Oven Roasted Pork Loin With Pomegranate Butter and Roasted Vegetables
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This oven roasted pork loin looks like a special-occasion dinner but comes together in a single roasting pan. Pomegranate gives the pork a sweet-tart flavor while sweet potatoes, fennel and parsnips roast alongside it, making this a complete meal with surprisingly little fuss. It’s one of the recipes readers mention most often from my cookbook Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods because it manages to be both easy and seriously impressive.
Why make this pork recipe for your next date night
While pork is the main protein, this recipe is really about pomegranate, one of the world’s most legendary aphrodisiac foods. It’s a favorite in fall and winter, with a long history as a symbol of love and scientific evidence supporting its libido-boosting effects.
The scarlet fruit is the star flavor, but it’s just one of several aphrodisiac ingredients in this dish. Sweet potatoes and fennel, both with their own aphrodisiac reputations, are elevated by sweet pomegranate butter. That’s right, sweet potatoes and fennel are aphrodisiacs. Suddenly, planning a date-night menu looks a lot more enticing.
As for the quinoa, well, the addition of the seasoned quinoa makes this a satisfying meal rather than just a beautiful piece of pork with vegetables. It adds protein, fiber, manganese and zinc, along with a nutty flavor that works beautifully with the sweet-tart pomegranate. I dress it simply with lemon juice, olive oil and fresh mint, which keeps the whole plate fresh and bright.
Tips for roasting pork loin
This recipe calls for a boneless pork loin. Be careful not to confuse it with pork tenderloin. A pork loin is wider and usually has a layer of fat that keeps it juicy. Pork tenderloin is leaner and thinner, so it cooks faster and can dry out more easily. Both cuts are delicious, but pork loin is forgiving for roasting beginners.
How to roast a pork loin
The pork is marinated in a simple mix of pomegranate juice and salt, then roasted on top of the vegetables and garlic. The vegetables act as a natural rack, letting the meat cook evenly. Roast uncovered, then cover and rest for 15 minutes before slicing to lock in juices.
The meat thermometer is non-negotiable. Cooking pork loin is easy, but a reliable meat thermometer is essential. It doesn’t matter if it’s digital or mechanical—what matters is knowing the internal temperature rather than relying on cooking time alone.
Substituting with pork tenderloin
If you can’t find a small pork loin, a pork tenderloin works. Just watch the temperature closely; it cooks faster and can dry out if overcooked.
Cooking together makes it more fun
This recipe is a great choice for cooking together because it has multiple components to prepare, giving each person a chance to take part. One person can work on the vegetables while the other makes the pomegranate butter or quinoa, then all those separate pieces come together in one beautiful dish.
Cooking this way gives you more time together, a chance to help each other and an opportunity to take some of the work off your partner’s plate. And there’s something satisfying about creating a meal together and then sitting down to enjoy what you made. Pair the completed dish with Prosecco, dry Riesling or a pomegranate cocktail, and you’ve got a date night to remember.
Serve with Chocolate and Pomegranate Mini Bundt Cakes to keep the aphrodisiac theme going and save some leftovers for a midnight snack.
Pomegranate Pork Loin with Quinoa and Roasted Veggies
Prevent your screen from going dark
Tender roasted pork loin is paired with sweet potatoes, parsnips and fennel, then finished with a sweet-tart pomegranate butter. Lemon-and-mint quinoa rounds out this flavorful fall or winter meal.
Ingredients
- 1 shallot finely minced
- 1 cup pomegranate juice
- 1/4 tsp salt
- 1 1/4 lb boneless loin of pork
- 1 medium sweet potato
- 3 parsnips
- 1 bulb fennel
- 1 medium yellow onion
- 1 clove garlic finely minced
- 1 tbsp pomegranate kernels optional
For the Pomegranate Butter:
- 1 cup pomegranate juice
- 1/4 cup white wine
- 1 shallot finely minced
- 4 tbsp unsalted butter cold
- salt to taste
For the Quinoa:
- 1 cup quinoa
- 1 tbsp olive oil
- 1 tbsp lemon juice
- salt to taste
- 1/4 cup fresh mint chopped
Instructions
For Pork Loin:
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Place shallot in a Ziplock bag with 1 cup pomegranate juice and 1/4 tsp salt. Remove pork from the refrigerator, add to the bag and marinate on the counter for 30 minutes. Do not allow the pork to marinate for more than one hour.
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Preheat oven to 400 degrees while you make the pomegranate butter (recipe below).
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Cut sweet potato and parsnip into uniform, 1/2-inch pieces. Chop fennel and onion into 1/2-inch long slices. Put the vegetables into a roasting pan and toss with the garlic and 2 Tbsp of the pomegranate butter, (recipe below).
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Add the pork to the pan and cook, uncovered, for 30-45 minutes, until a meat thermometer reads 138 degrees.
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Remove the meat from the pan and cover with foil. Allow loin to rest for 15 minutes.
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Test vegetables with a fork. If they do not feel tender, return pan to the oven while meat is resting.
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Slice meat thickly and serve over the quinoa (recipe below) with the vegetables as garnish. Drizzle with remaining pomegranate butter to taste. (You may choose not to use all the butter. Any leftovers can be served over grilled chicken or steaks.) Sprinkle with pomegranate kernels (optional).
For the Pomegranate Butter:
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Saute shallots in white wine, let the wine reduce.
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Add pomegranate juice and reduce by a third.
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Remove from heat incorporate butter.
For the Quinoa:
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Rinse the quinoa in cold water. (Quinoa has a natural coating that tastes bitter. It is removed before the quinoa is sold but it can still have traces of bitterness. Rinsing ensures that bitterness is washed off.)
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Add quinoa to a saucepan with 2 cups water and bring to a boil. Turn heat to low, cover and cook for 10-15 minutes until quinoa has softened and is fluffy but still has texture. (Overcooking quinoa will produce something the texture of grits.)
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When quinoa is cooked, remove from heat and cool for 20 minutes. Toss with lemon juice and oil and season with salt to taste. Toss in the mint just before serving.
Notes
The vegetables may need additional cooking after the pork is removed from the pan. If they are not fork tender, return the roasting pan to the oven while the pork is resting and recheck the veggies for doneness after five additional minutes.
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.
Nutrition
Calories: 477kcal | Carbohydrates: 56g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 204mg | Potassium: 1325mg | Fiber: 9g | Sugar: 18g | Vitamin A: 5713IU | Vitamin C: 22mg | Calcium: 97mg | Iron: 3mg
This article was originally published in 2020 then republished in 2026 with a new introduction.
Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.
Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.
Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley’s Pocket Gourmet and Amy Reiley’s Pocket Vineyard for Palm.
