Pork Crown Roast With Royal Glaze And Gravy
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
51
Spice
64
Sweetness
65
Sourness
48
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2.5 cups
Chicken Broth (divided)3 tbsps
Spicy Brown Mustard1 tbsp
Worcestershire Sauce1 tsp
Garlic (chopped)2 tsps
Ginger (chopped)1 cup
Apple Butter1 bunch
Parsley (fresh, for garnish)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Sprinkle the grill seasoning over the roast, making sure it is thoroughly seasoned
4
Place the crown roast into a roasting pan, bone ends up
5
Roast, uncovered, for 20 to 25 minutes per pound of meat, about 2 1/2 to 3 1/2 hours, or when the internal temperature is 150 degrees F
6
Make sure to baste with any pan drippings every 20 minutes for the first 2 hours
7
For the last hour of cooking, baste with the royal glaze
8
Wrap the bone ends with aluminum foil if they begin to brown too quickly
9
While the roast is cooking, whisk together 1 cup chicken broth, mustard, Worcestershire sauce, 1/4 cup whiskey, garlic, ginger, and apple butter in a saucepan and place over medium-low heat
10
Let simmer until thick and reduced by a third, 12 to 15 minutes
11
Brush the glaze onto the roast every 15 minutes for the last hour of cooking
12
Remove the roast from the oven, transfer to a serving platter, and let rest for 15 minutes before slicing
13
Garnish the platter with parsley
14
Place the roasting pan over medium heat and deglaze with the remaining 1/2 cup whiskey, scraping up the bits with a flat edged spoon
15
Add the remaining royal glaze, remaining 1 1/2 cups chicken broth, and let simmer until thickened and reduced by half
16
Pour into a gravy boat and serve with the roast