Crown Pork Roast
By linwal
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
Details
Servings 12
Preparation
Step 1
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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