Ah, fruit and meat, sweet and savory, my favorite combinations. This pork sirloin roast is impossibly juicy and the play of the herb and garlic marinade with the pomegranate and balsamic vinegar is incredible. The seeds are a nice contrast and the crust the roast develops adds another layer of texture.
Really, do I have to talk you into this?
Use bottled pomegranate, cranberry, cherry, or grape juice in place of the juiced pomegranate and just forgo the pomegranate seeds if you must. If you have a pom on hand though, use it by all means. They’re in season and widely available this time of year. The easiest way I’ve found to remove the seeds is to cut the fruit in half and then pull it apart in a bowl of water. The pith will separate easily with a little rub.
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