Directions: |
Directions:Preheat oven to 425 degrees. Position oven rack in the lower third of the oven. Brush the roast with 4 tablespoons olive oil and season with salt and pepper to taste. In a small bowl, combine the orange zest, garlic, rosemary and the remaining 1½ tablespoons of olive oil. Spread mixture evenly over the meat, inside and outside. Place the meat in a heavy duty roasting pan with a rack large enough to hold the roast without crowding the sides. Roast for 15 minutes, then reduce the heat to 375 degrees. Continue roasting, rotating the pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees; about 1½ hours. (Insert the thermometer into the meaty center of the crown, making sure it does not touch any ribs. Take several readings to ensure the temperature is even all around.)
While the crown roast is cooking, make your dressing. Whichever you would like to pair it with. I use Wild Rice Dressing.
Remove the roast from the oven and transfer it to a cutting board with a well and let stand for 20 minutes. Raise oven temperature to 425 degrees and place your dressing in the oven and bake it until it is heated through, about 5-10 minutes.
Pour the pan juices into a fat separator or a glass measuring cup and let it stand for 5-10 minutes. If using a separator, carefully pour juice back into the pan and discard the fat. If using a measuring cup, carefully remove fat with a spoon and return the juices to the pan. Place roasting pan on top of the stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half the liquid has evaporated, some 5-7 minutes. Stir in the apple cider and stock, season with salt and pepper and return the liquid to a boil. In a small bowl, combine butter with flour, mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4-5 minutes. Remove pan from heat and strain liquid into a gravy boat. To serve the roast, carefully lift roast out of the pan and place it on a serving platter. Spoon the dressing into the center of the roast and carve.
Each person gets one piece (pork chop) cutting between each rib along with some dressing and whatever other vegetable or sides you have prepared.
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This recipe for Crown Roast is from