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Gallery Recipe Summary Servings: 18

Ingredients Ingredient Checklist 1 8-to-9-pound crown roast of pork Salt and freshly ground pepper 5 1/2 tablespoons olive oil Grated zest of 1 orange 4 large cloves garlic, minced 2 tablespoons chopped fresh rosemary Wild-Rice Dressing 3/4 cup dry white wine 1/2 cup fresh apple cider 1 1/2 cups veal or chicken stock, preferably homemade 1 tablespoon unsalted butter, room temperature 2 tablespoons all-purpose flour

Cook’s Notes Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings, and reserve for another use.

Gallery

Recipe Summary Servings: 18

Recipe Summary Servings: 18

Recipe Summary

Servings: 18

Servings: 18

18

Ingredients

Ingredients

  • 1 8-to-9-pound crown roast of pork Salt and freshly ground pepper 5 1/2 tablespoons olive oil Grated zest of 1 orange 4 large cloves garlic, minced 2 tablespoons chopped fresh rosemary Wild-Rice Dressing 3/4 cup dry white wine 1/2 cup fresh apple cider 1 1/2 cups veal or chicken stock, preferably homemade 1 tablespoon unsalted butter, room temperature 2 tablespoons all-purpose flour

Directions

Heat oven to 425 degrees. Position rack in lower third of the oven.

Prepare the crown roast of pork as you would any other roast; begin by seasoning with salt and pepper, and brush meat with 4 tablespoons olive oil.

In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees, about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)

While the crown roast is cooking, make the Wild-Rice Dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat. Add the wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine the butter with the flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat.

Carefully lift roast out of pan, and place on a serving platter; spoon the dressing into the center of the roast, and carve.

Cook’s Notes Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings, and reserve for another use.

Cook’s Notes

Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings, and reserve for another use.

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 Add Rating & Review

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All Reviews for Crown Roast with Gravy

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All Reviews for Crown Roast with Gravy

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest