CROWN ROAST OF PORK WITH CURRY AND SAUTEED VEGETABLES

Ingredients:

2	tsp	dried thyme
2	tbsp	cooking oil
1	tbsp	cumin
1/4	cup	iodized fine salt
1	tbsp	cayenne pepper
1	tsp	black peppercorns, crushed
3	tbsp	cooking oil
1	cup	red bell peppers, seeded and cut into squares
1	cup	green bell peppers, seeded and cut into squares
5	cups	cooked rice
1	tsp	curry powder
1	tsp	nutmeg powder
1	cup	coconut cream
		salt to taste
3	tbsp	cooking oil
12	pc	cherry tomatoes
2	pc	medium zucchini, cubed
5	kilo	MONTEREY PORK CROWN ROAST OF PORK

Procedure:

1. Preheat the oven at 200°F. Prepare crown roast; trim off any excess fat in the center as the rice stuffing will be placed here. In a bowl, combine oil, cumin, salt, cayenne, and peppercorns. Gently rub the marinade all over the pork, making sure all sides and corners are well coated with the marinade. Let the pork rest for about 1 hour in the refrigerator just to allow the marinade to be absorbed. Roast the pork in the preheated 200°F oven for around 2-2 ½hours or just until the pork juices becomes clear. Wrap in aluminum foil and set aside.
2. On medium heat, sauté in a wok red and green bell peppers in oil. Add the cooked rice and mix well with the bell peppers. Add the curry powder, nutmeg, and coconut cream. Mix everything together and season with salt to taste. Set aside.
3. In a separate sauté pan, heat oil then sauté tomatoes and zucchini. Add the thyme and season with salt to taste.
4. To Assemble: Place the crown roast in a large serving platter. Place the rice in the center of the crown roast and simply arrange the vegetables around the sides of the roast.

Makes 8-10 servings.

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