Crown Roast of Pork with Ginger Pomegranate Glaze Recipe - Allrecipes.com
  • READY IN hrs

Crown Roast of Pork with Ginger Pomegranate Glaze

Recipe by  

"Tender pork richly glazed with the sparkling taste of ginger and pomegranate juice. I recommend ginger marmalade if you can find it. Serve with apple sauce or gravy made from the juices in the pan."

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Ingredients Edit and Save

Original recipe makes 1 (12-rib) crown roast of pork Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan; season with salt and pepper. Place roast in preheated oven.
  2. In a small saucepan, combine pomegranate juice, ginger, lime juice, and soy sauce. Bring to a simmer, stir in marmalade, and remove from heat. Set this glaze aside.
  3. When the roast has been cooking for 1 hour and 20 minutes, brush roast with approximately 1/3 of the glaze. Roast 10 minutes more, brush with 1/3 more of the glaze. Roast 10 minutes more, brush with remaining glaze. Continue roasting until the internal temperature of the meat reaches 145 degrees F (63 degrees C). Remove from oven, and allow to rest for 10 minutes before slicing.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 2 hrs
  • READY IN 2 hrs 15 mins
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Reviews More Reviews

Dec 16, 2009

tis upsetting why would anyone rate a crown roast recipe when they cooked a pork loin, and the other a chicken???

 
Jul 05, 2008

I just made the glaze portion of this recipe to put on boneless/skinless chicken breast. The chicken turned out a bit dry and the glaze had a slight bitter aftertaste. I think it was just me though so will try again on a pork loin, never have had crown roast of pork so will stick with a cut of meat I'm familiar with. will update review after trying again, may have to go from 4 stars to 5.

 
Feb 12, 2009

This recipe was out of this world! You will definitely be happy after eating this!

 
Oct 15, 2009

I thought this was good, not great. I wasn't sure the pomegranate glaze really added anything. I used pork tenderloin.

 
Jul 05, 2014

Loved this!! I didn't have a crown roast, but did have two fresh pork tenderloins and was looking for an alternative to honey Dijon which always seems to be my pork go-to glaze. I made this glaze as instructed but added the zest of 1/2 of the lime and a splash of balsamic vinegar (only because I love the stuff so much, I'd eat it over cereal). I allowed it to reduce a bit on the stove until syrupy then let it cool. I put the tenderloins on the BBQ rotisserie and once 1/2 way through cooking I basted them every 10 minutes as instructed and OMG DELISH!! Served with a chop salad and grilled plums with balsamic (again!) glaze. I'm going to double this recipe next time and use it on a lamb shoulder on the BBQ rotisserie. Thanks, JAYDA. Great recipe!

 

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Nutrition

  • Calories
  • 503 kcal
  • 25%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 40.1 g
  • 80%
  • Sodium
  • 609 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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