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Italian-Herbed Crown Roast of Pork
- TOTAL PREP TIME175 minutes
- SERVINGS16
- DEGREE OF DIFFICULTYMedium
Ingredients
- 1 16-rib crown roast of pork (about 8 pounds)
- 2 tablespoons Italian seasoning
- Salt and pepper to taste
- 3 cups chicken broth
- 1 cup dry red wine preferably Italian
- 4 tablespoons unsalted butter cut into 4 to 6 pieces
- 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
Preparation
Preheat oven to 350 degrees F.
Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).
Transfer pork to a cutting board and let rest 20 minutes.
Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.
Slice the roast. Serve with the pan sauce on the side.
Yield: 16 servings
Nutrition per serving (Serving is 1 rib/chop and pan sauce)
Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).
Transfer pork to a cutting board and let rest 20 minutes.
Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.
Slice the roast. Serve with the pan sauce on the side.
Yield: 16 servings
Nutrition per serving (Serving is 1 rib/chop and pan sauce)
Meet the Morris and Bohrn Families
Sedgwick, KansasWe live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.
