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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 large carrot, onion and celery rib, chopped
2 tbsp oil
2 tsp dried rosemary leaves, crushed
1 tsp salt and dried thyme leaves
2 garlic cloves, minced
12 rib crown pork roast (about 5-7 lbs)
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
Heat oven to 350. Arrange chopped vegetables in an ungreased 13x9 inch baking dish.
In a small bowl, combine oil and seasonings; mix well. Rub over inside and outside of roast. Arrange roast over vegetables. Insert meat thermometer so bulb reaches center of thickest part of meat but does not rest in fat or bone. Roast for 2 – 2 3/4 hours, allowing about 20-25 minutes per pound, or until thermometer registers 155.
Place on warm platter, cover with foil. Let stand 15 minutes before slicing to allow juices to set and temperature to rise to 160.
With a slotted spoon, place vegetable in a skillet. Cook over high heat, stirring frequently for 5 minutes or until vegetables are very dark golden brown.
Meanwhile, pour meat drippings into a 4 cup measuring cup; add water to equal 2 cups. Stir in flour, 1/4 tsp salt and pepper, blend until smooth. Stir into vegetables in skillet. Bring to a boil, stirring constantly. Boil 1 minute or until thickened and bubbly, stirring constantly. Strain gravy into serving dish, discard vegetables. Remove string from roast. Arrange on serving platter.
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ROSEMARY CROWN PORK ROAST WITH GRAVY
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 large carrot, onion and celery rib, chopped
2 tbsp oil
2 tsp dried rosemary leaves, crushed
1 tsp salt and dried thyme leaves
2 garlic cloves, minced
12 rib crown pork roast (about 5-7 lbs)
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
Heat oven to 350. Arrange chopped vegetables in an ungreased 13x9 inch baking dish.
In a small bowl, combine oil and seasonings; mix well. Rub over inside and outside of roast. Arrange roast over vegetables. Insert meat thermometer so bulb reaches center of thickest part of meat but does not rest in fat or bone. Roast for 2 – 2 3/4 hours, allowing about 20-25 minutes per pound, or until thermometer registers 155.
Place on warm platter, cover with foil. Let stand 15 minutes before slicing to allow juices to set and temperature to rise to 160.
With a slotted spoon, place vegetable in a skillet. Cook over high heat, stirring frequently for 5 minutes or until vegetables are very dark golden brown.
Meanwhile, pour meat drippings into a 4 cup measuring cup; add water to equal 2 cups. Stir in flour, 1/4 tsp salt and pepper, blend until smooth. Stir into vegetables in skillet. Bring to a boil, stirring constantly. Boil 1 minute or until thickened and bubbly, stirring constantly. Strain gravy into serving dish, discard vegetables. Remove string from roast. Arrange on serving platter.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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