Ingredients:

  • 2 cup unsweetened pomegranate juice
  • 3 tablespoon molasses
  • 4 garlic cloves, peeled, slightly smashed
  • 1 sprig fresh rosemary
  • 1/4 cup pomegranate seeds
  • 5 tablespoon  Organic Valley Cultured Butter, divided
  • 2 rutabagas (about 1-1/2 pounds), peeled, cut into 1/2-inch cubes
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 2 tablespoon light brown sugar
  • 2 1/2 teaspoon salt, divided
  • 1 Organic Prairie Boneless Pork Loin Roast
  • 1 teaspoon freshly ground black pepper
  • 1 lb  large Brussels sprouts, quartered, blanched 2 minutes, rinsed in cold water

Directions:

Pork is so versatile and delicious that you can serve it with just about anything. Pairing Brussels sprouts and rutabaga with the pomegranate and garlic reduction creates a harmonious yet whimsical balance to indulge the senses.

Adapted from a recipe by Organic Prairie's own Chef Alex Brevik.

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Combine pomegranate juice, molasses, garlic and rosemary in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer until mixture is reduced to 1/2 cup, about 15 minutes. Strain out and discard garlic and rosemary. Stir in 1 tablespoon of the butter and pomegranate seeds; let stand at room temperature.

Meanwhile, heat oven to 350°F. Melt 2 tablespoons of the butter; toss with rutabaga, oregano, brown sugar and 1/2 teaspoon of the salt. Spread into a single layer on a parchment lined 15x10-inch jelly roll pan or rimmed baking sheet. Bake 15 minutes. Season pork loin with 1-1/2 teaspoons of the salt and the pepper. Melt 2 tablespoons of the butter in a large ovenproof skillet over medium heat. Add pork; brown on all sides, about 5 minutes.

Transfer skillet with pork loin to oven alongside rutabagas. Continue to bake 16 to 18 minutes or until internal temperature of pork reaches 140°F and rutabaga is tender.

Transfer pork loin to carving board; tent with foil and let stand 5 minutes. Add Brussels sprouts to drippings in skillet; sauté over medium heat 5 minutes or until crisp-tender. Stir in remaining 1/2 teaspoon salt. Carve pork loin crosswise into 1/4-inch slices; serve with rutabagas, Brussels sprouts and pomegranate sauce.