Crown Roast of Pork with Mushroom Pilaf

By Amanda26

Ingredients

• Dijon Herb Rub:
• 1 pork loin rib half crown roast, (12 bones) about 6-1/2 lb/3 kg)
• 3/4 cup sodium-reduced chicken stock
• Hot Mushroom Rice Pilaf
• 1 cup fresh parsley, leaves
• 1/4 cup Dijon mustard
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp dried thyme
• 1 tsp salt
• 1 tsp pepper
• 2 garlic cloves, minced
• Wine Gravy:
• 1/2 cup white wine
• 2 tbsp all-purpose flour, or cornstarch
• 1/2 cup mushroom soaking liquid or low-sodium chicken stock

Details

Servings 12

Preparation

Step 1

Dijon Herb Rub: In food processor, whirl together parsley, mustard, oil, lemon juice, thyme, salt and pepper until paste. Sir 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°F oven until meat thermometer registers 160°F, 2-1/2 to 3 hours, adding up to 1-1/2 cups water if necessary to maintain juices in pan. Transfer to serving platter and remove foil ball; tent with foil and let stand for 20 minutes.

Wine Gravy: Meanwhile, skim fat from pan juices. Place pan over medium heat. Pour in wine, stirring and scraping up any brown bits from bottom of pan. Whisk flour into mushroom soaking liquid; whisk into pan and cook, whisking, until thickened, about 2 minutes. Strain.

Spoon some of the pilaf into centre of roast. Transfer remainder to serving bowl. Carve roast between bones.