Crown Roast of Pork
This recipe makes 12 servings
|Per serving: about||-|
|total fat||24 g|
|sat. fat||7 g|
- Portion size: 12
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.
- 1 1crown roast of pork, (about 6-1/2 lb/3 kg)
- 3/4 cup 3/4cupchicken stock Herb Rub
- 2 tbsp 2tbspdried rosemary
- 2 tbsp 2tbspextra virgin olive oil
- 1 tbsp 1tbspdried sage
- 2 tsp 2tspfennel seeds
- 1-1/2 tsp 1-1/2tspsalt
- 1 tsp 1tsppepper
- 4 4cloves garlic Saffron Rice Pilaf
- 2/3 cup 2/3cuppine nutpine nuts
- 2 tbsp 2tbspbutter
- 1 1oniononions, chopped
- 2 cups 2cupschopped fennel or celery
- 1 each 1eachsweet red and green pepper, chopped
- 2 cups 2cupslong grain rice
- 1-1/2 tsp 1-1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 tsp 1/4tspsaffron threads, crumbled
- 3 cups 3cupschicken stock
- 1/2 cup 1/2cupgolden raisingolden raisins Sauce
- 1/2 cup 1/2cupwhite wine
- 2 tbsp 2tbspall purpose flour
- 1/2 cup 1/2cupchicken stock
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