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Port Wine-Glazed Pork Crown Roast

Recipe By :The Los Angeles Times, 03-20-2002
Serving Size :14
Cuisine :
Main Ingred. :
Categories :Pork Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
===== PORT WINE GLAZE =====
1 cup ruby Port
1/2 cup red currant jelly
===== ROAST =====
Olive oil --as needed
1 large garlic clove --cut in half
1 pork crown roast - (7 to 8 lbs)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
Salt --to taste
Freshly-ground black pepper --to taste
1/4 cup brandy
1 teaspoon cornstarch
1 teaspoon water

For the Port Wine Glaze: Combine the wine and currant jelly in a small
saucepan. Heat to a simmer. Reduce to 1/2 cup; this should take about
15 minutes. Reserve 2 tablespoons of the glaze for the sauce.

For the Roast: Heat the oven to 325 degrees. Lightly brush a roasting
pan with olive oil. Rub the cut side of the garlic halves all over the
surface of the roast. Sprinkle the thyme, rosemary, marjoram and salt
and pepper to taste over the meat and rub it into the meat. Place the
roast in the pan crown-side up. Cover the tips of the bones with foil
to prevent burning. Roast until a meat thermometer reaches 155 degrees,
15 to 20 minutes per pound. Brush with the glaze during the last 15
minutes of roasting. Remove the roast to a carving board; let stand
about 15 minutes before carving.

Meanwhile, pour off the juices from the pan, about 1/2 cup, into a
saucepan. Add the brandy to the roasting pan, stirring to loosen any
browned bits from the bottom of the pan, then add to the pan juices.
Stir in the reserved 2 tablespoons of the glaze. Bring to a simmer.
Combine the cornstarch and water until blended. Stir into the sauce and
bring to a boil. Stir until slightly thickened and clear, about 2
minutes. Serve a tablespoon of sauce along with each serving of roast.

This recipe yields 12 to 14 servings.

Each of 14 servings: 428 calories; 129 mg sodium; 146 mg cholesterol;
19 grams fat; 7 grams saturated fat; 8 grams carbohydrates; 49
grams protein; 0.05 gram fiber.

Formatted for MC6 09-11-2002 by Joe Comiskey -


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