Crown Roast of Pork With Calvados Sauce |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 24 |
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A fine roast pork seasoned with fresh apples and a smooth rich sauce make for a very special holiday meal. Ingredients:
1 (14 -16 lb) pork roast, with 24 ribs |
3 tablespoons kosher salt |
1 1/2 tablespoons fresh ground black pepper |
4 golden delicious apples, cored and quartered |
1 tablespoon butter |
1/2 cup finely diced shallot |
3 sprigs fresh thyme |
1/3 cup calvados |
2 cups chicken broth |
1 tablespoon veal demi-glace (or 2 beef boulion cubes) |
2 tablespoons whipping cream |
Directions:
1. Season roast on all side with salt and pepper. Place in large roasting pan with rack; allow to stand at room temperature for 1 hour.
2. Preheat oven to 400 degrees.
3. Place large ball of foil in center of roast; adjust roast to form circle. Place apples around meat. Roast 1 hour, basting with pan juices every 15 minutes. Reduce oven temperature to 350 degrees; roast until instant read thermometer inserted into center of meat, away from bone, registers 140 degrees for medium, 15-30 minutes more. Transfer roast to carving board, tent with foil and let rest 15-20 minutes.
4. Transfer apples to platter.
5. Pour pan drippings into a bowl, skim off fat and reserve juices. Place roasting pan over medium heat; melt 1 tbsp butter. Add 1/2 cup finely diced shallots and 3 thyme sprigs; cook 3 minutes. Add 1/2 cup Calvados; stir to deglaze pan. Stir in reserved juices; chicken broth and veal demi-glace. Simmer 3-5 minutes. Whisk in cream; season with salt and pepper. Strain sauce into a sauceboat.
6. Carve roast between bones; arrange alongside apples on platter. Pour some of sauce over meat; pass remaining sauce at table.
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