ingredients 1 large Onion (peeled and thinly sliced)
4 peeled Garlic cloves
4 sprigs of fresh Thyme
1 sprig of fresh Marjoram (optional)
2 Carrots (peeled and sliced)
2 Ribs of Celery (thinly sliced)
1/2 cup sliced fresh Fennel Fronds
1 Bay Leaf
1 Crown Roast of Pork 12-14 chops ("frenched" by your butcher)
instructions Preheat the oven to 450 degrees. Strew the onion, garlic, thyme, marjoram, carrot, celery, fennel, and bay leaf on the bottom of a large roasting pan. Place a rack on top of the vegetables and put the pork roast on top.
ingredients 1/3 cup Extra Virgin Olive Oil mixed with 2 Garlic cloves put through a press
Sea Salt and fresh ground Black Pepper to taste
2 teaspoons Dried Thyme
instructions Paint the roast and vegetables with the garlic oil and season everything with salt, pepper, and dried thyme. (The roast can be prepared up to 2 days in advance, and stored in the refrigerator until ready to cook.)
instructions Cover the bare ends of the rib bones with small pieces of aluminum foil to prevent burning, and roast in the middle of the preheated oven for 20 minutes. (Once the roast is done, top the bones with paper frills.)
instructions Lower the oven temperature to 350 degrees, and pour 1 cup of water into the bottom of the pan.
instructions Roast for approximately 1-1 1/2 hours more or until an instant-read thermometer reads 140 degrees when stuck into the thickest part of the meat.
instructions When the roast is done, transfer it to a platter or cutting board and cover loosely with foil to keep warm. The roast must rest at least 15 minutes before cutting.
ingredients 1/2 teaspoon Sugar
1 teaspoon Red Wine Vinegar or Sherry Vinegar
3/4 cup dry White Wine
1 cup Chicken or Pork Stock
1/4 cup freshly squeezed Orange Juice
pinch of Cayenne Pepper or several drops Tabasco Sauce
3 tablespoons finely minced fresh Flat-Leaf Parsley
instructions While the meat is resting, remove any visible fat from the drippings. Place the pan on the stove over medium heat. Add the sugar, vinegar, and wine, and bring to a boil while deglazing the pan. After 2 or 3 minutes, add the stock, orange juice, and cayenne or Tabasco Sauce. Simmer, stirring frequently and mashing the vegetables into the sauce, for 5 to 10 minutes or until a sauce consistency is reached. Strain the sauce through a coarse sieve (if a smooth sauce is desired) into a sauceboat, add parsley, and adjust seasoning to taste.