Crown Pork Roast

Crown Pork Roast
Crown Pork Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • For the roast:

  • 11/2

    lb mixed vegetables (onion, leeks,carrots & parsnips) cut into lrg pieces

  • 5

    c water

  • 1

    roast, frenched 10 lbs

  • salt & pepper

  • Wild Mushroom Stuffing

  • For the gravy:

  • 3/4

    c Marsala wine

  • 1

    c chicken broth

  • 2

    Tbl demi-glace

  • salt & pepper

  • 2

    Tbl flour

  • 11/2

    Tbl unsalted butter, rm temp

  • For the garnish:

  • 2

    Tbl unsalted butter

  • 6-8

    sm pears, halved lengthwise

  • 24

    kumquats halved

  • 1

    Tbl honey

Directions

1.For the roast: preheat oven to 425. Place vegs on rimmed bak. Sheet. Add 1 c water. 2.Season pork with salt & pepper. Cover ea exposed bone with foil. Put 2-3 c stuffing loosely in center make a dome. Cover with parchment and then foil. Place pork on top of vegs. 3.Roast 20 mins. Reduce temp to to 350 cook for about 2 hrs, basting ea 30 min., adding 1 c water ea time. (160 on meat thermo.) Transfer roast to plate, reserv. juices and bak. sheet & discarding vegs. Tent roast with foil, let rest 30 mins. 4.For the gravy: pour pan juices into glass measuring cup, allow to set 10 min until seperates. P 5.our off grease. Strain. You should have ½ c, add stock , if needed. 6.Place baking sheet over 2 burners on med-hi. Add Marsala. Stir to loosen bits. Strain into saucepan, add juices, stock & demi-glace. Bring to boil, reduce to 11/2 c (5min). Reduce heat to simmer. Add salt & pepper. Stir together flour & butter until smooth, whisk into gravy. Cook until thickened and glossy (3-5 mins) 7.Transfer roast to serving dish. 8.For the garnish: Melt butter over med=hi. Add pears & kumquats, cook 9 mins until tender. Stir in honey, cook 3 min until pears are golden. 9.Garnish roast with pears, serve with stuffing and gravy.

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