Pomegranate Glazed Berkshire Pork Loin

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

Wine Country-Inspired Spring Recipes -
Chef Gerry Hayden and pastry chef Claudia Fleming of the North Fork Table and Inn in Southold, N.Y., in Long Island's wine country.

1 (5 to 6lb. ) Berkshire pork loin (trimmed of excess fat and tied by your butcher)

4-cloves garlic chopped

4 oz. Pomegranate molasses

1 tablespoon Colman dry mustard

1 tablespoon of maple syrup

3 oz. Canola oil

1 Tablespoon of chopped rosemary

Salt and black pepper

Pre-heat oven to 500 degrees F.

In a small stainless steel bowl, combine pomegranate molasses, dry mustard, garlic, rosemary and maple syrup whisk well and reserve for basting the pork.

Rub pork loin with oil to coat, lightly season well with salt and black pepper and place on a roasting rack in a roasting pan.

Place in oven and cook at high heat for roughly 20 to 25 minutes until pork has started to get golden brown.

Reduce oven temperature to 375 degrees, continue to cook another 20 minutes and check temperature of pork. If it is at 145 degrees internally, use pastry brush to generously brush on pomegranate glaze and cook another 6 to 7 minutes, check internal temperature and remove pork when it has reached 160 degrees.

Add the rest of the glaze to the roasting pan and mix with the juices of the pork. Continue to baste with the glaze while the pork is resting. After 15 minutes slice the pork and arrange on a platter and spoon some of the glaze over the slices.

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