Ingredients

Rosemary & Pomegranate Glaze

• Juice and seeds from 2 pomegranates
• 6 tbsp honey
• 100ml port
• 2 tbsp olive oil
• 8 tbsp rosemary leaves
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 4 garlic cloves, crushed

Pork

• 1.5kg loin of pork, French trimmed (leaving a very thin layer of fat)
• 2 tbsp olive oil
• maldon salt and freshly ground black pepper

To Serve

• accompany with roasted vegetables and a light salad

Method

1. Rosemary & Pomegranate Glaze: Mix together all the ingredients until well combined.
2. Roast Pork: Preheat an oven to 200°C. Rub the pork with the olive oil and season with little salt and pepper, place in a roasting tray and coat with a third of the marinade. Roast in the preheated oven for 1 1/2 hours basting with a little of the marinade after 45 minute. Reduce the temperature to 180°C baste with marinade (leave some for the final cooking time) and return to the oven for 1 hour, baste with any remaining glaze after 30 minutes.
3. To Serve: Serve hot with your choice of accompaniment.