Crown Roast Of Pork With Mushroom Pilaf

By shauna

Ingredients

• Dijon Herb Rub :
• 1 Pork Loin Rib Half Crown Roast ( 12 bones ), about 61/2 lbs.
• 3/4 C. Sodium-Reduced Chicken Stock
• 1 C. Fresh Parsley Leaves
• 1/4 C. Dijon Mustard
• 2 Tbsp. each Extra-Virgin Olive Oil & Fresh Lemon Juice
• 2 tsp. Dried Thyme
• 1 tsp. each Salt & Pepper
• 2 Garlic Cloves, minced
• Wine Gravy :
• 1/2 C. each White Wine & Mushroom Soaking Liquid or Sodium-Reduced Chicken Stock
• 2 Tbsp. All-Purpose Flour or Cornstarch

Details

Servings 12

Preparation

Step 1

Dijon Herb Rub : In a food processor, whirl together parsley, mustard, olive oil, lemon juice, thyme, salt & pepper till mixture is the consistancy of paste. Stir in garlic. Rub all over pork, excluding bones. Place roast, bones up, on rack in roasting pan. Wrap bone ends in foil; stuff centre with foil ball. Pour stock into pan. Roast in 325 oven till meat thermometer registers 160, 21/2-3 hrs, adding up to 11/2 C. water if necessary to maintain juices in pan. Transfer to serving platter & remove foil ball; tent with foil & let stand for 20 min. Wine Gravy : Meanwhile, skim fat from pan juices. Place pan over med. heat. Pour in wine, stirring & scraping up brown bits from bottom of pan. Whisk flour into mushroom soaking liquid; whisk into pan & cook, whisking, till thickened, about 2 min. Strain. Spoon some of the pilaf into centre of roast. Transfer remainder to serving bowl. Carve roast between bones. *For Mushroom Pilaf See "Vegetable Sides"