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Tuesday, November 13, 2012

Italian-Herbed Crown Roast of Pork

As seen on WIBW 13 News This Morning, Wednesday, Nov. 14, 2012

Italian-Herbed Crown Roast of Pork
(Recipe for Chef Alli's Cranberry Walnut Dressing Follows Below)

Recipe from
Prep Time: 10 minutes prep, Cook Time: 2 hours, 45 minutes cook

Italian-Herbed Crown Roast and Pan Sauce:

1 16-rib pork rib crown roast, (about 8 pounds)
2 tablespoons dried Italian herb blend
Salt and pepper , to taste
3 cups chicken broth
1 cup dry red wine, preferably Italian
4 tablespoons unsalted butter, cut into 4 to 6 pieces
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

Cooking Directions:
Preheat oven to 350 degrees F.

Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145 degrees F (check towards interior of crown), about 2 1/4 hours (about 18 minutes per pound).

Transfer pork to a cutting board and let rest 20 minutes.

Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.

Slice the roast. Serve with the pan sauce on the side.

Yield: 16 servings

Nutrition per serving (Serving is 1 rib/chop and pan sauce)

Serving Suggestions:
Feel free to change up the pan sauce by using white wine instead of red. You can also swap the Italian herbs for your favorite dried herb blend.
Serve with
Sausage and Parmesan Dressing.

Nutrition:Calories: 370 calories
Protein: 61 grams
Fat: 15 grams
Sodium: 320 milligrams
Cholesterol: 125 milligrams
Saturated Fat: 5 grams
Carbohydrates: 3 grams

Chef Alli’s Cranberry Walnut Dressing

½ cup unsalted butter
1 Tbs. dried parsley
¾ tsp. dried thyme
1/2 tsp. dried sage
1 large yellow onion, chopped
1 cup chopped celery
½ cup golden raisins
½ cup dried cranberries
½ cup chopped walnuts, toasted
1 lb. cubed bread or cornbread, dried or toasted
½ tsp. black pepper
1 tsp. kosher salt
3 cups strong chicken broth, divided use

In a large sauté pan over medium low heat, bloom spices for a few seconds, just until fragrant.  Add butter to saute pan and melt, stirring to incorporate with spices; add onions and celery and cook until tender, approx. 8-10 minutes.  Stir in raisins, cranberries, walnuts, and bread cubes; season with salt and pepper, to taste. Place dressing into greased baking dish; pour 2 cups broth over all and toss to incorporate. Bake, covered, at 350 degrees for 25-30 minutes, adding more chicken broth during baking time if needed. Remove cover during last 10 minutes of baking time.

Now You're Cookin',
Chef Alli