Fall is officially upon us as we return to comforting old favorites. From POM Wonderful comes this delicious recipe...try our Bristol quality pork roast marinated in POM Wonderful Pomegranate juice, which lends itself beautifully to the flavor of pork. Comfort food never tasted so good!

Pom Marinated Pork Roast

Ingredients
Pomegranate Marinade:
juice from 3 large POM Wonderful Pomegranates*, or 1 cup POM Wonderful 100% Pomegranate Juice
1/3 cup of arils from 1 large POM Wonderful Pomegranate
2/3 cup dry white wine
1 tablespoon chopped chives
1 teaspoon crushed dried rosemary or thyme
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 bay leaves

Roast & Sauce:
1 4-pound rolled boneless pork loin roast
Salt and pepper
2 pounds baby potatoes, scrubbed and halved
1 cup thinly sliced red onion
1 14-ounce can beef broth (1 2/3 cups)
2 tablespoons cornstarch
2 tablespoons minced parsley

Method
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.
2. Prepare fresh pomegranate juice, see method below.
3. Whisk together juice, wine, chives, rosemary, mustard and Worcestershire; add bay leaves. Reserve 1/3 cup marinade for sauce (cover and refrigerate until needed).
4. Place roast in a large self-sealing bag or a nonmetal dish; pour marinade over meat. Turn meat in marinade to coat. Refrigerate 4 to 8 hours, turning meat occasionally in marinade.
5. Preheat oven to 350^oF.
6 Remove meat from marinade; discard marinade. Pat meat dry; place in a large shallow roasting pan.
7. Sprinkle meat with salt and pepper.
8. Roast, uncovered, for 1 hour. Add potatoes and onions to pan around meat, turning them in the pan juices. Cover meat with foil to prevent over browning.
9. Roast for 45 minutes to 1-1/4 hours more, until meat is very pale pink and meat thermometer reads 155 - 160^oF.
10. Transfer meat and potatoes to a warm platter; cover and let stand while preparing sauce.
11. In a 2-quart saucepan combine reserved marinade, beef broth and cornstarch. Bring mixture to a boil; boil 1 minute.
12. Stir in reserved arils if using, and parsley. Season to taste with salt and pepper.
13. Remove strings from meat; slice thinly. Pass sauce with meat.

Makes 10-12 Servings, 1 2/3 cups Sauce. For 1 cup of juice, cut 2-3 large Pom Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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