Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat the oven to 375 degrees. Heat a large skillet set over medium heat. Rub the roast with 2 teaspoons oil, then season with salt and pepper. Add meat to skillet and do not move until a nice golden sear has developed. Using tongs, carefully turn meat and sear it on the other side. Repeat this process on all surfaces of the meat. Retain juices in skillet.

2. Step2

   Place the meat on a rack in a roasting pan. Bake for 40 to 60 minutes, or until meat reaches desired doneness (130 degrees for medium-rare and 140 degrees for medium). Lightly tent it with a single layer of foil and let rest, untouched, for 10 to 15 minutes.

3. Step3

   While the meat is roasting, make the pomegranate rosemary reduction. Add remaining 2 teaspoons oil to the leftover juices in the skillet and sauté the shallots until softened and translucent. Add the pomegranate juice and red wine, scraping up all the browned bits on the bottom of the skillet. Stir in rosemary sprig and salt. Bring to a simmer; continue simmering until reduced by half. Add the vinegar and honey; continue simmering a few more minutes. Remove the mixture from the heat, strain and whisk in softened butter.

4. Step4

   Serve roast with pomegranate rosemary reduction.