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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2006
- 1 pork loin rib half crown roast (12 bones) about 6-1/2 lb/3 kg)
- 3/4 cups sodium-reduced chicken stock
- Hot Mushroom Rice Pilaf
Dijon Herb Rub:
- 1 cup fresh parsley leaves
- 1/4 cup Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 garlic cloves minced
- 1/2 cup white wine
- 2 tablespoons all-purpose flour or cornstarch
- 1/2 cup mushroom soaking liquid
- 1/2 cup low-sodium chicken stock
MethodHot 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.
Nutritional facts Per serving: about
- Sodium 536 mg
- Protein 37 g
- Calories 436.0
- Total fat 19 g
- Cholesterol 80 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
- Iron 19.0
- Folate 14.0
- Calcium 6.0
- Vitamin A 23.0
- Vitamin C 23.0