Sunday, September 9, 2012

Pomegranate Chipotle Pork

While my mom's favorite combination is the Chipotle Olive Oil with the Mango Balsamic, I prefer the Chipotle mixed with the Pomegranate.

My sister-in-law sold Pampered Chef for a long time and my favorite of their products was the pomegranate chipotle sauce. It was smoky and sweet and something I would hoard away for special occasions that never seemed to come up. At twelve dollars for about 8 ounces, it was so hard to justify using it on things. And then, they stopped making it!

So now, I make my own-ish. It works out to much less cost per serving and is still just as good.

Pomegranate Chipotle Pork

1/2 cup + 2 tbsp Chipotle Olive Oil
1/2 cup + 2 tbsp Pomegranate Balsamic
Salt and pepper
3 clove garlic, sliced
1 pork roast 2 1/2 pounds is a great size
Garlic Mashed Potatoes (recipe follows)

Heat your oven to 350degrees.

Place your roast in a roasting pan and cut slits in it. Then slide the garlic slices inside. Rub first with the Balsamic, then the Oil, making sure to get everything. Try to get some inside the slits with the garlic too.

Ahem, now go wash your greasy, spicy hands.

Place the roast in the oven and cook for about an hour. Flip it and cook for another hour.

Remove from the oven and let rest for about 15 minutes before serving.

Slice and drizzle with additional Chipotle and Pomegranate.

Basic Garlic Mashed Potatoes

1 box garlic mashed potatoes, sub in Garlic Olive Oil for 1/2 the butter

or, use Alton Brown's recipe. He's the best.

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