Crown Roast of Pork

By The Canadian Living Test Kitchen

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This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	504504 cal
pro	36 g36g pro
total fat	24 g24g total fat
sat. fat	7 g7g sat. fat
carb	36 g36g carb
fibre	3 g3g fibre
chol	69 mg69mg chol
sodium	955 mg955mg sodium
% RDI:	-
calcium	99 calcium
iron	2222 iron
vit A	66 vit A
vit C	4444 vit C
folate	1010 folate

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Extravagant, yes, but this roast is a sight to behold and perfect for a celebratory meal. There's nothing quite like an impressive roast and saffron rice pilaf to elicit oohs and ahs from guests while satisfying their appetites. For easy serving, be sure to ask the butcher for a roast with 12 ribs.

Ingredients

1 1crown roast of pork, (about 6-1/2 lb/3 kg)
3/4 cup chicken stock 3/4 3/4cup cupchicken stock
Herb Rub
2 tbsp dried rosemary 2 2tbsp tbspdried rosemary
2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
1 tbsp dried sage 1 1tbsp tbspdried sage
2 tsp fennel seeds 2 2tsp tspfennel seeds
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
4 cloves garlic 4 4cloves garlic
Saffron Rice Pilaf
2/3 cup pine nuts 2/3 2/3cup cuppine nutpine nuts
2 tbsp butter 2 2tbsp tbspbutter
1 onion , chopped1 1oniononions, chopped
2 cups chopped fennel 2 2cups cupschopped fennel or celery
1 1each eachsweet red and green pepper, chopped
2 cups long grain rice 2 2cups cupslong grain rice
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp saffron threads , crumbled1/4 1/4tsp tspsaffron threads, crumbled
3 cups chicken stock 3 3cups cupschicken stock
1/2 cup golden raisins 1/2 1/2cup cupgolden raisingolden raisins
Sauce
1/2 cup white wine 1/2 1/2cup cupwhite wine
2 tbsp all purpose flour 2 2tbsp tbspall purpose flour
1/2 cup chicken stock 1/2 1/2cup cupchicken stock

Preparation

1- Herb Rub: With mortar and pestle or in mini-chopper, grind rosemary, oil, sage, fennel seeds, salt, pepper and garlic into paste. Rub over pork, excluding bones. Place, bone ends up, on rack in roasting pan. Wrap bone ends in foil. Pour stock into pan.

2- Roast in 325°F (160°C) oven for 2-1/2 to 3 hours or until thermometer registers 160°F (70°C), adding up to 1/3 cup (75 mL) water if necessary to maintain juices. Transfer to platter. Remove foil. Tent roast with foil; let stand for 10 minutes.

3- Saffron Rice Pilaf: Meanwhile, in large skillet, toast pine nuts over medium heat, shaking pan often, until golden and fragrant, about 5 minutes. Remove from pan and set aside.

4- Add butter to pan; cook onion, fennel and sweet peppers for 5 minutes. Stir in rice, salt, pepper and saffron. Pour in stock; bring to boil. Add raisins; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.

5- Sauce: Skim fat from juices in roasting pan; place over medium-high heat. Pour in wine, stirring to scrape up any brown bits. Whisk flour into stock; whisk into pan and cook, whisking, until thickened, 2 minutes. Strain into gravy boat.

6- Spoon some of the pilaf into centre of roast; transfer remainder to serving bowl. Sprinkle pine nuts over rice. To serve, slice between bones; top each serving with 1 tbsp (15 mL) of the sauce. Serve with pilaf.

Source : Canadian Living Magazine: January 2004