About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 180 C / Gas 4. Place the roast in a roasting tin; season with salt and pepper. Place roast in preheated oven.
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.
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.