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CROWN ROAST OF PORK
15 – 16 chops, about 8 ½ lbs. 2 cloves garlic, slivered 1 to 2 tbsp. Olive oil salt & black pepper to taste 1 cup apple cider rosemary sprigs, for garnish
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 ¼ to 2 ½ hours (15-18 minutes per pound) or until meat thermometer reads 150F 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 hours) 4. Transfer roast to a large serving platter and fill center with Savory Cranberry Stuffing. |
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