Lomo de Cerdo en Jarabe de Granada
Makes 4 to 6 servings
The Balearic Islands, where this recipe originated, was home to the Moors for over five hundred years, and many of their local dishes reflect that influence. Meat is often combined with fruit, and pork marinated in pomegranate syrup is a classic dish. Spain has a long history with the pomegranate dating back to 1492 when the Moors were finally expelled from Granada. Pomegranates were incorporated into the Spanish coat of arms to signal the end of Moorish rule in Spain.
Prepare at Least 2 Hours in Advance
- 2 large pomegranates
- ½ medium onion, slivered
- 1 tablespoon finely chopped fresh thyme or ½ teaspoon dried thyme
- 2 bay leaves, crumbled
- 1 tablespoon finely chopped fresh rosemary or ½ teaspoon dried rosemary
- 2 tablespoons finely chopped fresh flat-leaf parsley
- ¼ cup dry white wine
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- One (2-pound) boneless pork loin
1. Cut the pomegranate into quarters, remove the seeds, and place them in a food processor. Blend 2 to 3 seconds, just long enough to break the seeds and release the juice. Pass through a fine-mesh strainer — there should be about 1 ½ cups juice. Place in a small saucepan over medium-high heat and cook until reduced by half. Let cool completely.
2. In a deep medium bowl, combine the pomegranate syrup and all remaining ingredients except the pork. Add the meat and turn to coat. Let marinate in the refrigerator at least 2 hours, turning occasionally.
3. Preheat the oven to 375 ° F. Transfer the pork to a roasting pan, scatter the onion from the marinade around the pork, and add just enough of the marinade to moisten the pan. Roast about 1 hour 10 minutes (about 35 minutes per pound), adding more marinade occasionally to keep the pan juices from burning, until a meat thermometer inserted into the center of the pork reads 145 ° F. Remove from the heat, cover with foil, and let stand 10 minutes until the thermometer reads 150ºF. By the time the meat is done, you should have added all the marinade (if more liquid is necessary, add chicken broth or water). Remove the bay leaves.
4. Cut the pork into ¾-inch slices and spoon the sauce over the pork. Serve hot.
Was a little disappointing. From 1000 Spanish Recipes