Kansas City Strip Loin Roast with Pomegranate Reduction

Recipe

Main Dish
Kansas City Strip Loin Roast with Pomegranate Reduction

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User Rating

3.08 out of 5 stars
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13 ratings

Recipe Data

10
Servings
5min
Prep
1hr15min
Total

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Description

A reduction of fresh pomegranate and aged balsamic vinegar gives a tangy and zesty flavor to a perfectly roasted Kansas city strip loin. 

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Servings and Ingredients

Ingredients
Serves 10
QuantityIngredientAdd
Roast
1(2-1/2 lbs.) trimmed Kansas City strip Roast
2 tsp.Hy-Vee Select olive oil
Kosher salt, to taste
Hy-Vee freshly ground black pepper, to taste
Reduction
2 tsp.Hy-Vee Select olive oil
1medium shallot, finely chopped
2 c.pomegranate juice
1 ½ c.dry red wine
1 sprig(s)fresh rosemary
½ tsp.kosher salt
1 tsp.aged balsamic vinegar
1 tbsp.Hy-Vee honey
1 tbsp.Hy-Vee unsalted butter, softened
Fresh pomegranate and rosemary sprigs, for garnish

Things To Grab

  • Large skillet
  • Roasting pan with rack
  • Meat thermometer

Directions

  1. 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. 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. 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. Serve roast with pomegranate rosemary reduction.

Nutrition facts

Servings

300 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 50mg
  • Sodium: 160mg
  • Total Carbohydrates: 10g
  • Protein: 23g

Daily Values

0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Holiday 2013.