Crown Roast of Pork with Mushroom Pilaf
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Stunning and festive, a crown roast of pork makes an elegant holiday entree. You'll need some of the mushroom soaking liquid from the Hot Mushroom Rice Pilaf (recipe link below), which adds great flavour to the gravy.
Servings: 12
Ingredients:
Crown Roast of Pork with Mushroom Pilaf
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 436 |
| pro | 37 g |
| total fat | 19 g |
| sat. fat | 6 g |
| carb | 28 g |
| fibre | 3 g |
| chol | 80 mg |
| sodium | 536 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 19% |
| vit A | 23% |
| vit C | 23% |
| folate | 14% |
Suggested Recipes
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1 pork loin rib half crown roast (12 bones), about 6-1/2 lb/3 kg)
3/4 cup (175 mL) sodium-reduced chicken stock
Hot mushroom rice pilaf
Dijon Herb Rub:
1 cup (250 mL) fresh parsley leaves
1/4 cup (50 mL) dijon mustard
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) lemon juice
2 tsp (10 mL) dried thyme
1 tsp (5 mL) each salt and pepper
2 cloves garlic, minced
Wine Gravy:
1/2 cup (125 mL) white wine
2 tbsp (25 mL) all-purpose flour or cornstarch
1/2 cup (125 mL) mushroom soaking liquid (or low-sodium chicken stock)
Preparation:
Hot Mushroom Rice Pilaf
Dijon Herb Rub: In food processor, whirl together parsley, mustard, oil, lemon juice, thyme, salt and pepper until paste. Sir in garlic. Rub all over pork, excluding bones. Place roast, bones up, on rack in roasting pan. Wrap bone ends in foil; stuff centre with foil ball. Pour stock into pan.
Roast in 325°F (160°C) oven until meat thermometer registers 160°F (71°C), 2-1/2 to 3 hours, adding up to 1-1/2 cups (375 mL) water if necessary to maintain juices in pan. Transfer to serving platter and remove foil ball; tent with foil and let stand for 20 minutes.
Wine Gravy: Meanwhile, skim fat from pan juices. Place pan over medium heat. Pour in wine, stirring and scraping up any brown bits from bottom of pan. Whisk flour into mushroom soaking liquid; whisk into pan and cook, whisking, until thickened, about 2 minutes. Strain.
Spoon some of the pilaf into centre of roast. Transfer remainder to serving bowl. Carve roast between bones.
Dijon Herb Rub: In food processor, whirl together parsley, mustard, oil, lemon juice, thyme, salt and pepper until paste. Sir in garlic. Rub all over pork, excluding bones. Place roast, bones up, on rack in roasting pan. Wrap bone ends in foil; stuff centre with foil ball. Pour stock into pan.
Roast in 325°F (160°C) oven until meat thermometer registers 160°F (71°C), 2-1/2 to 3 hours, adding up to 1-1/2 cups (375 mL) water if necessary to maintain juices in pan. Transfer to serving platter and remove foil ball; tent with foil and let stand for 20 minutes.
Wine Gravy: Meanwhile, skim fat from pan juices. Place pan over medium heat. Pour in wine, stirring and scraping up any brown bits from bottom of pan. Whisk flour into mushroom soaking liquid; whisk into pan and cook, whisking, until thickened, about 2 minutes. Strain.
Spoon some of the pilaf into centre of roast. Transfer remainder to serving bowl. Carve roast between bones.
Tags:
Source
Canadian Living Magazine: December 2006
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