Pomegranate pork loin roast is about to make you win dinner this season.
I’m back again with another holiday meal for you today. An almost complete holiday meal!
Last week I shared our favorite espresso beef tenderloin with truffle sage risotto. And today, we’re going with this delish pomegranate pork roast and smashed potatoes.
I call this “almost complete” because all you really have to do is choose your veggie side. I’m going with my sweet and spicy brussels, but you could choose parmesan roasted broccoli or even sicilian cauliflower.
And NOW it’s complete.
This is another way to enjoy pork with loads of flavor – and you don’t even have to go to the trouble of stuffing it. The flavor on the outside is wonderful, and just like the beef tenderloin, roasting it in a roasting pan creates this fantastic pan sauce.
I like to thicken it up and use it as gravy.
Oh and I also slide some sliced garlic cloves into the roast! Before roasting.
Just LOOK at that caramely top.
On the side of the pork, were serving some delish rosemary smashed potatoes! Smashed potatoes made like this are Eddie’s favorite way to eat mashed potatoes. While I prefer the potatoes to be peeled before mashing, Eddie loves when the skin is kept on and you mash it all together.
I took a cue from my crispy smashed rosemary butter potatoes and infused these potatoes with rosemary butter too.
OH MY WORD.
Hello heaven in a bowl. You will not be able (or want) to stay away from this comfort food.
They are incredible with a capital I.
I love that little swimming pool of butter up there. Just about to dive on in.
This meal would always be my choice over a Christmas ham. I’ve never been a huge fan of ham and I think a holiday pork roast is a billion times better!
And much like the espresso tenderloin, the leftovers make fantastic sandwiches the next day!
Because that’s basically the best part.
Pomegranate Pork Loin Roast
Is this acceptable to eat for breakfast? Asking for a friend.
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