Wednesday, December 14, 2011

Pork Crown Roast

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Pork Crown Roast

So - I am wracking my mental faculties hunting for a showstopper to put on the family table this Christmas. I did not need to invest a lot of cash, and because I seriously wished to play with the children all day Xmas Day, I did not really need to invest the day in the kitchen either. I most certainly DO want the 'wow' factor however. I went wandering through the store and a sale sign on pork loin captured my attention. I had a sudden flash back to the Seventies period cookbooks I first started cooking with, and photos of crown roasts complete with little ruffly papers on the rib tips a la Looney Tunes. Remember how Wile E. Coyote always imagined the Road Runner roasted up upon a platter and those were always on the legs?

I was happy! I love placing some thing down in front of the Horde that's a show stopper - and have entertained the concept of roast goose or suckling pig, but this was far more agreeable to my budget. In addition I know they all really like roast pork, and loin chops are not only totally delectable, but definitely adaptable. Bombshell!
This pork loin is extremely uncomplicated. It can take a little bit of preplanning, but you're going to have the butcher do the main work for you. All you have to do is keep some timing in your mind. Chances are you'll have request it in advance, unless of course you cut and tie it by yourself (which isn't tough either if you have to). Depending on the size of the roast you select, you will require around 3-4 hours to let it toast and rest, and a bit of time in the middle to create the glaze and stuffing. And if you brine the roast ahead of time, you'll make sure that the luscious element of delicious, luscious pork is in the forefront. Excellent!

Crown Pork Roast

You Will Require:

Will serve 8-10

* 2 tablespoons kosher salt
* 1 tsp . black pepper
* 1 teaspoon onion powder
* 1 tsp garlic powder
* 3/4 tsp . crushed red pepper flakes
* 3/4 tsp dried thyme
* 1 tsp dried rosemary or oregano (or both, they both taste fantastic)
* 3/4 teaspoon dried fennel seeds, crushed
* 1 pork crown roast - roughly 10-12 ribs

For the Glaze:
* 3 cups chicken broth, separated
* 4 tbsps . spicy mustard
* 1 - tbsps Worcestershire sauce
* 1 cup good whisky, divided
* 1 tbsp . minced garlic
* 1 tbs chopped ginger root
* 1/3 cup apple jelly
* Fresh parsley plus sage, intended for garnish
For the Stuffing:
* 6 cups diced French or sourdough bread
* 1 lb sausage
* 1 medium onion, diced
* 2 stalks celery, chopped
* 2 teaspoons dried sage
* 2 teaspoons dried rosemary
* 1 tsp dried thyme
* 1 Golden Delicious apple, cored, peeled and chopped
* 3/4 cup dried cranberries
* 1/3 cup minced fresh parsley
* 3/4 cup chicken stock
* 1/3 cup butter, melted

1. Brine the roast if you would like, beginning the night before. Drain, rinse off and dab dry the roast, and let it to come to room temperature.

2. In a small dish (or in a spice grinder if you want) blend the salt, pepper, onion and garlic powders, red pepper flakes, dried thyme, rosemary and fennel seeds. Combine completely, and sprinkle evenly over all surfaces of the pork roast. Try and get all sides possible, and seriously rub it in.
3. Pre-heat oven to 325F. Position the roast on a roasting pan, bones directed upward. Position a piece of aluminum foil over just the tips of the bones. Cook in the oven approximately 1 1/2 -2 hrs, basting using the pan juices about every 20-25 minutes. The roast isn't going to be finished at this time - you're just going to include the filling.
4. In the meantime, get ready the stuffing. Put the cubed bread upon a cooking sheet, and toast for around 8-10 minutes, or until evenly golden brown. Place toasted cubes in an exceedingly big bowl.
5. In a large skillet over moderate heat, saute sausage along with onions till sausage is uniformly browned, breaking it up into small bits. Include celery, sage, rosemary and thyme. Blend well, and cook for a few minutes.
6. Add sausage mixture to bread cubes. Add apples, cranberries and parsley. Add chicken broth and mix together. Use to loosely stuff crown roast, upper and lower. Extra stuffing can bake alongside inside a buttered casserole dish.
7. Once the roast has reached the first 1 1/2 hour of roasting time, remove from your oven and add stuffing to the cavities at upper and lower. Remove aluminum foil from bones and return roast to the oven.
8. Make the glaze. Inside a medium heavy-bottomed saucepan over medium heat, whisk together 1 cup of the chicken broth, mustard, Worcestershire sauce, 1/2 cup whisky, garlic, ginger root, and apple jelly. Bring to a boil, decrease to a simmer, and simmer until reduced by half and thickened. Brush on the roast every fifteen minutes for the last hour of cooking.
9. When the roast gets to an internal temperature of 150F with a meat thermometer, take out from the oven, place on a serving platter, and very loosely tent using foil. Garnish with fresh sage and parsley.
10. While the roast rests, deglaze the cooking pan over moderate heat with the leftover whisky, scraping up brown pieces with a wooden spoon. Add the remainder of the unused glaze as well as the rest of your chicken broth. Bring to a boil, lower to a simmer and cook till thickened and decreased by one half its volume.
11. To serve slice roast between individual bones, and serve with the gravy.

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