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CROWN ROAST OF PORK
When the
butcher prepares a crown roast, two sides of the pork loin are tied
together. The ends of the bones are trimmed and any scraps removed (Frenched).
The trimmings are ground up and usually placed in the center of the
roast. Some prefer to freeze this meat for another use and fill the
roast with fresh vegetables instead.
| 1 |
Crown
roast of pork (15-16 chops; about 8-1/2 pounds) |
| 2 |
Cloves of garlic,
slivered |
| 1-2 Tbs. |
Olive oil |
|
Salt and black
pepper to taste |
| 1 cup |
Apple cider or apple
juice |
|
Rosemary sprigs for
garnish |
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Preheat
oven to 350° degrees. Make tiny slits around the bottom of
chops. Insert the garlic slivers.
-
Brush
the chops lightly with oil and sprinkle all over with salt and
pepper. Place roast on a rack in a shallow roasting pan.
Cover the bone tips with foil to keep them from burning. Pour
cider in the pan.
-
Bake
for 2-1/4 to 2-1/2 hours (15 to 18 minutes per pound) or until a meat
thermometer reads 150° degrees when inserted into the thickest part of a
chop, basting occasionally with the pan juices. (Pork is bred much
leaner these days; check the temperature for doneness after two hours.)
-
Transfer
roast to a large serving platter and fill center with roasted holiday
vegetables. Entwine long sprigs of fresh rosemary through the
bones and decorate the tops of the bones with silver paper frills.
Serves 8. Per serving (without vegetables): 590 calories,
33g fat, 209mg cholesterol
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