Prep Time: 50 minutes
Cook Time: 130 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Pork & Filling
0 1/4 tsp  salt

0 cup  pomegranate juice
2 tbsp  honey
0 1/4 tsp  salt
0 tsp  cornstarch
1 tbsp  cold water
1 cup  pomegranate seeds
  1. Preheat oven to 350°F. Line a roasting pan with foil. Spray a rack with cooking spray.
  2. To prepare pork and filling: Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
  3. Place the walnuts in a sealable plastic bag and crush with a rolling pin. Transfer to a medium bowl and mix in 2 tablespoons pomegranate molasses, oil, garlic, 1/8 teaspoon salt and pepper.
  4. Trim fat from pork roast. Using a sharp knife, make a vertical cut two-thirds of the way to the bottom of the roast. From there, slice outward horizontally to about 3/4 inch from the sides. Unfold the pork.
  5. Place the pork between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound the pork to an even 1/2-inch thickness. Remove plastic wrap. Using a spatula, spread the filling over the surface, leaving a 1-inch border. Starting at the short edge, roll the roast up fairly tightly, completely enclosing the filling. Using kitchen string, tie the roast at 1 1/2-inch intervals. Trim the string ends.
  6. Season the roast with the remaining 1/8 teaspoon salt and pepper and coat with the remaining 2 tablespoons pomegranate molasses. Set the roast seam-side down on the prepared rack. Roast until an instant-read thermometer inserted in the center registers 155°F (it will increase to 160°F as it rests), about 1 hour 10 minutes to 1 hour 20 minutes. Transfer the pork to a carving board; tent with foil and let rest for 10 minutes.
  7. Meanwhile, prepare sauce: Combine pomegranate juice, broth, honey and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat. Boil until the sauce has reduced to 1 cup, 15 to 25 minutes. Mix cornstarch and water in a small bowl; add to the sauce and cook, whisking, until slightly thickened, about 1 minute.
  8. Remove string from the roast and carve into 3/4-inch-thick slices. Serve with sauce and garnish each serving with pomegranate seeds.

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