Crown Roast of Pork with Ginger Pomegranate Glaze Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 5, 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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Reviewed: Dec. 15, 2009
tis upsetting why would anyone rate a crown roast recipe when they cooked a pork loin, and the other a chicken???
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Reviewed: Oct. 15, 2009
I thought this was good, not great. I wasn't sure the pomegranate glaze really added anything. I used pork tenderloin.
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Photo by mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA
Living In: Long Neck, Delaware, USA
Reviewed: Feb. 12, 2009
This recipe was out of this world! You will definitely be happy after eating this!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 5, 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.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA


 
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