Spicy Pork Roast with Pomegranate Gravy
Pork in a sauce of wine and pomegranate juice - contributed by Kathy Westburg
  • 3 lb. Pork picnic roast
  • Salt
  • Pepper
  • Garlic powder
  • Hungarian paprika
  • Ground marjoram
  • Ground thyme
  • 2 C. beef broth
  • ½ C. pomegranate juice (if unavailable, use unsweetened cherry juice.)
  • ½ C. dry red wine
  • 1 C. pomegranate seeds
  • Fresh bread crumbs
Preheat oven to 450º F. Place roast in a roasting pan and sprinkle liberally with the spices. Place it in the preheated oven and reduce the heat to 325º F. Roast to an internal temperature on meat thermometer of 170º for about 1 ½ hours.

In a saucepan over high heat, combine beef broth, pomegranate juice, wine and ½ C. whole pomegranate seeds. Boil and reduce by about 1/3. Add fresh bread crumbs to make desired consistency.

Add remaining pomegranate seeds just before serving.

Spicy Pork Roast with Pomegranate Gravy is featured in The Search for Ivan Goroh

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Kathy Westburg is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

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Spicy Pork Roast with Pomegranate Gravy © 1998 Kathy Westburg | This page © 2000 James L. Matterer

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