Pomegranate pork loin roast is guaranteed to make you the dinner hero this season.
I’m sharing another holiday-worthy main today: a pomegranate cider–glazed pork loin roast served with rosemary smashed potatoes. If you loved the espresso beef tenderloin and truffle sage risotto, this pork roast is a perfect companion for a festive table.
This recipe is nearly a complete holiday meal—just pick a vegetable side. I like sweet and spicy Brussels sprouts, but parmesan roasted broccoli or roasted Sicilian cauliflower work beautifully. Add a warm roll and a salad for a full spread.
And now it’s complete.
We love pork loin and tenderloin for special dinners. This roast brings big holiday flavor without the fuss of stuffing. The pomegranate and cider glaze caramelizes on the outside, and roasting in a pan produces a rich pan sauce I like to thicken into a gravy.
I slip thin slices of garlic into slits in the roast before cooking so every slice has a little boost of flavor. The top roasts up beautifully and becomes deep and caramelized.
On the side, I serve rosemary smashed Yukon Gold potatoes. These are creamy and rustic—skins on for texture and flavor—and infused with garlic and rosemary butter for a savory finish. They’re indulgent, comforting, and impossible to resist.
That little pool of butter over the potatoes? Yes, please.
This pork loin roast is my preference over a traditional Christmas ham—it’s juicy, elegant, and makes delicious leftovers. Sliced thin, the leftovers are perfect for sandwiches the next day.
Pomegranate Pork Loin Roast
Pomegranate Cider Pork Loin Roast with Rosemary Smashed Potatoes
4 people
Ingredients
- 1 2 to 3 pound pork loin roast, tied with string (ask your butcher to do this)
- 1/4 cup pomegranate molasses
- 1/3 cup apple cider
- 1 sweet onion, chopped
- 2 garlic cloves, thinly sliced
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup chicken stock
- 1/4 cup cream
- Pomegranate arils for garnish
- Brussels sprouts or other roasted vegetable for serving
Rosemary Smashed Potatoes
- 3 pounds baby Yukon Gold potatoes
- 6 tablespoons unsalted butter
- 1 garlic clove, minced
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Whisk together the pomegranate molasses and apple cider.
- Place the pork in a roasting pan and scatter the chopped onion around it. Optionally, cut small slits in the roast and tuck the thin garlic slices inside; otherwise add the garlic to the pan with the onions.
- Brush the pork all over with the pomegranate-cider mixture, pour any remaining glaze over the roast, and season with salt and pepper.
- Roast for 20 minutes at 450°F. Reduce the oven to 350°F and roast 45 minutes more, or until the internal temperature reaches 145°F. Use a meat thermometer to ensure the pork stays juicy.
- Remove the roast and transfer it to a cutting board. Let it rest at room temperature for 20 minutes before slicing.
- While the pork rests, place the roasting pan with the onions over medium-low heat. Stir in the chicken stock and cream, bring to a simmer while whisking, and cook 2–3 minutes until slightly thickened to make an optional pan gravy.
- Slice the pork and serve with pomegranate arils, roasted Brussels sprouts or other vegetables, smashed potatoes, and the pan sauce.
Rosemary Smashed Potatoes
- Place potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook 10–15 minutes until fork tender.
- In a small saucepan, melt the butter over medium heat, add the minced garlic and chopped rosemary, then remove from the heat.
- Drain the potatoes and return them to the pot. Mash the potatoes (skins on) with a potato masher or fork. Stream in the rosemary butter, season with salt and pepper, and mash to your preferred consistency. Taste and adjust seasoning as needed.
Did you make this recipe?
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Is this acceptable to eat for breakfast? Asking for a friend.