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Ingredients

• 1 4-5-pound boneless pork roast with a thin layer of fat on top
• 6 cloves garlic, halved
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper
• 5-6 sprigs rosemary, chopped
• 3 tablespoons fresh thyme (10-12 stems), chopped
• 1 tablespoon fennel seed, crushed
• 1/2 tablespoon crushed red pepper flakes
• 1 bag fresh cranberries (12 ounces)
• 1 cup pomegranate juice
• 1/2 cup red wine
• 1 cup sugar
• 6 starchy potatoes, peeled and cut into chunks
• 4 small to medium parsnips, peeled and chopped
• Salt and pepper
• 1 package Boursin cheese
• 1/2-2/3 cup whole milk
• 5 tablespoons butter, divided
• 2 pints Brussels sprouts, halved
• Freshly grated nutmeg
• 1 cup chicken stock
• 1/4 cup pine nuts, lightly toasted
• 1 cup white wine

Description

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