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center chili peppers water tomato puree honey red wine vinegar Worcestershire sauce black pepper cumin garlic Kentucky Bourbon Salt carrot onion celery white wine flour pork fat chicken broth
Viewed: 67 - Published at: 5 years agoIngredients
- 1 x 6 to 7 lb. center-cut loin of pork tied into a crown roast, bones facing outward
- 1 ounce Dry Ancho chili peppers, soaked in
- 1/2 c. Warm water till softened, seeds carefully removed, pureed till smooth
- 1/2 c. Tomato puree or possibly ketchup
- 1/2 c. Honey
- 1/2 c. Red wine vinegar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Coarsely grnd black pepper
- 1 Tbsp. Grnd cumin seed
- 2 x Garlic cloves, finely minced, about 1 tab
- 1/4 c. Good Kentucky Bourbon Salt and pepper
- 1 x Carrot, roughly minced
- 1 x Onion, roughly minced
- 1 x Celery stalk, roughly minced
- 1/2 c. Dry white wine
- 3 Tbsp. Flour
- 3 Tbsp. Rendered pork fat
- 2 c. Warm chicken broth
Method
- Have your butcher tie the pork roast into the traditional crown roast shape, chine bone removed, split between the ribs to facilitate the formation of the crown shape.
- Ask for the chine bone that will be used to roast the meat on to avoid burning the bottom.
- In a saucepan over medium heat combine the pureed Ancho chili, tomato puree, honey, vinegar, Worcestershire, black pepper, grnd cumin and garlic.
- Bring the ingredients to a simmer and allow to cook for 20 min before rem
- oving from the heat and adding the bourbon.
- Season the roast with salt and pepper and brush with Ancho marinade.
- Place the chine bone in a roasting pan and place the pork roast on the bones: this will prevent the bottom of the roast from burning.
- Place the roasting pan into the oven and cook for 20 min before turning the heat down to 350 degrees F. Brush the roast at frequent interva
- ls during the cooking process to keep the roast moist as well as perfumed with the spice mix.
- Add in the roughly cut vegetables and continue to cook till the roast reaches
- an internal temperature of 150 degrees F. Remove the roast from the pan and allow to stand for 20 min before carving.
- While the roast is resting make the quick pan gravy by pouring off all of the rendered pork fat, leaving the rough cut vegetables in the pan.
- Place the roasting pan on the stove top, turn the burner on underneath the roasting pan and continue to cook the vegetables with the chine bone.
- Carefully deglaze the pan by adding the wine allowing most o
- f the liquid to cook off before adding the warm chicken broth, reducing the heat to a simmer.
- Meanwhile in a small saucepan combine the 3 Tbsp.
- of pork fat with the flour and cook gently to make a light brown r
- oux, cooking about 3 to 4 min.
- Using a wire whisk, add in the roux to the simmering stock and whip the ingredients together to avoid lumping.
- Add in any remaining marinade to the gravy, then cook for 5 min before strai
- ning through a fine mesh strainer.
- Serve the roast, by carving at the table, with the dressing and gravy on the side.
- Yield: 4 to 6 serving
