PORK CROWN ROAST WITH ROYAL GLAZE AND GRAVY
Provided by Sandra Lee
Time 4h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the grill seasoning over the roast, making sure it is thoroughly seasoned. Place the crown roast into a roasting pan, bone ends up. Roast, uncovered, for 20 to 25 minutes per pound of meat, about 2 1/2 to 3 1/2 hours, or when the internal temperature is 150 degrees F. Make sure to baste with any pan drippings every 20 minutes for the first 2 hours. For the last hour of cooking, baste with the royal glaze. Wrap the bone ends with aluminum foil if they begin to brown too quickly.
- While the roast is cooking, whisk together 1 cup chicken broth, mustard, Worcestershire sauce, 1/4 cup whiskey, garlic, ginger, and apple butter in a saucepan and place over medium-low heat. Let simmer until thick and reduced by a third, 12 to 15 minutes. Brush the glaze onto the roast every 15 minutes for the last hour of cooking.
- Remove the roast from the oven, transfer to a serving platter, and let rest for 15 minutes before slicing. Garnish the platter with parsley.
- Place the roasting pan over medium heat and deglaze with the remaining 1/2 cup whiskey, scraping up the bits with a flat edged spoon. Add the remaining royal glaze, remaining 1 1/2 cups chicken broth, and let simmer until thickened and reduced by half. Pour into a gravy boat and serve with the roast.
THE ULTIMATE PORK CROWN ROAST
Provided by Tyler Florence
Categories main-dish
Time 5h45m
Yield 12 to14 servings
Number Of Ingredients 32
Steps:
- Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
- In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
- Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
- Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
- Fill the cavity with Apple Pecan Stuffing.
- Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
- Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.
CROWN ROAST OF PORK
Provided by Anne Burrell
Categories main-dish
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 450 degrees F.
- For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.
- Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine.
- Place the pork in a large roasting pan fitted with a pizza pan tray and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing. Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)
- For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle everything with salt.
- Cover the pork bones with aluminum foil to prevent the bones from burning. Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.
- Turn the oven down to 325 degrees F.
- Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.
- When the pork is cooked to the proper doneness - an instant-read thermometer should read 140 to 145 degrees F - remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.
- Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. I also like to leave them in.
- To serve: Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce.
- Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
- Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.
- Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
- Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.
KALAKAUA ROYAL CROWN PORK ROAST
This recipe is named in honor of King Kalakaua of Hawaii when Hawaii was a Kingdom and not a state. He was a lover of good food and I think he would have enjoyed this crown roast of pork. This recipe comes from a really old cookbook, dated 1901, so it has been around in this form for a long time. I hope everyone will enjoy it. It has been modified for todays kitchens. Marinade time not in time calculations.
Provided by Member 610488
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Season meat with salt and pepper. Combine lemon juice, parsley, garlic, oil, basil and onion. Make slits on inside of roast and fill with marinade. Rub roast with remaining marinade.
- Use aluminum foil to cover tips of the ribs and place a large aluminum foil ball in the cavity of the roast to help keep its shape and allow to the roast to cook faster.
- Allow 2 hours marinade time in refrigerator and 30 minutes of counter time to allow roast to return to room temperature before you start to cook it.
- During the 30 minutes of counter time wait or can be made 1 day ahead (cover and chill), start the dressing by melting the butter and sauteing the onions and celery. When onion is translucent, take the saute mixture and mix with the remaining ingredients. Butter 13x9x2-inch baking dish. Transfer stuffing to prepared dish. Cover with foil.
- Preheat oven to 350°F General cooking time is 1 ¼ hours to 1 ¾ hours for an 8 lb roast but it is recommended that you use a meat thermometer. When the internal temperature reaches 140° to 145° the roast can be removed from the oven.
- Add the stuffing to oven about 20 minutes after you start the roast cooking. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.
- Allow the roast to rest on the counter for 10-15 minutes before serving. Allow one to two ribs per serving.
