Pork Roast with Bacon and Brussels Sprouts

Pork Roast with Bacon and Brussels Sprouts

  • TOTAL PREP TIME95 minutes
  • SERVINGS10 - 12
  • DEGREE OF DIFFICULTYEasy

Ingredients

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

Preheat oven to 350 degrees 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.

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.

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.

Spread Brussels sprouts around pork. Continue roasting until the internal temperature of the pork on a thermometer reads 145 degrees F. (medium rare) to 160 degrees 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 degrees 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.

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 to 12

Condray Family

Meet the Condray Family

Clifton, Kansas

I started in the pig business through the FFA program in 1968. My brother was in high school and I was a seventh-grader when we purchased our first pigs. After graduating high school, I returned home and took over the small farm my family owned.

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