Pomegranate Rosemary Marinade
5 garlic cloves, coarsely chopped
leaves from 2 rosemary sprigs, coarsely chopped
1 teaspoon Kosher salt
1/2 teaspoon pepper
3/4 cup Pom pomegranate juice
3/4 cup dry white wine

Mix all ingredients together and put in a glass dish. Place pork in dish to marinate at least 1 hour, flipping halfway through. (I marinated mine for about 24 hours, flipping halfway through.)

Israeli Couscous
1 teaspoon unsalted butter
olive oil to coat pan
1/4 cup pine nuts
3 garlic cloves, minced
1 shallot, minced
1/4 cup golden raisins
1/2 cup pomegranate seeds
1 1/2 cups Israeli couscous
1 3/4 cups stock (I used chicken)
2 tablespoons chopped parsley leaves
2 tablespoons chopped mint leaves
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper

Melt the teaspoon of butter in a large saucepan over medium heat. Add enough olive oil so that the oil and butter coat the bottom of the pan. Add the pine nuts and saute for two minutes. Add garlic, shallot and golden raisins and saute for 2-3 minutes more. Add Israeli couscous and saute for 2 minutes. Add pomegranate seeds and stock and bring to a boil. Turn the heat to low, cover and simmer until all liquid is absorbed and the couscous is tender. Remove from heat and fold in lemon zest, parsley and mint. Serve immediately.

Pomegranate Pork Roast
1 tablespoon unsalted butter
olive oil to coat
Pork roast

Preheat the oven to 425 F. Take the pork roast out of the marinade and pat dry with paper towels. Season on all sides with Kosher salt and pepper. Heat 1 tablespoon of butter and olive oil in a large cast iron or stainless pan. Do not use Teflon or nonstick pans as you will not be able to make the pan sauce! When the butter and olive oil mixture is hot, brown the pork roast on all sides in the pan. Once the roast is browned, transfer it to a cookie sheet and place it in the oven. Once the roast has been in the oven for 5 minutes, turn the heat down to 350 F.

Roast for approximately 20 minutes or until an instant read thermometer reads 145 F. Rest the meat for 10 minutes before slicing.

Once you’ve removed the roast from the oven, it’s time to start your pan sauce.

Pomegranate White Wine Sauce
1/4 cup dry white wine
1/2 cup Pom pomegranate juice
1/4 cup chicken stock
2 shallots, thinly sliced
1 garlic clove, minced into a paste
pinch of cornstarch
2 tablespoons unsalted butter, cut into 1/4″ cubes

Heat the pan with the pork drippings. Once the pan is hot, deglaze with 1/4 cup dry white wine. Add 1/2 cup Pom Pomegranate juice and 1/4 cup chicken stock. Add the thinly sliced shallots and garlic paste. Heat on high, stirring often, until the liquid is reduced by two thirds. Turn off the heat and whisk in the butter cubes. Pour immediately over sliced pork roast and serve hot.

Broiled Asparagus
1 bunch of asparagus, cleaned and trimmed
olive oil to coat
Kosher salt to taste
pepper to taste
1 teaspoon garlic powder
1 teaspoon lemon zest

Toss the asparagus with olive oil, garlic powder, lemon zest, Kosher salt and pepper to taste. Lay out on a cookie sheet. Broil 2-3 minutes. Serve hot.