Italian-Herbed Crown Roast of Pork
Courtesy of National Pork Board 16 Servings • 10 Min Prep Time • 2 Hr. 45 Min. Cook Time| Ingredients |
|---|
| 1 16-rib crown roast of pork (about 8 lb.) |
| 2 Tbsp. Italian seasoning |
| salt and pepper, to taste |
| 3 c. chicken broth |
| 1 c. dry red wine, preferably Italian |
| 4 Tbsp. unsalted butter, cut into 4-6 pieces |
| 2 Tbsp. cornstarch, dissolved in 2 Tbsp. cold water |
Directions:
1. Preheat oven to 350°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°F (check towards interior of crown), about 2 1/4 hr. (about 18 min. per lb.). Transfer pork to a cutting board and let rest 20 min.
2. 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 c., about 12 mins. 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.
3. Slice the roast. Serve with the pan sauce on the side.
* Serving is 1 rib/chop and pan sauce.
* 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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 370; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 125mg; Total Carbs: 3g; Protein: 61g; Sodium: 320mg;