Crown Roast of Pork

Author: Canadian Living

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.

  • Portion size 12 servings

Ingredients

  • 1 roast of pork (about 6-1/2 lb/3 kg)
  • 3/4 cups chicken stock
Herb Rub:
  • 2 tablespoons dried rosemary
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried sage
  • 2 teaspoons fennel seeds
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 4 cloves garlic
Saffron Rice Pilaf:
  • 2/3 cups pine nuts
  • 2 tablespoons butter
  • 1 onion chopped
  • 2 cups chopped fennel
  • 2 cups chopped celery
  • 1 each sweet red and green pepper chopped
  • 2 cups long grain rice
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon saffron threads crumbled
  • 3 cups chicken stock
  • 1/2 cup golden raisin
Sauce:
  • 1/2 cup white wine
  • 2 tablespoons all purpose flour
  • 1/2 cup chicken stock

Method

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.

Nutritional facts Per serving: about

  • Sodium 955 mg
  • Protein 36 g
  • Calories 504.0
  • Total fat 24 g
  • Cholesterol 69 mg
  • Saturated fat 7 g
  • Total carbohydrate 36 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 44.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crown Roast of Pork