This was taken out of the book “The Complete Idiot’s Guide to Natural Magick” by Miria Liguana and Nina Metzner. If you like this recipe, please buy the book.
This roast evokes the Goddess’ crown and makes a dramatic presentation for a Samhain feast. Liguana believes that pork is traditional at Samhain celebrations, due to the mundane practice of butchering hogs right before winter. Hames were cured and pork was salted down to preserve the meat during the months when feeding livestock was difficult. But a fresh cut of pork was a Samhain treat.
The spices in this recipe support honorable deeds and courage for the New Year (thyme), passion for up-coming endeavors (cumin and allspice), and love and friendship (pomegranates). These are the perfect blessings to bestow on a family and friends as you begin the New Year and face winter’s blustery onslaught.
Ask your butcher to prepare a crown roast, or just substitute a rack of pork ribs or even a boneless pork roast of about 5 pounds. Any of these will work fine, but try to find free-range pork raised on organic feed. It will taste fresher and have more positive energy. This is the brief time of year when pomegranates are available, and they make a tangy-sweet glaze supercharged with antioxidants.
- 1 tbsp cooking oil (such as canola or corn oil)
- 12-rib crown porkroast (about 6 or 7 pounds), rack of pork ribs, or boneless pork roast
- Wild Rice-Cranberry Stuffing
- 1 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp dried thyme
- Dash of allspice
- Dash of blackpepper
- 1 cup pomegranate juice
- 1/4 cup packed brown sugar
- 1 tbsp red wine or red-wine vinegar
- 1 clove garlic, minced
- Pomegranate seeds and fresh mint leaves for garnish
Line a large rusting pan with foil and brush with cooking oil. Place crown roast (or ribs or pork roast) on the foil. Mound stuffing in center of roast.
Preheat the oven to 450F. In a small bowl, combine salt, cumin, thyme, allspice, and black pepper. Rub over roast. Cut a piece of foil in a circle about the size of the inside of the crown roast. Brush with more cooking oil and place the circle, oil side down, over rice stuffing.
Put stuffed pork in the oven and roast for 20 minutes. Reduce oven heat to 325F and roast for about 2 more hours, or until a meat thermometer registers 160F. After the fire hour, remove foil from top of rice.
When roast is cooked, carefully remove to a platter and cover loosely with foil. Set aside. Put roasting pan on the stove over one or two burners set on medium-high heat.
In a small bowl, combine pomegranate juice, brown sugar, red wine or vinegar, and minced garlic. Add about 1/2 cup of pomegranate mixture to the roasting pan to deglaze is. Scrape off the roast bits while stirring the juice with a wooden spoon. Add the remaining pomegranate mixture and boil until juice has thickened and reduced by half, stirring constantly. Remove from heat and brush or drizzle over pork roast.
Garnish with mint leaves and pomegranate seeds, and serve with a green salad.