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Add a photoServings: 8
Ingredients
- 1 x Crown roast of pork (15-16 chops, about 8 1/2 lb)
- 2 x Garlic cloves, slivered
- 2 Tbsp. Extra virgin olive oil Salt to taste Black pepper to taste
- 1 c. Apple cider or possibly apple juice Roasted Holiday Vegetables Rosemary sprigs for garnish
Directions
- When the butcher prepares a crown roast, two sides of the pork loin are tied together. The ends of the bones are trimmed and any scraps removed
- (Frenched). The trimmings are grnd up and usually placed in the center of the roast, but I prefer to freeze this meat for another use and fill the roast with fresh vegetables instead. - Sheila Lukins
- 1. Preheat oven to 350'F. Make tiny slits around the bottom of chops.
- Insert the garlic slivers.
- 2. Brush the chops lightly with oil and sprinkle all over with salt and pepper. Place roast on a rack in a shallow roasting pan. Cover the bone tips with foil to keep them from burning. Pour cider in the pan.
- 3. Bake for 2 1/4 to 2 1/2 hrs (15 to 18 min per lb.) or possibly till a meat thermometer reads 150'F. when inserted into the thickest part of a chop, basting occasionally with the pan juices. (Pork is bred much leaner these days; check the temperature for doneness after 2 hrs.)
- 4. Transfer roast to a large serving platter and fill center with Roasted Holiday Vegetables. Entwine long sprigs of fresh rosemary through the bones and decorate the tops of the bones with silver-paper frills.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 8 servings | |
| Calories 15 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 34mg | 1% |
| Total Carbs 3.72g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.99g | 2% |
| Protein 0.07g | 0% |
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