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Crown Roast of Pork with Pomegranate Peppercorn Sauce

8 servings

Nutritional Facts Per Serving

39.7 g
12 g
0.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 376
  • Fat 17.2 g
    • Saturated   5.1 g
    • + Trans 
  • Cholesterol 106 mg
  • Sodium   144 mg
  • Carbohydrate 12 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 39.7 g
    • Vitamin A 1 %
    • Vitamin C 2 %
    • Calcium 4 %
    • Iron 11 %


Preheat the oven to 425 degrees F. Set the pork in a roasting pan; brush with the oil. Sprinkle with salt, pepper and sage. Roast 20 minutes, and then reduce oven temperature to 325 degrees F. Continue roasting for 90 minutes or until the centre of the meat registers 160 degrees F on an instant-read meat thermometer. Transfer the pork to a large plate, tent with foil and let rest 10 minutes before slicing into portions. While the pork rests, drain excess fat from the roasting pan and set on the stovetop over medium-high heat. Add the pomegranate juice, jelly, wine, shallot, vinegar, peppercorns and honey. Bring to a simmer, stirring to dissolve the jelly. Pour in the stock/starch mixture, return to a simmer, and simmer until a lightly thickened sauce forms, about 2 to 3 minutes. Season the sauce with salt and pepper and serve alongside the pork.

Serving Suggestions

Serve the pork with some festive side dishes created from recipes in our website collection, such as Baked Spiced Yam Rounds, Green Beans with Bell Peppers and Water Chestnuts and Mixed Vegetable Rice Pilaf.

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