Pomegranates in Roasted Meat

Many times we wonder how to eat pomegranates. A recipe  with pomegranates  offers a lot of benefits  and is perfect  for decoration at festivities.

Roasted  meat with pomegranates is a main course suitable for an important dinner 

• 1.2 kg of veal or pork loin (in one piece)
• 1 onion
• 2 carrot
• 2 stalks celery
• 1 peli garlic clove
• 1 sprig of rosemary
•  125 ml. white wine
• 500 ml of hot vegetable stock
• 1 tbsp cornstarch
• 2 ripe pomegranates
• 4 tbsp.olive oil
• salt & pepper

Peel carrots and cut into small pieces, together with the onion and celery, then put all these vegetables in a mixer or a blender and jerkily, coarsely, without turning them into a mush.

In a large pot placed on high heat, heat 4 tablespoons of olive oil and as soon as the oil is hot, add the chopped vegetables and add the whole clove of garlic, then cook for 10 minutes , stirring often.

 Remove the vegetables from the pot and keep them aside, in a small bowl, then put the meat to brown over a high heat in that same pot, adding another 1 tablespoon of oil. Brown the meat well from all sides, turning it often and as soon as it has taken on a nice dark brown color, blend it with white wine and put the vegetables back in the pot, adding 1 sprig of rosemary, a pinch of salt and pepper.

Open the pomegranates in half and grab them carefully, then take two-thirds of the beans and extract the juice, crushing them in a mortar (or with a potato masher).

When the wine has evaporated, wet the meat with a couple of ladles of hot broth, cover the pot with the lid and continue cooking (lowering the flame to minimum) for about an hour, possibly wetting the meat with a little broth if during the cooking should dry out too much.

Once cooked, turn off the heat and remove the meat from the pot, wrap it in aluminum foil and let it rest for about 20 minutes. In the meantime, prepare the sauce to serve it.

To prepare the sauce, filter the liquid that has been formed in the pot by placing it in a small bowl, then with a mixer or a blender, blend the vegetables that will be collected in the strainer (eliminating the garlic and rosemary sprig), reducing them to a smooth cream and put it aside.

In a pan placed over high heat add the blended vegetables, add 1 tablespoon of cornstarch and mix carefully, then add the filtered roasted liquid and stir again, then add the pomegranate juice and cook the sauce for a few minutes.

If the sauce is too liquid, you can add a little bit of starch on the contrary, if it should be too thick, you can stretch it with a little bit of hot stock.

 Serve the roast cut into slices, sprinkle with its sauce and garnished with the pomegranate grains kept aside and enjoy!