Crown Roast of Pork Recipe

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Ingredients

Count

Nutrition

727

Calories

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Ingredients:

Serving

1 16-rib crown roast of pork (8 to 11 lbs.), trimmed of excess fat
about 2 tsp. kosher salt
about 1 tbsp. freshly ground black pepper
2 tbsp finely chopped fresh thyme
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh sage
2 tbsp extra-virgin olive oil
1 large head garlic
6 to 8 cups reduced-sodium chicken broth
5 tbsp flour

Directions:

Put oven rack in center position and preheat oven to 350°. Rinse pork and pat dry. Season all over with salt, pepper, thyme, rosemary, and sage. Set pork in a roasting pan and drizzle with olive oil. Cut top off garlic head so cloves are exposed and place in center of pork. Cover top of each bone with a small cap of foil to prevent blackening in oven. Pour 2 cups broth into pan.
Roast pork, basting every 30 minutes with accumulated pan drippings. (If pan begins to look dry, gradually add up to 2 cups additional broth.) Cook until a digital thermometer inserted horizontally through middle of roast into center of thickest part reads 145°, 1 1/2 to 2 1/2 hours (see Notes), and garlic is soft (if garlic isn't soft, put it in a small ovenproof dish and cook up to another 30 minutes). Transfer pork to a carving board, tent with foil, and let rest.
Meanwhile, pour pan drippings into a large measuring cup; let sit until fat rises to top. Spoon off 4 tbsp. fat and reserve; discard the rest. Measure 1 cup juices (add broth if necessary to make 1 cup).
Set roasting pan on top of stove so it spans 2 burners. Put reserved fat in pan and whisk in flour. Cook over medium-low heat, whisking, until flour develops a nutty aroma and is deeply browned. Gradually whisk in reserved juices and 3 cups chicken broth. With a wooden spoon, scrape up any browned bits; then resume whisking until gravy is smooth. Increase heat to high and bring to a boil, whisking. Boil until gravy is thick enough to coat the back of a metal spoon, 3 to 5 minutes. Add salt and pepper to taste; pour through a strainer into gravy boat.
Pop garlic cloves out of their skins into a small serving bowl. Remove string from roast and foil covers from bones. Serve with roasted garlic and gravy. Carve between bones with a sharp knife.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	727.23 Kcal (3045 kJ)
Calories from fat	359.24 Kcal
		% Daily Value*
Total Fat	39.92g	61%
Sodium	9722.18mg	405%
Potassium	1889.79mg	40%
Total Carbs	54.76g	18%
Sugars	0.14g	1%
Dietary Fiber	8.68g	35%
Protein	26.55g	53%
Vitamin C	9.6mg	16%
Iron	5.2mg	29%
Calcium	385.9mg	39%

Amount Per 100 g
Calories	35.44 Kcal (148 kJ)
Calories from fat	17.51 Kcal
		% Daily Value*
Total Fat	1.95g	61%
Sodium	473.83mg	405%
Potassium	92.1mg	40%
Total Carbs	2.67g	18%
Sugars	0.01g	1%
Dietary Fiber	0.42g	35%
Protein	1.29g	53%
Vitamin C	0.5mg	16%
Iron	0.3mg	29%
Calcium	18.8mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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