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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Ingredients:
1 3- pound(s) fresh pork loin, trimmed of all visible fat |
8 whole cloves |
1/2 gallon(s) cold water |
1/2 cup(s) kosher salt, plus extra |
6 sprig(s) fresh thyme, divided use |
1 tablespoon(s) olive oil, divided use |
2 medium turnips, peeled and cut into 1-inch wedges |
ground black pepper |
1 cup(s) pomegranate juice, divided use |
2 1/2 teaspoon(s) arrowroot |
packets stevia sweetener powder, to taste |
1/8 teaspoon(s) cinnamon |
1 teaspoon(s) chopped fresh tarragon |
1/4 cup(s) pomegranate seeds |
1/2 cup(s) coarse ground or stone-ground mustard |
1/4 cup(s) prepared horseradish |
Directions:
1. Heat oven to 350 degrees. Use sharp knife to make shallow diagonal crisscross cuts over the top and bottom of the pork at 1-inch intervals. Use a metal skewer or meat fork to poke about 60 holes over the surface, pushing the skewer all the way to the center of the pork. Insert cloves into the intersections of the cuts on the top of the pork. Set aside.
2. In a large oven-safe pot, combine water, 1/2 cup salt and 4 sprigs of thyme. Stir to dissolve salt. Gently submerge pork in water and cover with lid or foil. Place in oven and bake for 1 hour, or until pork registers 145 degrees at center.
3. Meanwhile, in a large sauté pan over medium-high, heat 1/2 tablespoon of oil. Add turnips and toss to coat. Season with salt and pepper, then place in oven and roast 40 to 50 minutes, or until turnips are tender and nicely browned, stirring once or twice.
4. Pick the leaves off the remaining 2 sprigs of thyme and add to turnips. Toss to coat, then set aside.
5. In small bowl, stir together 1 tablespoon of pomegranate juice and arrowroot until arrowroot is dissolved. Pour remaining pomegranate juice into a small saucepan. Add 1 packet of stevia and the cinnamon. Bring to a simmer. Whisk in arrowroot mixture. Continue to cook and stir for about 30 seconds, or until sauce is thickened. Taste and add stevia as needed for desired sweetness. Set aside.
6. Remove meat from cooking liquid and pat dry with paper towels. Heat a large sauté pan over medium-high heat and add remaining 1/2 tablespoon of olive oil. Once to oil is smoking, add pork roast and cook for 2 to 3 minutes, or until browned on both sides, turning once. Remove pork from pan.
7. Add half of pomegranate glaze to pan and reduce heat to medium. Return pork to pan and turn to coat completely with glaze. Remove pork from pan and place on a cutting board. Add turnips, half of pomegranate seeds and the tarragon to glaze in sauté pan. Cook and stir for 3 to 4 minutes, or until turnips are heated through and coated with glaze. Season to taste with salt and pepper.
8. Whisk mustard and horseradish into remaining half of pomegranate glaze and pour into a small serving dish.
9. Remove cloves from pork, then thinly slice meat; place on a large platter. Add turnips around the pork and sprinkle with remaining pomegranate seeds. Serve with mustard and horseradish sauce.
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