Crown Roast Of Pork With Vegetable Paella & Romesco Sauce
This impressive dish features a succulent Pork Crown Roast filled with a flavorful Vegetable Paella stuffing and served alongside a vibrant Romesco Sauce. The tender pork is seasoned to perfection and pairs beautifully with the savory rice and vegetable medley, all complemented by the rich, nutty notes of the Romesco sauce. A show-stopping centerpiece for any special occasion 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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