crown roast of pork (12-rib, 3.25 kg/7.2 lb to 4.5 kg/10 lb)
salt and pepper to taste
juice of 1 lime
fresh thyme leaves
herbs, fruits, veggies for roast and platter garnish (optional)
Preheat oven to 180°C (350°F). A 12-rib crown pork roast ranges from about 3.25 kg (7.2 lb) to 4.5 kg (10 lb). The cooking time will vary by weight. Doneness is determined by internal temperature (Step 3). Season all sides of roast with salt and pepper. Set on a rack fitted into a roasting pan. Place in oven. (Begin checking internal temperature after 2 hr roasting.)
Meanwhile, prepare the glaze. In saucepan, stir together orange marmalade, pomegranate juice, lime juice and soy sauce on medium heat. On gentle simmer, reduce glaze by one-third. Stir in thyme. Set aside.
When the roast reaches an internal temperature of 65°C (150°F) in its thickest part, brush the pork generously with the glaze. Continue roasting, checking at 15 min. intervals, until an internal temperature of 71°C (160°F) is reached. A 3.25 kg (7.2 lb) crown roast will require approx. 2 hr 30 min to cook to an internal temperature of 71°C (160°F).
When the roast has reached temperature, remove from oven. Generously glaze again. Tent with foil 15 min. before transferring to serving platter. Garnish crown and platter with herbs, fruits and veggies, as desired.
Slice down between ribs to serve.
Prepare a gravy to serve with roast.
Pomegranate juice is sold in the produce department.