3-4 lb. New York (top loin) pork roast 5 tsp. lemon-black pepper blend seasoning 3 10-oz. containers Brussels sprouts, trimmed (larger sprouts cut in half lengthwise) 4 slices bacon 1/2 c. pomegranate seeds, (also called arils)
What to do:
1. Preheat oven to 350°F. 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. 2. Meanwhile, bring a large pot of salted water to a boil over high heat. 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. 3. Brush 1 tablespoon bacon fat all over pork and season with 4 teaspoons lemon-pepper seasoning mix. Place pork on a rack in a shallow roasting pan. Roast, uncovered, for 50 minutes. 4. Spread Brussels sprouts around pork. Continue roasting until the internal temperature of the pork on a thermometer reads 145°F (medium rare) to 160°F (medium), about 30 minutes more (Allow about 20 minutes per pound roasting time.). 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. 5. 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.
* If you'd like, you can swap in broccoli or cauliflower florets for the Brussels sprouts (note they would not need par-cooking in water). You can serve this dish alongside a crisp green salad, or boiled new potatoes with butter and chives. Try substituting dried cranberries or tart cherries for the pomegranates.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
