2/27/13

What to do with Pomegranate Molasses: Pork in Pomegranate Molasses, Ginger & Garlic Marinade


I'm a cultural Jew. This means I don't observe Kosher laws, nor do I fast for Yom Kippur. I do like Jewish food and culture, and have visited Israel twice. Still, I'm always happy that I wasn't brought up in a strict Jewish home, because then I would not have been able to make and eat this Pork in Pomegranate Molasses, Ginger & Garlic Marinade recipe.

I came up with this recipe a few weekends ago and finally get to share it with you. Hope you make it for yourself and your family soon!

Pork in Pomegranate Molasses, Ginger & Garlic Marinade

Ingredients
3 tablespoons pomegranate molasses
4 garlic cloves, microplaned
1" ginger, peeled, microplaned
salt & pepper
2 boneless pork loin chops (1 pound total)
oil
to serve sauteed cabbage with carrots or rice
garnish pomegranate seeds

Directions
1. In a glass container combine the first four ingredients. Add pork loin chops, turning them around in the marinade until they are fully covered. Marinade the chops for at least 2-3 hours in the refrigerator.


2. Take the pork from the refrigerator and allow to come to room temperature.
3. Heat oil in a stainless steel skillet and cook pork for 3-6 minutes on each side depending on how pink you want it to be in the middle. {Remember that the pork will continue to cook after you turn the heat off. Try to get the internal temperature around 135F.}


4. Allow the pork to rest for about five minutes before slicing.
5. Serve on top of sauteed cabbage and carrots and garnish with pomegranate seeds.


The pork remained juicy and had a great sweet and sour flavor from the pomegranate molasses and a bit of heat from the ginger.


Have you cooked with pomegranate molasses before?

1 comments:

Nurul|Happy Tiffin said...

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