Savory pork and sweet apples make a winning combination—this preparation adds caramelized Brussels sprouts to the mix, for a well-rounded meal that's sure to impress.

Preparation

Heat oven to 250°F.

Season all sides of the crown roast with salt and pepper. Mix the chopped sage, thyme and parsley together and evenly distribute over the roast. Place roast in a large roasting pan, along with the orange and lemon quarters.

Roast for approximately 2 hours until the internal temperature reaches 130°F. Turn the oven up to 375°F and roast an additional 10–15 minutes, until the meat is nicely browned. When the internal temperature of the roast reaches 145°F, remove from oven and let rest 15 minutes before carving.

While pork is resting, render the bacon lardons in a large sauté pan until crispy, then drain, reserving the fat. Add half of the fat back into the pan and then add the Brussels sprouts, cut-side down, to caramelize for 2–3 minutes. When browned, toss and cook for an additional 1–2 minutes, then remove.

Add the remaining bacon fat to the sauté pan and then add the apples. Cook over medium-high heat until browned. Add the Brussels sprouts back into the pan, along with the rendered bacon, chopped tarragon and butter. Toss together, then season with salt and pepper to taste.