Slicing through this flavorful roast reveals a colorful pinwheel of crushed walnuts mixed with pomegranate molasses. The molasses lends a rich, slightly tart complexity to the nut filling and produces a beautifully glazed roast. To save time, ask your butcher to double-butterfly the pork roast (Step 4).

Makes 8 servings

ACTIVE TIME: 50 minutes

TOTAL TIME: 2 hours 10 minutes

EASE OF PREPARATION: Moderate

Pork & Filling
1/2 cup shelled walnuts
4 tablespoons pomegranate molasses (see Note), divided
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt, divided
Freshly ground pepper to taste
1 2-pound boneless center-cut pork loin roast

Sauce
1 1/2 cups pomegranate juice
1 1/2 cups reduced-sodium chicken broth
2 tablespoons honey
1/4 teaspoon salt
1 1/2 teaspoons cornstarch
1 tablespoon water
1 cup pomegranate seeds (1 large fruit) for garnish

1. Preheat oven to 350°F. Line a roasting pan with foil. Spray a rack with cooking spray.
2. To prepare pork and filling: Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
3. Place the walnuts in a sealable plastic bag and crush with a rolling pin. Transfer to a medium bowl and mix in 2 tablespoons pomegranate molasses, oil, garlic, 1/8 teaspoon salt and pepper.
4. Trim fat from pork roast. Using a sharp knife, make a vertical cut two-thirds of the way to the bottom of the roast. From there, slice outward horizontally to about 3/4 inch from the sides. Unfold the pork.
5. Place the pork between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound the pork to an even 1/2-inch thickness. Remove plastic wrap. Using a spatula, spread the filling over the surface, leaving a 1-inch border. Starting at the short edge, roll the roast up fairly tightly, completely enclosing the filling. Using kitchen string, tie the roast at 1 1/2-inch intervals. Trim the string ends.
6. Season the roast with the remaining 1/8 teaspoon salt and pepper and coat with the remaining 2 tablespoons pomegranate molasses. Set the roast seam-side down on the prepared rack. Roast until an instant-read thermometer inserted in the center registers 155°F (it will increase to 160°F as it rests), about 1 hour 10 minutes to 1 hour 20 minutes. Transfer the pork to a carving board; tent with foil and let rest for 10 minutes.
7. Meanwhile, prepare sauce: Combine pomegranate juice, broth, honey and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat. Boil until the sauce has reduced to 1 cup, 15 to 25 minutes. Mix cornstarch and water in a small bowl; add to the sauce and cook, whisking, until slightly thickened, about 1 minute.
8. Remove string from the roast and carve into 3/4-inch-thick slices. Serve with sauce and garnish each serving with pomegranate seeds.

NUTRITION INFORMATION: Per serving: 299 calories; 14 g total fat (3 g sat, 7 g mono); 72 mg cholesterol; 16 g carbohydrate; 25 g protein; 0 g fiber; 232 mg sodium; 534 mg potassium.


1 Carbohydrate Serving

TIP: Notes: Pomegranate molasses lends a bright, tangy flavor to many Middle Eastern and Persian dishes. (Do not confuse it with grenadine syrup, which is very sweet and contains little or no pomegranate juice.) Bottled molasses is sold in Middle Eastern markets and some large supermarkets.

To avoid the enduring stains of pomegranate juice, work under water! Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump arils from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.

MAKE AHEAD TIP: Prepare through Step 5. Wrap in plastic wrap and refrigerate for up to 8 hours. The sauce (Step 7) can be made ahead: cover and refrigerate for up to 2 days; reheat on the stovetop before serving. | Equipment: Kitchen string