Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of pork loin, then rub it thoroughly with 1 teaspoon of caraway seeds, 1 teaspoon of dried marjoram, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, pressing the spices onto the meat.

2. 2

   Peel and chop 750 grams of potatoes and 400 grams of carrots into 2-inch chunks, then toss them with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper in a large bowl.

3. 3

   Mince 4 cloves of garlic and combine it in a small saucepan with 250 milliliters of pomegranate juice, 2 tablespoons of honey, and 1 tablespoon of apple cider vinegar, then simmer over medium heat until the glaze reduces by half, about 10 minutes.

4. 4

   Prepare your fire pit or grill for indirect fire-roasting, aiming for a consistent medium-high heat with embers on one side and an empty space for the roasting rack on the other.

5. 5

   Place the seasoned pork loin directly over the embers for 3-4 minutes on each side to create a beautiful sear, ensuring all surfaces are browned.

6. 6

   Move the seared pork loin and the prepared root vegetables to the cooler side of the fire, placing them on a sturdy roasting rack, and begin roasting for 45-60 minutes, turning the vegetables every 15 minutes for even cooking.

7. 7

   During the last 20 minutes of roasting, brush the pork loin every 5 minutes with the prepared pomegranate glaze until it forms a sticky, glossy crust and the internal temperature of the pork reaches 63 degrees Celsius (145 degrees Fahrenheit).

8. 8

   Remove the pork loin and vegetables from the fire, let the pork rest for 10 minutes before slicing, and serve the roasted pork and vegetables drizzled with any remaining pomegranate glaze and garnished with 0.5 cup of fresh pomegranate seeds.