this turned out to be an amazingly elegant birthday dinner for my husband, and it really only took about an hour to prepare (even though it looked as if i had spent hours slaving in the kitchen). i used a pork loin and roasted it whole using a meat thermometer so as not to overcook. i asked the butcher not to remove all of the fat from the roast so as to keep the meat juicy and tender. i scored the fat in a crisscross pattern so it looked beatiful served at the dinner table. i served it with steamed broccoli and grilled red potatoes, halved. i saved some of the pomegranate arils whole for garnish and used some orange slices on the serving platter. Wow! all my guests asked for seconds. this is a keeper!
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this turned out to be an amazingly elegant birthday dinner for my husband, and it really only...