Pork: Crown Roast of Pork

By JoFClark

Helen Corbitt

Ingredients

• 1 crown roast of pork from young pork , flesh should be grayish pink, fat white and firm
• 2 cloves garlic slivered
• 2 T lemon juice
• 2 t salt
• 1 t thyme
• Fresh ground pepper
• 1 medium sized onion coarsely chopped
• 1 carrot coarsely chopped
• 1 stalk celery coarsely chopped
• Few sprigs parsley
• 3/4 chicken consomme
• 2 T currant jelly
• 1 1/2 T arrowroot

Preparation

Step 1

Preheat oven to 500 degrees. Cover rib tips with aluminum. Cut several thin cuts in meat and insert garlic. Rub with lemon juice. Mix salt, thyme, and pepper. Rub over surface of pork. Place container in center of crown to hold its shape. Place in center of oven for 20 minutes. Add the vegetables to pan, cover and turn oven to 350 degrees. Continue roasting for 40 minutes. Uncover, place on lower rack and continue roasting until internal temperature is 170 degrees. It is self-basting. Remove meat to serving platter, add consomme and jelly to juices. Deglaze. Strain off excess fat. Mix arrowroot with a little cold water, add to juices and cook until thickened/ Serve with hot broiled peeled apricots and slivered preserved ginger or freshly sauteed apples. Cover rib tops with kumquats or paper frills.