Pork Roast with Brussels Sprouts, Bacon and Pomegranate
Recipe and photo from Yummly
Ingredients
- 4 lb New York (top loin) pork roast
- 5 tsp lemon pepper seasoning
- 30 oz brussels sprouts (trimmed, larger sprouts cut in half lengthwise)
- 4 slices bacon
- 1/2 cup pomegranate seeds (also called arils)
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Add bacon into a large skillet over medium heat.
- Wash hands with soap and water after handling uncooked bacon.
- Cook bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 8 minutes.
- Transfer bacon to paper towels, drain and cool. Reserve bacon fat. Coarsely crumble bacon.
- Next, bring a large pot of salted water to a boil over high heat.
- Gently rub Brussels sprouts under cold running water. Add Brussels sprouts and cook until they turn bright green, about 2 minutes. Drain and rinse under cold running water. Pat Brussels sprouts dry with paper towels. In a large bowl, toss Brussels sprouts with 2 tablespoons bacon fat.
- Brush 1 tablespoon bacon fat all over pork and season with 4 teaspoons lemon-pepper seasoning mix.
- Wash hands with soap and water after handling uncooked pork.
- Place pork on a rack in a shallow roasting pan. Roast for 50 minutes uncovered.
- Spread Brussels sprouts around pork.
- Continue roasting until the internal temperature of the pork reaches 145 °F on food thermometer with a three-minute “rest time” after removal from the heat source, about 30 minutes.
- Transfer roast to serving platter and tent with aluminum foil. Increase oven temperature to 425 °F. Continue roasting Brussels sprouts until browned, 5 to 8 minutes. Remove from oven and stir Brussels sprouts with bacon and pomegranate seeds. Season with remaining 1 teaspoon lemon-pepper seasoning mix and add to platter.
- Heat roasting pan over high heat until juices sizzle. Add 1/2 cup water and bring to a boil, scraping up browned bits in the pan with a wooden spoon. Remove from heat.
- Carve pork roast and drizzle with pan juices. Serve.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org