Friday, January 1, 2010

Pork Crown Roast With Wine Gravy




  • 1 pork-loin crown (8 bones), about 4 lbs.

  • 3/4 cup sodium-reduced chicken stock

  • * For Dijon herb rub*

  • 1 cup fresh parsley leaves, chopped

  • 1/4 cup Dijon mustard

  • 2 Tbsp extra-virgin olive oil

  • 2 Tbsp lemon juice

  • 2 tsp dried thyme

  • 1 tsp each salt & pepper

  • 1 Tbsp minced garlic

  • *For Wine gravy*

  • 1/2 cup white wine

  • 2 Tbsp all-purpose flour or cornstarch

  • 1/2 cup sodium-reduced chicken stock

Directions:


  1. To make Dijon herb rub: In a food processor, whirl together parsley, mustard, oil, lemon juice, thyme, salt and pepper until it forms a paste. Stir in garlic.

  2. Rub all over pork, excluding bones. place roast, bones up, on rack in roasting pan, wrap bone ends in foil; stuff center with foil ball. Pour stock into pan.

  3. Roast in 325 F.oven until meat thermometer registers 160F, about 3 hours, adding up to 1/2 cup of water if necessary to maintain juices in pan.

  4. transfer to platter and remove foil ball; tent with foil and let stand for 20 minutes.

  5. To make wine gravy; skim fat from pan juice. Place pan on medium heat on stove. Pour in wine, stirring and scraping up brown bits from bottom of pan. Whisk flour into sodium-reduced chicken stock; whisk into pan and cook, whisking, until thickened, about 2 minutes.

  6. *Spoon some rice stuffing or any flavor pilaf into center of crown.(optional)

  7. Carve roast between bones and serve with wine gravy

Pork Crown Roast With Wine Gravy @ Group Recipes

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