Crown Roast Of Pork With Vegetable Paella & Romesco Sauce
This vibrant and flavor-packed dish combines the richness of a tender Pork Crown Roast filled with a hearty and fragrant Vegetable Paella. The pork is seasoned to perfection and stuffed with a delicious medley of vegetables and rice, creating a show-stopping centerpiece for your next gathering. A luscious Romesco Sauce ties all the flavors together, adding a zesty and nutty element to the dish. Get ready to impress your guests with this impressive and savory meal!
— Constant Cookbook
Ingredients
- Paella:
- ¼ tsp saffron threads
- ½ cup very hot water
- 2 tbsp olive oil
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 ½ cups Arborio rice
- 3 cups chicken broth
- 1 ½ cups chopped Swiss chard
- ¾ cup drained diced tomatoes
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ½ cup fresh or frozen peas
- Pork Crown Roast:
- 1 tsp smoked paprika
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- One 10 to 12-rib crown roast of pork (about 6 ¾ pounds)
- Romesco Sauce:
- 2 tsp olive oil, divided
- 1 slice white bread
- 2 tbsp blanched almonds
- 2 tbsp chopped hazelnuts
- 1 clove garlic
- 2/3 cup canned diced tomatoes (including some juices)
- 3 whole roasted red peppers (6 halves)
- 2 tbsp sherry vinegar (or red wine vinegar)
- ½ tsp kosher salt
- ¼ tsp dried chile flakes
- 1/3 cup extra-virgin olive oil
Instructions
- Vegetable Paella:
- Place saffron threads in a medium-sized bowl. Add very hot water. Let stand for 15 minutes.
- In a large saucepan set over medium heat, heat olive oil. Add red bell pepper and onion and cook, stirring occasionally, until onions are starting to turn brown.
- Add garlic and Arborio rice and cook until rice is glistening, about 1 minute.
- Add chicken stock, Swiss chard and tomatoes. Bring to boil. Add saffron and water mixture, smoked paprika and salt.
- Reduce heat to medium-low, cover the pot and cook for 15 minutes. Stir in peas, re-cover and cook for additional 5 minutes.
- Pork Crown Roast:
- Preheat oven to 450 degrees F.
- In a small bowl, stir together smoked paprika, kosher salt, pepper and canola oil. Pat the crown roast with paper towel to dry. Place in a lightly oiled roasting pan. Rub the smoked paprika mixture all over the pork.
- Scoop approximately 1 cup of the vegetable paella into the top cavity of the crown roast. Cover the paella with a circular piece of oiled foil. Wrap the tips of the crown roast bones in foil.
- Roast the pork for 20 minutes. Reduce heat to 325 degrees F. and roast the pork for approximately 1 hour 45 minutes, or until a meat thermometer reads 145 degrees F. when inserted deeply into the roast (make sure you are not measuring the temperature of the rice).
- Transfer the pork to a platter and let rest for 20 minutes. While the pork is resting, place the remaining paella into a baking dish, cover with foil and heat in the oven.
- Romesco Sauce:
- Heat olive oil in a medium saucepan set over medium-high heat.
- Add blanched almonds, chopped hazelnuts and bread pieces. Cook, stirring frequently, until bread is lightly toasted and nuts are golden brown.
- Transfer nuts and bread to the bowl of a food processor. Pulse until finely chopped.
- In the same saucepan set over medium heat, heat olive oil. Add garlic and sauté for 30 seconds. Stir in diced tomatoes and cook until tomatoes start to thicken, 7 to 10 minutes.
- Transfer to the food processor, along with roasted red peppers, sherry (or red wine) vinegar, salt and chile flakes. Process until well combined.
- With the motor running, slowly pour in the olive oil until the mixture is smooth.
- Present the crown roast of pork on a serving platter, surrounded by the vegetable paella. To serve, remove the string and cut between the ribs. Serve with paella and Romesco sauce.
Yield
Serves 8.
Nutrition
- Serving Size: 1 Serving (1/8 of Recipe)
- Calories: 835 kcal
- Carbohydrate Content: 39 g
- Protein Content: 91 g
- Fat Content: 33 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 241 mg
- Sodium Content: 1668 mg
- Fiber Content: 3 g
- Sugar Content: 3 g
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