Make this roast for the whole family and enjoy with a side of flavorful Brussels sprouts.
- 3-4 pound New York (top loin) Pork Roast
- 5 Tsp. lemon-black pepper blend seasoning
- 3 containers (10 oz.) Brussels sprouts, trimmed
- 4 slices bacon
- ½ cup pomegranate seeds
- 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 crumb 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 tablespoons 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°F to 160°F, about 30 minutes more (allow 20 minutes per pound roasting time). Transfer roast to serving platter and tent with aluminum foil.
- Increase 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.
- Heat roasting pan over high heat until juices sizzle. Add ½ 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.