Michael Lomonaco's Roast Loin of Pork with Chili Pomegranat​e Glaze

We made this recipe over Christmas week and the sauce is so fabulous --that we thought it would be awesome over Turkey or Chicken as well.  Even my none gravy - non adventurous family tried and liked it.   It was a recipe from The Chew. The other big hit is the Roasted Acorn Squash --which is blogged separately -guests who had never even tried Acorn Squash were raving! Also p[lease note I only could find Ancho Chili flakes in the Hispanic section of my grocery store --it gives a great smoky flavor not spicy.

For the Roast Loin of Pork with Chili Pomegranate Glaze:
4 to 4 1/2 # Bone in Center cut pork roast
2 quarts of water
1/3 c kosher salt
3 T olive oil
2 T ground cumin seed
2 C Pomegranate Juice
1/2 C honey
2 T Ancho Chili Powder ( I used flakes)
2 T smoked paprika
1 garlic clove finely chopped
coarse salt and fresh ground pepper

BRINING DIRECTIONS BELOW

For the Roast Loin of Pork with Chili Pomegranate Glaze: Remove the pork loin from the brine, discard brine and paper-towel dry pork loin.

3 tablespoons Olive Oil
2 tablespoons ground Cumin Seed
Coarse Salt and fresh ground Pepper

Brush the pork loin with olive oil, season with ground cumin, salt and pepper and place in a roasting pan. Put the roasting pan on the middle rack of the oven and begin roasting the pork at high heat for 20 minutes before turning the heat down to 350 °F to continue roasting. 

2 cups Pomegranate Juice
1/2 cup Honey
2 tablespoons Ancho Chili Powder
2 tablespoons Smoked Paprika
1 Garlic clove (finely chopped)

In a saucepan over medium heat combine the pomegranate juice, honey, ancho chili, smoked paprika, and garlic. Bring the ingredients to a simmer and cook for 10 minutes before removing from the heat.  May be prepared in advance. 

 

While the pork continues to roast begin basting the pork loin with the pomegranate glaze, basting at frequent intervals to create a rich glaze, continuing to cook the roast until it reaches an internal temperature of 150°, or about 1 -1\2 - 2 hours. Remove the roast from the oven and allow to rest for 20 minutes before carving. Remove any butcher twine if roast has been tied.

 

Serve the roast, by carving at the table, with acorn squash on the side

For Brining: Combine water and kosher salt in a saucepan and heat over high heat, stirring, until water boils and salt dissolves. Pour brine into a clean pot large and cool to room temperature, uncovered, about 2 hours. Place pork cold brine, making sure it is completely covered and brine, covered and refrigerated for 4 hours or up to 24 hours.