Pomegranate & Cherry Braised Pork

Pomegranate & Cherry Braised Pork

Last Saturday was one of those busy errand days where you do nothing but run from store to store, denture then come home and clean the house and go for a run. You know – they kind of day that makes you really hungry, but by the end of it, there’s no way you want to cook. Good thing I started this braise hours before dinner, before I’d cleaned the house and expended all my energy. Good thing it was a mostly one-pot meal and I’d already washed and put away all the prep dishes before collapsing. And dinner? Not to get overly Martha, but it was a very Good Thing.

I used pomegranate juice, fresh orange juice and red wine as my braising liquids and dried guijillo peppers and tart cherries for flavor. The juice and wine reduced into a deliciously concentrated sauce, the peppers lent some good spice to contrast the plump cherries and the meat was so very tender that I had a hard time moving it to the serving dish without it falling apart.

This dish is everything I wanted at the end of that long day. And leftovers were just as good or even better. My favorite kind of meal.

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  1. Mary C from NC says:

    Good thing I stocked up on dried Michigan cherries during my recent visit to Traverse City. This looks awesome.

  2. Sounds great! I made an incredible braised beef short ribs recipe, and pork chops with a delish apple-dried cherry sauce. I love fall!

  3. This is my first visit to your site. Great sounding recipes and pics!

  4. I made this last night and it was so yummy. Thank you for the great recipe.

  5. Excellent recipe. I don’t know what quajillos are, so I used some dried sorrentos I had on hand — about a half dozen. After searing the meat, I threw it in a crock pot, set on high, for three hours. Never turned the meat. When I was done, I drained the liquid and reduced it to a sauce in a frying pan. Added some cloves along the way. Thanks.

  6. Nothing better than braised pork the day after. Definitely a Sunday type of dish where it cooks while you clean/do errands!

  7. I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit


    Editor and Community Developer
    Foodista.com — The Cooking Encyclopedia Everyone Can Edi

  8. When you carve the roast pork arrange on platter and spoon pan juice over top.

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