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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crown Roast of Pork with Calvados Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Crown Roast of Pork with Calvados Sauce Empty Crown Roast of Pork with Calvados Sauce

    Post by Lobo Fri 22 Jan 2016, 12:13 am

    Crown Roast of Pork with Calvados Sauce Img62l
    Crown Roast of Pork with Calvados Sauce
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    Prep Time: 30 minutes
    Cook Time: 90 minutes
    Servings: 24
    Ask your butcher to tie the roast into a circle. Just before cooking, place a ball of foil in the center of the roast to help it hold its shape. The foil also distributes the heat as the meat roasts, promoting faster cooking. Serve the roast with our apple-pecan dressing, baby broccoli with garlic and root vegetable gratin with Gruyère.






    • 137

    Ingredients:


    • 1 crown roast of pork with 24 ribs, 14 to 16 lb.
    • 3 Tbs. kosher salt, plus more, to taste
    • 1 1/2 Tbs. freshly ground pepper, plus more,
        to taste
    • 4 Golden Delicious apples, cored and quartered
        (optional)
    • 1 Tbs. unsalted butter
    • 1/2 cup finely diced shallots
    • 3 fresh thyme sprigs
    • 1/2 cup Calvados (apple brandy) or regular
        brandy
    • 2 cups low-sodium chicken broth
    • 1 Tbs. veal demi-glace
    • 2 Tbs. heavy cream

    Related Recipes


    Crown Roast of Pork with Calvados Sauce Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, full-bodied white wines like the Keswick Vineyards Estate Reserve Viognier, Monticello from our Wine Club.

    Directions:

    Season the roast on all sides with the 3 Tbs. salt and the 1 1/2 Tbs. pepper. Place the roast in a large roasting pan and let stand at room temperature for 1 hour.

    Preheat an oven to 400°F.

    Place a large ball of aluminum foil in the center of the roast, adjusting the roast to form a circle. Place the apples around the roast. Transfer to the oven and roast for 1 hour, basting the meat with the pan juices every 15 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, 15 to 30 minutes more.

    Transfer the roast to a carving board, cover loosely with foil and let rest for 15 to 20 minutes before carving.

    Meanwhile, transfer the apples to a platter. Pour the pan drippings into a bowl, skim off the fat and reserve the juices. Set the roasting pan over medium heat and melt the butter. Add the shallots and thyme and cook until the shallots are tender, about 5 minutes. Add the apple brandy and stir to scrape up the browned bits from the pan bottom. Add the reserved juices, the broth and demi-glace and stir until the demi-glace is dissolved. Bring to a simmer and cook until the sauce is slightly reduced, 3 to 5 minutes. Whisk in the cream and season with salt and pepper. Strain the sauce into a sauceboat.

    Carve the roast between the bones and arrange on the platter alongside the apples. Pour some of the sauce over the meat and pass the rest at the table. Serves 24.
    Williams-Sonoma Kitchen.
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