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Ingredientes
- 1 x 6 to 7 lb. center-cut loin of pork tied into a crown roast, bones facing outward
- 1 ounce Dry Ancho chili peppers, soaked in
- 1/2 c. Warm water till softened, seeds carefully removed, pureed till smooth
- 1/2 c. Tomato puree or possibly ketchup
- 1/2 c. Honey
- 1/2 c. Red wine vinegar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Coarsely grnd black pepper
- 1 Tbsp. Grnd cumin seed
- 2 x Garlic cloves, finely minced, about 1 tab
- 1/4 c. Good Kentucky Bourbon Salt and pepper
- 1 x Carrot, roughly minced
- 1 x Onion, roughly minced
- 1 x Celery stalk, roughly minced
- 1/2 c. Dry white wine
- 3 Tbsp. Flour
- 3 Tbsp. Rendered pork fat
- 2 c. Warm chicken broth
Direcciones
- 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 that 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, grnd cumin and garlic. Bring the ingredients to a simmer and allow to cook for 20 min 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 min 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 mix. Add in the roughly cut vegetables and continue to cook till the roast reaches
- an internal temperature of 150 degrees F. Remove the roast from the pan and allow to stand for 20 min 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 warm chicken broth, reducing the heat to a simmer. Meanwhile in a small saucepan combine the 3 Tbsp. of pork fat with the flour and cook gently to make a light brown r
- oux, cooking about 3 to 4 min. Using a wire whisk, add in the roux to the simmering stock and whip the ingredients together to avoid lumping. Add in any remaining marinade to the gravy, then cook for 5 min 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1313g | |
| Calories 1238 | |
| Calories from Fat 308 | 25% |
| Total Fat 34.32g | 43% |
| Saturated Fat 11.58g | 46% |
| Trans Fat 0.35g | |
| Cholesterol 34mg | 11% |
| Sodium 1696mg | 71% |
| Potassium 2151mg | 61% |
| Total Carbs 204.85g | 55% |
| Dietary Fiber 11.4g | 38% |
| Sugars 157.29g | 105% |
| Protein 16.38g | 26% |
