Crown Roast of Pork with Rosemary

Crown Roast of Pork with Rosemary

• Serves:12

 

Tagged:
brown sugar, dijon mustard, garlic cloves, heavy cream, olive oil, roast pork recipe, rosemary, white wine,

Perfect for a celebratory gathering, a crown roast of pork is formed by tying the rib section into a circle. Here, we season the meat with a flavorful marinade that includes rosemary, mustard and garlic. The extra marinade becomes the basis for a delicious sauce.

Recipe courtesy of Williams-Sonoma

 

Ingredients

1 crown roast of pork with 12 ribs, 7 to 8 pounds
3/4 cup dry white wine
3 tablespoons firmly packed light brown sugar
3 tablespoons olive oil
1/2 cup Dijon mustard
2 tablespoons chopped fresh rosemary
2 large garlic cloves, chopped
Salt and freshly ground pepper, to taste
1/4 cup heavy cream

Preparation

Set the roast on a flat rack in a large roasting pan.
In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the roast generously on all sides with the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the roast with plastic wrap and let stand at room temperature for 1 hour.
Preheat an oven to 400°F.
Scrape the excess marinade off the roast and add it to the saucepan. Season the roast with salt and pepper.
Roast for 30 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, about 1 1/2 hours more.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside.