↞ recipe box start page
Category: Pork
Prep Time: Cook Time: Total Time:
1 eight-to-nine-pound crown roast of pork
Salt and freshly ground pepper
5 1/2 tablespoons olive oil
Grated zest of 1 orange
4 large cloves garlic, minced
2 tablespoons chopped fresh rosemary
Wild Rice Dressing
3/4 cup dry white wine
1/2 cup fresh apple cider
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 tablespoon unsalted butter, room temperature
2 tablespoons all-purpose flour
Directions
Preheat oven to 425 degrees.Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.
In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees. about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)
While crown roast is cooking, make the wild-rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. serving the roast
Carefully lift roast out of pan, and place it on a serving platter; spoon the dressing into the center of the roast, and carve.
Serves 12 to 18.
view more member recipes
Crown Roast
Category: Pork
Prep Time: Cook Time: Total Time:
1 eight-to-nine-pound crown roast of pork
Salt and freshly ground pepper
5 1/2 tablespoons olive oil
Grated zest of 1 orange
4 large cloves garlic, minced
2 tablespoons chopped fresh rosemary
Wild Rice Dressing
3/4 cup dry white wine
1/2 cup fresh apple cider
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 tablespoon unsalted butter, room temperature
2 tablespoons all-purpose flour
Directions
Preheat oven to 425 degrees.Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.
In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees. about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)
While crown roast is cooking, make the wild-rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. serving the roast
Carefully lift roast out of pan, and place it on a serving platter; spoon the dressing into the center of the roast, and carve.
Serves 12 to 18.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Rosemary Crown Pork Roast With Gravy
by sgre52160
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)
by sgre52160
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)
Crown Roast Of Pork With Cornbread Stuffing
by sgre52160
1 (9-11 lb) crown roast of pork, rib ends frenched 1/4 cup garlic, minced 1/4 cup green onions, sliced 1 tbsp salt 1 1/2 tbsp black pepper Granulated garlic, salt and pepper to taste 1/4 c
by sgre52160
1 (9-11 lb) crown roast of pork, rib ends frenched 1/4 cup garlic, minced 1/4 cup green onions, sliced 1 tbsp salt 1 1/2 tbsp black pepper Granulated garlic, salt and pepper to taste 1/4 c
Crown Roast Of Pork With Apple, Cranberry And Pecan Stuffing
by ICOOK2
Ingredients: 1 crown roast of pork with 24 ribs Salt and freshly ground pepper, to taste 3 Tbs. extra-virgin olive oil 1 yellow onion, diced 3 celery stalks, diced 2 Fuji or McIntosh apple
by ICOOK2
Ingredients: 1 crown roast of pork with 24 ribs Salt and freshly ground pepper, to taste 3 Tbs. extra-virgin olive oil 1 yellow onion, diced 3 celery stalks, diced 2 Fuji or McIntosh apple
Citrus Crown Cake
by sgre52160
1 pkg yellow cake mix, prepared according to package instructions (I substitute liquid with Grand Marnier) 12 oz jar orange marmalade 3/4 cup flaked coconut 1/4 cup melted butter Preheat oven to
by sgre52160
1 pkg yellow cake mix, prepared according to package instructions (I substitute liquid with Grand Marnier) 12 oz jar orange marmalade 3/4 cup flaked coconut 1/4 cup melted butter Preheat oven to
Cinnamon Crown Cake
by sgre52160
Flour-Added Pam for Baking 3 cups flour 1 tbsp baking powder 1/2 tsp salt 1 cup butter, softened 2 cups sugar 3 eggs 1 tbsp vanilla 1 cup milk 1/2 cup chopped, toasted pecans 1/2 cup oats,
by sgre52160
Flour-Added Pam for Baking 3 cups flour 1 tbsp baking powder 1/2 tsp salt 1 cup butter, softened 2 cups sugar 3 eggs 1 tbsp vanilla 1 cup milk 1/2 cup chopped, toasted pecans 1/2 cup oats,
view more member recipes
Recipe Quick Jump