Crown Roast of Pork and Gravy
- Ready In:
- 3hrs
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 tablespoon paprika
- 1 tablespoon chopped fresh sage (or 1 tsp dried)
- 1 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 2 garlic cloves, minced
- 2 teaspoons vegetable oil
- 1 (7 -8 lb) pork crown roast (about 12 ribs)
-
Gravy
- 1 tablespoon butter (if necessary)
- 1⁄4 cup all-purpose flour
- 1⁄2 cup port wine
- 2 cups chicken stock
- 1 cup pear nectar or 1 cup apple juice
- salt and pepper
directions
- In a small bowl, mix paprika, sage, salt. allspice with oil to form a paste.
- Place roast in pan and spread paste with hands over entire roast. Make sure you get the cut surfaces of the individual chops.
- Press some stuffing into centre cavity of roast (see Caramelized Pear and Sage Stuffing recipe) until it comes up to the top of the crown.
- Roast in oven at 325 F for 20 to 25 minutes per pound or until thermometer inserted in thickest part of meat registers 160 F (about 2 1/2 to 3 hours). Halfway through cooking time, shield stuffing and bone tips with a foil to prevent over browning.
- Using a wide lifter, transfer roast to platter, tent with foil and keep warm. Let stand for 10 minute before carving.
- To make gravy, place roasting pan over medium heat on stovetop. There should be 3 to 4 tbsp of fat in pan - drain off any excess fat or add a little butter if necessary.
- Whisk four into fat in pan. Cook, stirring, for 1 minute. Whisk in port and chicken stock and bring to boil, stirring up brown bits from bottom of pan.
- Whisk in pear nectar until smooth.
- Cook for 2-3 minutes or until mixture boils and thickens.
- Pour through sieve into saucepan. Season with salt and pepper to taste. Keep warm until ready to use.
- Slice between ribs to serve pork chop.
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RECIPE SUBMITTED BY
I live in Ontario and work full time as a consultant in IT for a communication company in another province. I create test cases and scripts and initiate the testing for the software changes that the programmers make to the company’s various programs. I have the pleasure of working from my home and dialling into their network. I also sell Avon for fun.
I met my husband (Paul) on a blind date. We dated 3 years and have been married for 25 years. We have two children a son(age 20) and a DD(age 17). We have been blessed with the best two kids anyone could ask for.
DH is a commerical airline pilot and currently is a "Check Pilot" on the A320. He is away quite a bit, so when he comes home I try to make sure he has a decent meal. He eats out when on the road so he really enjoys a good home cooked meal when he arrives home, while the rest of us want to go and eat out.
I love to spend time in my garden, travel and try new recipes. DH and I love to travel or just spend time at a cottage in the summer. I have not been on a cruise but hope to within the next 2 years (maybe for our 25th wedding anniversary.)
We pretty much eat anything. DH especially loves seafood (more than I do.) while I prefer to eat chicken. We are so predicable when ordering our meal at a restaurant. Next, I think it would have to be Italian and then something spicy like Thai or Indian. My family loves Indian food but I have never had the courage to make it. Maybe I will someday.
I like to read true stories and criminal books. David Baldacci is one of my favourite authors.
My favorite restaurant is "Bin 23", "Einsteins Cafe," "Abberfolye Mill"
My brother sent me the link to Recipezaar and now I am hooked trying new recipes every day. I don't think I will buy another cook book.
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