6 to 7 pound center-cut loin of pork tied into a crown roast, bones facing outward
1
oz
Dried Ancho chili peppers, soaked in
1/2
c
Hot water until softened, seeds carefully removed, pureed until smooth
1/2
c
Tomato puree or ketchup
1/2
c
Honey
1/2
c
Red wine vinegar
2
tb
Worcestershire sauce
1
tb
Coarsely ground black pepper
1
tb
Ground cumin seed
2
Garlic cloves, finely chopped, about 1 tab
1/4
c
Good Kentucky Bourbon
Salt and pepper
1
Carrot; roughly chopped
1
Onion; roughly chopped
1
Celery stalk; roughly chopped
1/2
c
Dry white wine
3
tb
Flour
3
tb
Rendered pork fat
2
c
Hot chicken broth
INSTRUCTIONS
FOR THE PORK
Have your butcher tie the pork roast into the traditional crown roast
shape, chine bone removed, split between the ribs to facilitate the
formation of the crown shape. Ask for the chine bone which will be used to
roast the meat on to avoid burning the bottom. In a saucepan over medium
heat combine the pureed Ancho chili, tomato puree, honey, vinegar,
Worcestershire, black pepper, ground cumin and garlic. Bring the
ingredients to a simmer and allow to cook for 20 minutes before rem
oving from the heat and adding the bourbon.
Season the roast with salt and pepper and brush with Ancho marinade. Place
the chine bone in a roasting pan and place the pork roast on the bones:
this will prevent the bottom of the roast from burning. Place the roasting
pan into the oven and cook for 20 minutes before turning the heat down to
350 degrees F. Brush the roast at frequent interva
ls during the cooking process to keep the roast moist as well as perfumed
with the spice mixture. Add the roughly cut vegetables and continue to cook
until the roast reaches
an internal temperature of 150 degrees F. Remove the roast from the pan and
allow to stand for 20 minutes before carving.
While the roast is resting make the quick pan gravy by pouring off all of
the rendered pork fat, leaving the rough cut vegetables in the pan. Place
the roasting pan on the stove top, turn the burner on underneath the
roasting pan and continue to cook the vegetables with the chine bone.
Carefully deglaze the pan by adding the wine allowing most o
f the liquid to cook off before adding the hot chicken broth, reducing the
heat to a simmer. Meanwhile in a small saucepan combine the 3 tablespoons
of pork fat with the flour and cook gently to make a light brown r
oux, cooking about 3 to 4 minutes. Using a wire whisk, add the roux to the
simmering stock and whip the ingredients together to avoid lumping. Add any
remaining marinade to the gravy, then cook for 5 minutes before strai
ning through a fine mesh strainer.
Serve the roast, by carving at the table, with the dressing and gravy on
the side.
Yield: 4 to 6 serving
Recipe By : COOKING LIVE SHOW #CL8762
Posted to MC-Recipe Digest V1 #306
Date: Sun, 17 Nov 1996 13:52:27 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
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