• 3-4 pound Boneless Pork Loin Roast
  • 5 tsp. lemon-black pepper blend seasoning, divided
  • 3 10-ounce containers Brussels Sprouts, trimmed (larger sprouts cut in half lengthwise)
  • 4 slices bacon
  • ½ cup pomegranate seeds, (also called arils)



Pork Loin Roast

Meal Course:


Dish Type:



  1. Preheat oven to 350° F.
  2. Cook bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 8 minutes.
  3. Transfer bacon to paper towels, drain and cool. Reserve bacon fat. Coarsely crumble bacon.
  4. 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.
  5. Drain and rinse under cold running water. Pat Brussels Sprouts dry with paper towels.
  6. In a large bowl, toss Brussels Sprouts with 2 tablespoons bacon fat.
  7. Brush 1 tablespoon bacon fat all over pork and season with 4 teaspoons lemon-pepper seasoning mix.
  8. Place pork on a rack in a shallow roasting pan. Roast, uncovered, for 50 minutes.
  9. 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.).
  10. Transfer roast to serving platter and tent with aluminum foil.
  11. Increase oven temperature to 425° F. Continue roasting Brussels Sprouts until browned, 5 to 8 minutes.
  12. 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.
  13. 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.
  14. Remove from heat. Carve pork roast and drizzle with pan juices. Serve.