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Level
very easy
Prep Time
15 mins
Total Time
02 mins
Serves
12

Ingredients

1
crown roast of pork (12-rib, 3.25 kg/7.2 lb to 4.5 kg/10 lb)
salt and pepper to taste
1 cup
orange marmalade
250 mL
1/2 cup
pomegranate juice
125 mL
juice of 1 lime
2 tbsp
soy sauce
30 mL
2 tsp
fresh thyme leaves
10 mL
herbs, fruits, veggies for roast and platter garnish (optional)

Directions

Step 1
Preheat oven to 180°C (350°F). A 12-rib crown pork roast ranges from about 3.25 kg (7.2 lb) to 4.5 kg (10 lb). The cooking time will vary by weight. Doneness is determined by internal temperature (Step 3). Season all sides of roast with salt and pepper. Set on a rack fitted into a roasting pan. Place in oven. (Begin checking internal temperature after 2 hr roasting.)
Step 2
Meanwhile, prepare the glaze. In saucepan, stir together orange marmalade, pomegranate juice, lime juice and soy sauce on medium heat. On gentle simmer, reduce glaze by one-third. Stir in thyme. Set aside.
Step 3
When the roast reaches an internal temperature of 65°C (150°F) in its thickest part, brush the pork generously with the glaze. Continue roasting, checking at 15 min. intervals, until an internal temperature of 71°C (160°F) is reached. A 3.25 kg (7.2 lb) crown roast will require approx. 2 hr 30 min to cook to an internal temperature of 71°C (160°F).
Step 4
When the roast has reached temperature, remove from oven. Generously glaze again. Tent with foil 15 min. before transferring to serving platter. Garnish crown and platter with herbs, fruits and veggies, as desired.

Tip

Slice down between ribs to serve.
Prepare a gravy to serve with roast.
Pomegranate juice is sold in the produce department.
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Nutrition Facts

Nutrition Description:
Per serving: 1/12 of recipe
Calories:
460
Fat:
23
Saturated Fat:
9
Carbs:
20
Sugar:
17
Cholesterol:
125 mg
Protein:
43
Sodium:
410 mg