Crown Roast of Pork and Gravy
Ready In: 3 hrs
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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