Pork with Pomegranate Narsharab Sauce

1. 1

   Mash the garlic and chili pepper until a homogeneous mass is obtained.

   5 min

2. 2

   Add oil, salt and wine to the crushed garlic and pepper. Mix well.

   2 min

3. 3

   Tie the pieces of meat with thread to maintain their shape.

   3 min

4. 4

   Rub the meat with the prepared marinade, place rosemary sprigs on top and refrigerate for 1 hour.

   60 min

5. 5

   Transfer the meat to a baking sheet and place in a preheated oven at 200 degrees Celsius.

   200°C

6. 6

   Bake for about 40 minutes, until the meat is tender and golden brown.

   40 min

7. 7

   Before serving, thinly slice the meat.

   4 min

8. 8

   Pour pomegranate Narsharab over the sliced meat and enjoy.

1 serving ≈ 138 g

Nutrition values are estimates. - means data is unavailable.