A Traditional Christmas Entree
With Christmas about a week away, you may be thinking about your holiday menu. Whether it’s a family tradition for you to celebrate on the eve or the actual day, this yuletide favorite is sure to bring the warmth of Christmas cheer to your dinner table. Beautifully seasoned with fresh herbs and sparked with a sumptuous sauce, this roast of pork entrée can be the star of a regal feast to share with those closest to you.
Crown Roast of Pork
Description
Ask the butcher to trim the fat, french the bones to expose the tips, and tie the rack into a crown so it’s quicker for you to prepare.
Prep time: 15 minutes
Marinating time: 8 hours or overnight
Cook time: 2 hours
Resting time: 20 minutes
Makes 16 to 20 chops
Ingredients
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-7 pound) crown roast of pork, fat trimmed and bones frenched
4 celery stalks, cut into 1 1/2" pieces
2 medium onions, quartered
2 medium carrots, cut into 1 1/2" pieces
1/4 cup plus 2 tablespoons water
1/4 cup red wine
Instructions
Whisk together 2 teaspoons of the oil with the garlic, sage, oregano, pepper, and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.
Position rack in lower third of oven and heat oven to 425°F. Toss celery, onions, and carrots with remaining 2 tablespoons oil in a roasting pan; set pork on top. Wrap bone tips with foil to prevent burning. Roast pork for 30 minutes, reduce heat to 350°F, and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of the chops reads 155° to 160°F, about 1 1/4 to 1 1/2 hours.
Remove roast from oven and remove foil from bone tips. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.
While roast is resting, remove vegetables from pan and discard. Place roasting pan over low heat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from bottom of pan. Simmer until you have flavorful juice, 3 to 4 minutes.
Carve roast into thick chops and serve with pan juices.
Nutritional information
Per (1 chop) serving
170 calories
9 g fat (2.5 g sat)
0 g carbohydrate
19 g protein
0 g fiber
75 mg sodium
With Christmas about a week away, you may be thinking about your holiday menu. Whether it’s a family tradition for you to celebrate on the eve or the actual day, this yuletide favorite is sure to bring the warmth of Christmas cheer to your dinner table. Beautifully seasoned with fresh herbs and sparked with a sumptuous sauce, this roast of pork entrée can be the star of a regal feast to share with those closest to you.
Crown Roast of Pork
Description
Ask the butcher to trim the fat, french the bones to expose the tips, and tie the rack into a crown so it’s quicker for you to prepare.
Prep time: 15 minutes
Marinating time: 8 hours or overnight
Cook time: 2 hours
Resting time: 20 minutes
Makes 16 to 20 chops
Ingredients
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-7 pound) crown roast of pork, fat trimmed and bones frenched
4 celery stalks, cut into 1 1/2" pieces
2 medium onions, quartered
2 medium carrots, cut into 1 1/2" pieces
1/4 cup plus 2 tablespoons water
1/4 cup red wine
Instructions
Whisk together 2 teaspoons of the oil with the garlic, sage, oregano, pepper, and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.
Position rack in lower third of oven and heat oven to 425°F. Toss celery, onions, and carrots with remaining 2 tablespoons oil in a roasting pan; set pork on top. Wrap bone tips with foil to prevent burning. Roast pork for 30 minutes, reduce heat to 350°F, and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of the chops reads 155° to 160°F, about 1 1/4 to 1 1/2 hours.
Remove roast from oven and remove foil from bone tips. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.
While roast is resting, remove vegetables from pan and discard. Place roasting pan over low heat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from bottom of pan. Simmer until you have flavorful juice, 3 to 4 minutes.
Carve roast into thick chops and serve with pan juices.
Nutritional information
Per (1 chop) serving
170 calories
9 g fat (2.5 g sat)
0 g carbohydrate
19 g protein
0 g fiber
75 mg sodium
