Crown Roast of Pork

By zeenieme

Ingredients

• 1 eight to nine pound crown roast of pork
• salt and freshly ground pepper
• 5 1/2 tablespoons olive oil
• Grated zest of 1 orange
• 4 large cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• Gravy
• 3/4 cup dry white wine
• 1/2 cup fresh apple cider
• 1 1/2 cups veal or chicken stock, preferably homemade
• 1 tablespoon unsalted butter, room temperature
• 2 tablespoons all purpose flour
• Wild Rice dressing

Details

Servings 12

Preparation

Step 1

Roast:

Heat oven to 425 degrees. Position rack in lower third of the oven.

1. Prepare the crown roast of pork as you would any other roast: begin by seasoning with salt and and pepper, and brush meat with 4 tablespoons olive oil.

2. In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meant in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minute, until meat is well browned and an instant-read thermometer registers 150 degrees, about 1 1/2 hours. (insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around. Let stand 20 minutes before cutting.

Gravy:

Place roasting pan on top of stove over medium-high heat. Add the wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and veal stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine the butter with the flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat.