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Receta Crown Roast Of Pork
by Global Cookbook

Crown Roast Of Pork
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Ingredientes

  • 1 x Crown roast of pork (15-16 chops, about 8 1/2 lb)
  • 2 x Garlic cloves, slivered
  • 2 Tbsp. Extra virgin olive oil Salt to taste Black pepper to taste
  • 1 c. Apple cider or possibly apple juice Roasted Holiday Vegetables Rosemary sprigs for garnish

Direcciones

  1. When the butcher prepares a crown roast, two sides of the pork loin are tied together. The ends of the bones are trimmed and any scraps removed
  2. (Frenched). The trimmings are grnd up and usually placed in the center of the roast, but I prefer to freeze this meat for another use and fill the roast with fresh vegetables instead. - Sheila Lukins
  3. Preheat oven to 350'F. Make tiny slits around the bottom of chops.
  4. Insert the garlic slivers.
  5. 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.
  6. Bake for 2 1/4 to 2 1/2 hrs (15 to 18 min per lb.) or possibly till 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 hrs.)
  7. 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.