Tender and Juicy: Pomegranate Roast Pork

Contrary to popular opinion, pork tenderloin actually has about the same amount of fat as chicken breasts, and less cholesterol, making it an excellent alternative to serving chicken at your next dinner party.

Of course the lack of fat makes it easy to turn it into a tough flavorless log of meat, so it's crucial that you don't overcook it. If you dont have one, go get an instant read thermometer. Theyre inexpensive, compact, and take the guesswork out of gauging temperatures, whether youre making a custard or grilling a steak.

To help make sure the roast cooks evenly, take it out of the fridge about half an hour before you cook it. This allows the meat to rise in temperature, before applying any heat, making it easier to get it up to an internal temperature of 145 degrees F without overcooking the exterior.

Its also important that you use a tenderloin thats been tied into an even thickness from end-to-end. Otherwise, the tapered ends will turn into jerky by the time the center is cooked.

In the flavor department, I like to apply a dry brine of garlic, salt, and pepper to the tenderloin a day before roasting it. This ensures that the meat is seasoned to the core, while concentrating the flavors of the pork by extracting excess moisture from the meat. It also provides a wonderful contrasting base when you glaze the roast with sweet and sour pomegranate molasses.

Served with onions that have been caramelized in the meat juices, along with a bright tangy salad, this dish makes for a complete meal thats easy to prepare and not nearly as heavy as the name may imply.

While the leftovers make a great sandwich, if you dont need a whole roast, these brined pork chops are just as delicious with this salad and can be made in smaller portions. Not a pork eater? Try substituting a lamb roast for the pork loin.