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Add a photoServings: 8
Ingredients
- 1 x (3- to 3 1/2-lb.) center-cut boneless pork loin
- 1/3 c. chopped fresh ginger
- 1 x (6-oz) can frzn tangerine juice concentrate
- 2 Tbsp. distilled white vinegar
- 1 lb pitted dry prunes (2 1/2 c.)
- 1 lrg pomegranate
- Â Â Small fresh tangerines or possibly kumquats, optional
Directions
- Place pork, fat side up, on narrow rack in shallow 12 x 15 inch roasting pan.
- Roast in oven at 375 degrees till meat thermometer inserted in thickest part reaches 145 degrees, 50 to 60 min.
- Meanwhile, in 2- to 3-qt pan, combine ginger, juice concentrate, vinegar and prunes. Bring to boil, stirring. Cover and simmer till prunes are slightly softened, about 10 min, stirring often. Remove from heat.
- Halve pomegranate. Immerse in bowl of water. Break apart to remove seeds.
- Throw away skin, pith and water. Set seeds aside.
- After meat has reached 145 degrees, tilt pan to skim off and throw away fat.
- Pour prune mix over pork, spooning liquid over roast and pushing prunes into pan. Bake till thermometer reaches 155 degrees, 10 to 15 min longer.
- Lift pork to platter. Garnish with tangerines. Stir pomegranate seeds into prune mix, then spoon into separate dish. Slice meat crosswise and accompany with fruit.
- Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 8 servings | |
| Calories 144 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.48g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 441mg | 13% |
| Total Carbs 37.33g | 10% |
| Dietary Fiber 4.6g | 15% |
| Sugars 22.74g | 15% |
| Protein 1.56g | 2% |
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