Pork Roast with Bacon, Brussels Sprouts and Pomegranate

Ingredients

• 3-4 pound New York (top loin) pork roast
• 4 slices bacon
• 5 teaspoons lemon-black pepper blend seasoning
• 3 10-ounce containers Brussels sprouts, trimmed (larger sprouts cut in half lengthwise)
• 1/2 cup pomegranate seeds (also called arils)

Preparation

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.

Serves

10-12

Source

National Pork Board

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