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Roasted Pork Loin with POM Wild Rice and Pomegranate Pecan Relish

Roasted Pork Loin with POM Wild Rice and Pomegranate Pecan Relish

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POM Wild Rice:

Rub the pork loin in salt, pepper, garlic and fresh herbs and allow to marinate in refrigerator for 2 hours. Prepare fresh pomegranate juice, if necessary.* Prepare fresh pomegranate arils, if necessary.** Set aside 1/2 cup arils for rice and 1/3 cup for relish. Preheat oven to 350°F. Combine all wild rice ingredients in a Dutch oven-style pot and cover with a lid. Cook in oven for approximately 90 minutes, or until all of the liquid has been absorbed and the rice is tender.

Pork Loin:

When rice is finished cooking, remove from oven and lower oven temperature to 325°F. In a hot pan, brown the pork in canola oil until well browned on all sides. Finish cooking in the oven until an internal temperature of 140°F to 160°F is reached. Remove from oven and allow to rest for 2 to 3 minutes before slicing. Serve over POM Wild Rice, and top with Pomegranate-Pecan Relish.

Pomegranate-Pecan Relish:

Combine all relish ingredients and allow to sit for at least 10 minutes before serving. Spoon over pork loin and serve.

*For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1–2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.


POM Wild Rice:

  • 7 oz. juice from POM Wonderful Pomegranates or 7 oz. POM Wonderful 100% Pomegranate Juice
  • 1/2 cup arils from POM Wonderful Pomegranates or 1/2 cup Pom Pomegranate Arils
  • 6 oz. wild rice
  • 12 oz. chicken stock
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 oz. dry white wine
  • 1 tablespoon butter
  • 1 teaspoon kosher salt

Pork Loin:

  • 16 oz. fresh boneless pork loin
  • 2 sprigs fresh thyme, chopped
  • 2 sprigs fresh cilantro, chopped
  • 2 sprigs fresh oregano, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Pomegranate-Pecan Relish:

  • 1/3 cup arils from POM Wonderful Pomegranates or 1/3 cup Pom Pomegranate Arils
  • 1/2 pint red grape tomatoes or cherry tomatoes, quartered
  • 1/2 cup pecan halves, roughly chopped
  • 1/4 cup olive oil 2 tablespoons balsamic vinegar juice from 2 limes
  • 1 lemon, juice and zest
  • 4 green onions, sliced (greens only)
  • 2 tablespoons peeled, grated fresh ginger
  • 1 jalapeño, diced (seeds optional)
  • 1/2 teaspoon whole grain mustard
  • 1 teaspoon cracked black pepper
  • 5–6 large fresh basil leaves, roughly torn by hand
  • 1/2 teaspoon kosher salt

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit