Italian-Herbed Crown Roast of Pork
Recipe courtesy of the National Pork Board.
1 (16-rib) crown roast of pork (about 8 pounds)
2 tablespoons Italian seasoning
Salt and ground black pepper, to taste
3 cups chicken broth
1 cup dry red wine, preferably Italian
4 tablespoons unsalted butter, cut into 4 to 6 pieces
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
- Preheat oven to 350°F (175°C).
- 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 (62.7°C), check towards interior of crown, about 2 1/4 hours, approximately 18 minutes per pound. Transfer pork to a cutting board and let rest 20 minutes.
- 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 cups, about 12 minutes. Reduce heat 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.
- Slice the roast. Serve with the pan sauce on the side.
Makes 4 servings.
- 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.
Nutritional Information Per Serving (1/16 of recipe; 1 rib/chop and pan sauce): Calories: 370; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 125mg; Total Carbs: 3g; Protein: 61g; Sodium: 320mg.
Recipe and photograph provided courtesy of National Pork Board.