Crown Roast Of Pork With Rosemary
This elegant crown roast of pork recipe is a show-stopper for your special occasions. The succulent pork is marinated with a flavorful blend of white wine, brown sugar, Dijon mustard, and fresh herbs, creating a perfect balance of sweet and savory notes. Roasted to juicy perfection and served with a creamy sauce, this dish is sure to impress your guests and make any celebration truly memorable.
— Constant Cookbook
Ingredients
- 1 crown roast of pork with 12 ribs, 7 to 8 lb.
- 3/4 cup dry white wine
- 3 Tbs. firmly packed light brown sugar
- 3 Tbs. olive oil
- 1/2 cup Dijon mustard
- 2 Tbs. chopped fresh rosemary
- 2 large garlic cloves, chopped
- Salt and freshly ground pepper, to taste
- 1/4 cup heavy cream
Instructions
- Set the roast on a flat rack in a large roasting pan.
- In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the roast generously on all sides with the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the roast with plastic wrap and let stand at room temperature for 1 hour.
- Preheat an oven to 400°F.
- Scrape the excess marinade off the roast and add it to the saucepan. Season the roast with salt and pepper.
- Roast for 30 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, about 1 1/2 hours more.
- Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
- Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside.
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