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Crown Roast of Pork
1 Crown roast of pork (15-16 chops, about 8 1/2 lb)
2 Garlic cloves, slivered
2 tb Olive oil
Salt to taste
Black pepper to taste
1 c Apple cider or apple juice
Roasted Holiday Vegetables
Rosemary sprigs for garnish
Preheat oven to 350'F. Make tiny slits around the bottom of chops. Insert the garlic slivers.
Brush the chops lightly with oil and sprinkle all over with salt and pepper. Place roast on a rack in a shallow roasting pan. Cover the bone tips with foil to keep them from burning. Pour cider in the pan.
Bake for 2 1/4 to 2 1/2 hours (15 to 18 minutes per pound) or until a meat thermometer reads 150'F. when inserted into the thickest part of a chop, basting occasionally with the pan juices. (Pork is bred much leaner these days; check the temperature for doneness after 2 hours.)
Transfer roast to a large serving platter and fill center with Roasted Holiday Vegetables. Entwine long sprigs of fresh rosemary through the bones and decorate the tops of the bones with silver-paper frills.
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