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Ingredients

2 tbsp MAGNOLIA NUTRI-OIL
1 tbsp cumin
1/4 cup iodized fine salt
1 tbsp cayenne pepper
1/2 tbsp crushed black peppercorns
2 kg MONTEREY CROWN ROAST OF PORK, fat trimmed off at the center
CURRY RICE:
3 tbsp MAGNOLIA NUTRI-OIL
1/2 cup cubed red bell peppers
1/2 cup cubed green bell peppers
5 cups cooked rice
1 tbsp curry powder
1/4 tsp nutmeg
1 tsp coconut cream
iodized fine salt to taste
SAUTEED VEGETABLES:
3 tbsp MAGNOLIA NUTRI-OIL
12 pc cherry tomatoes
2 pc medium zucchinis, cubed
2 tsp dried thyme
iodized fine salt to taste

Procedure

1.      In a bowl, combine oil, cumin, salt, cayenne and peppercorns. Gently rub marinade all over the pork making sure all sides are well-coated.

2.      Marinate for at least 1 hour in the refrigerator.

3.      Roast pork in a preheated oven at 200°F for 2-1/2 hours or just until pork juices become clear. Wrap in Glad aluminium foil and set aside.

4.      In a wok, over medium heat, sauté bell peppers in oil. Add rice and mix well. Add curry powder, nutmeg and coconut cream. Season with salt. Mix well then set aside.

5.      In a separate pan, heat oil then sauté tomatoes and zucchini. Add thyme and season with salt to taste.

6.      Place crown roast on a large serving platter. Place the rice in the center of the crown roast and arrange the vegetables around the sides of the roast.

 

Makes 6-8 servings.


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