Roast Crown of Pork with Ginger-Fruit Glaze

    2 hours 25 min

    A pork crown is roasted and basted at regular intervals with a glaze made with orange marmalade, pomegranate juice, ginger, lime juice and soy sauce. Serve as an alternative roast, for Sunday lunch or Christmas dinner.

    6 people made this

    Serves: 8 

    • 1 (2.7kg) 12-rib crown roast of pork
    • 1 teaspoon salt and pepper to taste
    • 325g orange marmalade
    • 125ml pomegranate juice
    • 2 teaspoons chopped fresh root ginger
    • 1 lime, juiced
    • 2 tablespoons soy sauce

    Prep:15min  ›  Cook:2hr  ›  Extra time:10min resting  ›  Ready in:2hr25min 

    1. Preheat oven to 180 C / Gas 4. Place the roast in a roasting tin; season with salt and pepper. Place roast in preheated oven.
    2. 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.
    3. 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 70 degrees C. Remove from oven and allow to rest for 10 minutes before slicing.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    tis upsetting why would anyone rate a crown roast recipe when they cooked a pork loin, and the other a chicken???  -  15 Dec 2009  (Review from Allrecipes US | Canada)


    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.  -  05 Jul 2008  (Review from Allrecipes US | Canada)


    This recipe was out of this world! You will definitely be happy after eating this!  -  12 Feb 2009  (Review from Allrecipes US | Canada)