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Home > Holiday Favorites > Thanksgiving - Main Dishes
Crown Roast of Pork
Serves: 6
Preparation time:
Ingredients:
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1 tablespoons vegetable oil
- a 12-rib crown roast of fresh pork (about 6 3/4 pounds)
- Dirty Rice Stuffing
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/3 cup Creole mustard
- flat-leafed parsley sprigs for garnish
- cherry tomatoes for garnish
In a small bowl combine well the thyme, the salt, pepper to
taste, and the oil and rub the mixture all over the pork,
patted dry. Arrange the pork on an oiled round of
heavy-duty foil slightly larger than the bottom of the pork
in the middle of a lightly oiled shallow roasting pan and
fill the center of the crown with some of the stuffing,
mounding it. Roast the stuffed pork, the stuffing covered
with another oiled round of foil, in a preheated 450 deg.
F. oven for 20 minutes, reduce the heat to 325 deg. F., and
roast the stuffed pork for 2 1/4 hours more, or until a
meat thermometer registers 160 deg. F., or for 2 1/2 hours
more, or until a meat thermometer registers 170 deg. F.,
for well-done meat. In a 2-quart shallow baking dish bake
the remaining stuffing in the 325 deg. F. oven during the
last 30 minutes of the pork's roasting time. Transfer the
pork to a platter and let it stand for 15 minutes.
While the pork is standing add the wine to the roasting pan,
deglaze the pan over moderately high heat, scraping up the
brown bits, and strain the mixture through a fine sieve
into a small saucepan. Add 1/2 cup water and boil the
mixture until it is reduced to about 2/3 cup. Add the
cream, boil the mixture, stirring, until it is reduced to
about 3/4 cup, and whisk in the mustard and salt and pepper
to taste. Discard the foil from the stuffing, arrange the
parsley and the tomatoes decoratively around the pork, and
serve the pork with the mustard sauce and the remaining
stuffing.
In a small bowl combine well the thyme, the salt, pepper to
taste, and the oil and rub the mixture all over the pork,
patted dry. Arrange the pork on an oiled round of
heavy-duty foil slightly larger than the bottom of the pork
in the middle of a lightly oiled shallow roasting pan and
fill the center of the crown with some of the stuffing,
mounding it. Roast the stuffed pork, the stuffing covered
with another oiled round of foil, in a preheated 450 deg.
F. oven for 20 minutes, reduce the heat to 325 deg. F., and
roast the stuffed pork for 2 1/4 hours more, or until a
meat thermometer registers 160 deg. F., or for 2 1/2 hours
more, or until a meat thermometer registers 170 deg. F.,
for well-done meat. In a 2-quart shallow baking dish bake
the remaining stuffing in the 325 deg. F. oven during the
last 30 minutes of the pork's roasting time. Transfer the
pork to a platter and let it stand for 15 minutes.
While the pork is standing add the wine to the roasting pan,
deglaze the pan over moderately high heat, scraping up the
brown bits, and strain the mixture through a fine sieve
into a small saucepan. Add 1/2 cup water and boil the
mixture until it is reduced to about 2/3 cup. Add the
cream, boil the mixture, stirring, until it is reduced to
about 3/4 cup, and whisk in the mustard and salt and pepper
to taste. Discard the foil from the stuffing, arrange the
parsley and the tomatoes decoratively around the pork, and
serve the pork with the mustard sauce and the remaining
stuffing.
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