Pomegranate and Vanilla Pork Roast With Watercress

From chef Matt McLinn of Méthode Bistro
Oct. 31, 2007 12:00 AM
Pork Roast
1 pork shoulder or favorite cut of pork, about 3 pounds
2 tablespoons olive oil
1 pound watercress tops, washed well
4 tablespoons sherry vinegar
1/2 cup pomegranate seeds
Sea salt and fresh ground pepper to taste
Pink peppercorns for garnish
Chopped chives for garnish

Marinade
8 cups olive oil
2 vanilla beans, split and scraped
1 cup honey
2 1/2 cups mirepoix, equal amounts of diced celery, carrot, onion
1 cup pomegranate juice
1 tablespoons chile flakes
1 sprig thyme
3 bay leaves
1 tablespoons ground coriander

Preheat oven to 325 degrees. Whisk 8 cups oil, vanilla and honey together. Add all marinade ingredients and marinate pork for 4 to 8 hours.




Season pork with salt and pepper. Heat a large roasting pan on medium-high on a stovetop burner. Add 2 tablespoons olive oil, and when hot sear pork on all sides. Remove pan and place in preheated oven. Roast for about 45 minutes, or until cooked medium. Let meat rest on cutting board for 15 minutes and slice.

Arrange sliced pork on platter with watercress and drizzle salad with sherry vinegar.

Garnish meat with pomegranate seeds, sea salt, pink peppercorns and chives.

Makes 6 servings.

Approximate values per serving: 581 calories, 40 g fat, 10 g saturated fat, 113 mg cholesterol, 21 g carbohydrates, 36 g protein, 153 mg sodium, 3 g fiber, 62 percent of calories from fat.