Crown roast

Crown roast

I promise this is the last photo I upload for which I need to apologize for the quality. This is the recipe I used to make the crown roast for the Christmas dinner. The crown roast is pork meat and you ask the butcher to tie it for you. It’s an impressive dish for a festive occasion, tasty, and easy to make.  For this dish I consulted simply recipes and epicurious. My crown roast was twice as big so I doubled the recipe.


Ingredients for crown

  • 8-9 pound crown roast
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 2 teaspoons sea salt
  •  freshly ground black pepper (about 1/4 teaspoon but I don’t measure it)
  • 1 cup water

Ingredients for sauce

  • 1/2 cup dry white wine
  • 1 1/2 cups chicken broth
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water
  • 2 tablespoons butter
  • salt, pepper
How to make the crown: Combine all the spices, rub the roast, and let the meat stand in room temperature for an hour. The meat will cook more tender if  it reaches room temperature.  Place the roast in a shallow pan and add a cup of water. Don’t forget to cover the bones with foil to prevent burning. Cook the meat at pre-heated 350F/180C oven for about 10 minutes per pound or until a thermometer in the meat reaches 150F. When it’s ready, take it out of the oven and let it stand for 20 minutes before you start carving it.
How to make the sauce. Put all the juices in a  glass (or better yet gravy separator if you have one). Try your best to remove excess fat that will have surfaced on the top. Now, take the pan and put it on the stove across two high heat burners. Add wine to glaze the tasty bits and cook for about 5 minutes. Add the broth and the starch. Cook for a few more minutes. Add the butter and stir well to incorporate it. Add salt and pepper to taste.

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