Tastefully Overcaramelized

Ann says

This Sunday will be Abe’s and my first Easter together (I actually wrote “eater” initially, indicating how I really feel about the holiday).  I am not a Christian and Abe purports to be, but our mutual love of food and really really good pork brings us together.  Or something.  Anyway, we have grand plans for our Easter meal, which will be at my parents’ house along with my cousins, the Smidcheni.  Abe and I are making a pork loin stuffed with figs and coated in pomegranate molasses and roasted fennel and carrots with a light gremolata.

Tonight I did a test run on the pomegranate molasses and oh boy, was it molassesy.  A thirty minute meal, to use the crap-tastic phrase, and a delicious one, too.  So, pomegranate molasses stays on the menu.  The molasses went on top of two pork loin chops that were simply cooked on the stove top and went with roasted veggies.  We ate a mango for dessert.

Pomegranate Molasses

Ingredients:

1 cup (or any quantity, really) pomegranate juice, either freshly squeezed or bottled.

OH MAN GUYS, ONE INGREDIENT

Pour the juice into a sauce pan turned onto medium-high heat.  Bring the juice to a simmer and simmer for about 20 to 30 minutes, or until the juice has turned into a thick, brownish molasses.  Pour this into a cup for storage or use.  I poured a little straight from the pan on top on my pork chops while they cooked on their second side. When the stuff starts to cool it gets VERY thick, so you can experiment will how thick you want it to get.  Just know it gets thicker as it cools, just like candy! Smear on things, use in place of molasses, and put it on all manner of meats!

Filed under: Events, Sauces by Ann on April 9, 2009. Tagged with: easter, pomegranate, pomegranate molasses, pork chop, pork loin.