Maple sugar & ginger roast pork with pomegranate clementine cranberry sauce

Main Dish
5 servings
25 min
65 min
Very Easy


Number of serving: 5

1)Maple Sugar Ginger Roast Pork :

2 1/2 pounds boneless pork loin roast, tied

2 garlic cloves, thinly sliced

2 tablespoons maple sugar or brown sugar

1 1/2 teaspoons finely grated fresh ginger

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper

2 tablespoons extra-virgin olive oil

2)Pomegranate Cranberry Clementine Sauce :

2 cups 100% pomegranate juice

2/3 cup light agave nectar

1 12-ounce bag of fresh or frozen cranberries

zest of 3 Cuties California Clementines®

3 Cuties California Clementines diced into small pieces


  • 1)Maple Sugar Ginger Roast Pork :
    The night before .Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one. In a small bowl, mix the maple sugar with the ginger, salt, red pepper and olive oil. Rub the paste all over the pork, wrap it well in plastic and refrigerate overnight in a small roasting pan. Before cooking .Let stand at room temperature for 1 hour before roasting. Preheat the oven to 450°. Cooking the roast. Roast the pork at 450°for 10 minutes. Lower the oven temperature to 400° and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the roast to a cutting board and let rest for 15 minutes before slicing. Discard the string and carve the pork into thin slices. Weight Watchers POINTS = 2 for 3 ounces of pork loin.
  • 2)Pomegranate Cranberry Clementine Sauce :
    Bring pomegranate juice and agave nectar to a boil. Add cranberries and simmer, stirring occasionally, until berries just pop, about 10 to 12 minutes. Stir in zest and clementines . Keep warm (not hot) to serve with the pork roast.


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