Christmas Pork Crown
Dijon-Herb Pork with Port Sauce
- 2 Oranges
- 2 cups tawny port wine
- 1 Tbs. minced garlic
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped fresh oregano
- 1 pork crown roast (about 9lbs)
Heat oven to 425 degrees. Zest and juice 1 orange: quarter remaining orange. In pot over high heat, bring tawny port wine and 1/3 cup orange juice to a boil. Let simmer 5 minutes or until reduced to 1/3 cup. Stir in Dijon Mustard, minced garlic, chopped thyme, oregano and 2 tsp. orange zest; reserve 1/2 port mixture.
Place pork crown roast on rack set in roasting pan. Season with salt and pepper. Brush remaining port mixture over pork; place orange quarters in center. Roast 30 min.
Reduce oven temperature to 350 degrees. Roast pork 1 1/2 hrs. or until 160 degrees, basting occasionally with pan juices. Transfer pork to large serving platter; discard orange quarters. Let pork sit 10 min. before slicing.
Remove rack from pan. Place pan on 2 burners over medium high heat. Add reserved pork mixture, stirring to scrape up bits. Season with salt and pepper. Pour sauce into liquid measuring cup; skim off and discard fat drippings. Serve pork with port sauce. Garnish with fresh figs, currants and orange slices, if desired.