POM website and adjusted it a little to me!
- 1 cup POM Wonderful 100% Pomegranate Juice
- 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
Pork and Gravy:
- 1 4-pound boneless pork loin roast
- Salt and pepper
- 1 14-ounce can beef broth (1 2/3 cups)
- 2 tablespoons cornstarch
Whisk together POM juice, wine, chives, rosemary, mustard and Worcestershire; add bay leaves. Reserve 1/3 cup marinade for sauce (cover and refrigerate until needed). Place roast in a large self-sealing bag ; pour marinade over meat. Turn meat in marinade to coat. Refrigerate 4 to 8 hours, turning meat occasionally in marinade.
Preheat oven to 350oF.
Remove meat from marinade; discard marinade. Pat meat dry; place in a large shallow roasting pan, (i dont have one so i just used a glass dish). Sprinkle meat with salt and pepper. 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.
Roast for 45 minutes to 1-1/4 hours more, until meat is very pale pink. (You cook it for about 20-30 mins for ever 1/2 lb-- I had a 2 lb and it took about 1 1/2 hours) Transfer meat to a warm platter; cover and let stand while preparing sauce.
In a 2-quart saucepan combine reserved marinade, beef broth and cornstarch. Bring mixture to a boil; boil 1 minute. Pour some on meat and place extra on side for gravy.