Crown Roast of Pork with Ginger Pomegranate Glaze

Rating: 4.2 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By JAYDA

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Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
8
Yield:
1 (12-rib) crown roast of pork
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
503 calories; protein 40.1g; carbohydrates 35.7g; fat 22.3g; cholesterol 119.1mg; sodium 609.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

pennycandy
Rating: 4 stars
07/05/2008
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. Read More
Helpful
(14)

Most helpful critical review

SKIP2
Rating: 3 stars
12/17/2009
tis upsetting why would anyone rate a crown roast recipe when they cooked a pork loin and the other a chicken??? Read More
Helpful
(19)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SKIP2
Rating: 3 stars
12/16/2009
tis upsetting why would anyone rate a crown roast recipe when they cooked a pork loin and the other a chicken??? Read More
Helpful
(19)
pennycandy
Rating: 4 stars
07/05/2008
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. Read More
Helpful
(14)
SKYANT
Rating: 5 stars
02/12/2009
This recipe was out of this world! You will definitely be happy after eating this! Read More
Helpful
(9)
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mathgirl64
Rating: 4 stars
10/15/2009
I thought this was good not great. I wasn't sure the pomegranate glaze really added anything. I used pork tenderloin. Read More
Helpful
(5)
MR
Rating: 5 stars
07/05/2014
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! Read More
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