Nutrition Facts : Calories 1425.4, Fat 91.2, SaturatedFat 31.8, Cholesterol 329.1, Sodium 827.8, Carbohydrate 43.2, Fiber 4.2, Sugar 4.8, Protein 101.6
More about "kalakaua royal crown pork roast recipes"
ROYAL CROWN ROAST OF PORK
From ontariopork.on.ca
TOP 10 ROYAL CROWN ROAST OF PORK RECIPES
From top-10-food.com
CROWN ROAST OF PORK WITH ROASTED ROOT VEGETABLES - FOOD NETWORK
From foodnetwork.com
Reviews 8Difficulty EasyAuthor Katie Lee Biegel
ROYAL CROWN ROAST OF PORK
From ontariopork.on.ca
CROWN ROAST OF PORK ON THE BBQ RECIPE - ONTARIO PORK
From ontariopork.on.ca
WHERE TO BUY CROWN ROAST PORK? - COOKINDOCS.COM
From cookindocs.com
23 CROWN ROAST PORK IDEAS | CROWN ROAST, ROAST, PORK
From pinterest.ca
EASY CROWN ROAST OF PORK RECIPE - SERIOUS EATS
From seriouseats.com
NATIONAL CROWN ROAST OF PORK DAY – EATOCRACY - CNN.COM BLOGS
From eatocracy.blogs.cnn.com
CROWN ROAST OF PORK | FOOD.COM
From food.com
DELICIOUS PORK RECIPES | ONTARIO PORK - CROWN ROAST RECIPES
From ontariopork.on.ca
CROWN ROAST OF PORK | CANADIAN LIVING
From canadianliving.com
ROYAL FAMILY OF HAWAII OFFICIAL WEBSITE
From crownofhawaii.com
PORK CROWN ROAST WITH ROYAL GLAZE AND GRAVY | RECIPE | CROWN …
From pinterest.ca
HOLIDAY CROWN PORK ROAST – CARFAGNA'S ONLINE STORE
From carfagnasshop.com
HOW LONG TO COOK A CROWN PORK ROAST? - COOKING TOM
From cookingtom.com
HOLIDAY CROWN ROAST OF PORK RECIPE | ONTARIO PORK
From ontariopork.on.ca
ROYAL CROWN ROAST OF PORK WITH STUFFING | RECIPE | CROWN ROAST OF …
From pinterest.ca
CROWN ROAST OF PORK - FOODDIEZ.COM
From fooddiez.com
GRILLED CROWN ROAST OF PORK - ZIMMY'S NOOK
From zimmysnook.ca
HOW TO COOK CROWN ROAST OF PORK | ALLRECIPES
From allrecipes.com
ROYAL ROAST, PORIRUA CENTRAL, WELLINGTON - MENUMANIA/ZOMATO
From zomato.com
KALAKAUA ROYAL CROWN PORK ROAST RECIPE - WEBETUTORIAL
From webetutorial.com
EASY CROWN ROAST OF PORK RECIPE - FOOD NEWS
From foodnewsnews.com
PORK CROWN ROAST RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
HOW TO COOK PORK CROWN ROAST? - COOKING TOM
From cookingtom.com
CROWN ROAST OF PORK RECIPE - FOOD NEWS
From foodnewsnews.com
ROYAL CROWN PORK ROAST - GEAUX ASK ALICE!
From geauxaskalice.com
PORK CROWN ROAST WITH ROYAL GLAZE AND GRAVY – RECIPES NETWORK
From recipenet.org
PORK CROWN ROAST WITH PEAR STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
CROWN ROAST OF PORK RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
CROWN ROAST OF PORK - FOOD RECIPES
From recipes.studio
CROWN PORK ROAST | PORK, PORK ROAST, FOOD
From pinterest.ca
THE BEST SMOKED PORK ROAST RECIPE - THE MOUNTAIN KITCHEN
From themountainkitchen.com
CROWN ROAST OF PORK RECIPE BY COUNTRY.CHEF | IFOOD.TV
From ifood.tv
HOW TO MAKE A PERFECT CROWN ROAST! - SASK PORK
From saskpork.com
HOW TO COOK CROWN ROAST OF PORK? - COOKING TOM
From cookingtom.com
CROWN ROAST OF PORK BY MATT PITTMAN RECIPE | TRAEGER GRILLS
From traeger.com
ROYAL CROWN ROAST OF PORK WITH STUFFING - HOW TO FEED A LOON
From howtofeedaloon.com
CROWN ROAST OF PORK RECIPE BY AMERICAN.KITCHEN | IFOOD.TV
From ifood.tv
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #main-dish #pork #oven #roast #dinner-party #holiday-event #hawaiian #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #pork-loins #taste-mood #savory #equipment #presentation #served-hot #4-hours-or-less
You'll also love