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Recipe Name: Ancho Chili Scented Crown Roast Of Pork Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 6 to 7 pound center-cut loin
of pork tied into a crown
roast bones facing
outward
1 Ounce(s) Dried Ancho chili peppers
soaked in
1/2 Cup(s) Hot water until softened
seeds carefully removed
pureed until smooth
1/2 Cup(s) Tomato puree or ketchup
1/2 Cup(s) Honey
1/2 Cup(s) Red wine vinegar
2 Tablespoon(s) Worcestershire sauce
1 Tablespoon(s) Coarsely ground black pepper
1 Tablespoon(s) Ground cumin seed
2 Garlic cloves, finely
chopped about 1 tab
1/4 Cup(s) Good Kentucky Bourbon
Salt and pepper
1 Carrot, roughly chopped
1 Onion, roughly chopped
1 Celery stalk, roughly
chopped
1/2 Cup(s) Dry white wine
3 Tablespoon(s) Flour
3 Tablespoon(s) Rendered pork fat
2 Cup(s) Hot chicken broth
Directions:
Have your butcher tie the pork roast into the traditional crown roast
shape, chine bone removed, split between the ribs to facilitate the
formation of the crown shape. Ask for the chine bone which will be
used to roast the meat on to avoid burning the bottom. In a saucepan
over medium heat combine the pureed Ancho chili, tomato puree, honey,
vinegar, Worcestershire, black pepper, ground cumin and garlic. Bring
the ingredients to a simmer and allow to cook for 20 minutes before
rem oving from the heat and adding the bourbon. Season the roast with
salt and pepper and brush with Ancho marinade. Place the chine bone in
a roasting pan and place the pork roast on the bones: this will
prevent the bottom of the roast from burning. Place the roasting pan
into the oven and cook for 20 minutes before turning the heat down to
350 degrees F. Brush the roast at frequent interva ls during the
cooking process to keep the roast moist as well as perfumed with the
spice mixture. Add the roughly cut vegetables and continue to cook
until the roast reaches an internal temperature of 150 degrees F.
Remove the roast from the pan and allow to stand for 20 minutes before
carving. While the roast is resting make the quick pan gravy by
pouring off all of the rendered pork fat, leaving the rough cut
vegetables in the pan. Place the roasting pan on the stove top, turn
the burner on underneath the roasting pan and continue to cook the
vegetables with the chine bone. Carefully deglaze the pan by adding
the wine allowing most o f the liquid to cook off before adding the
hot chicken broth, reducing the heat to a simmer. Meanwhile in a small
saucepan combine the 3 tablespoons of pork fat with the flour and cook
gently to make a light brown r oux, cooking about 3 to 4 minutes.
Using a wire whisk, add the roux to the simmering stock and whip the
ingredients together to avoid lumping. Add any remaining marinade to
the gravy, then cook for 5 minutes before strai ning through a fine
mesh strainer. Serve the roast, by carving at the table, with the
dressing and gravy on the side. Yield: 4 to 6 serving Recipe By :
COOKING LIVE SHOW #CL8762 Posted to MC-Recipe Digest V1 #306 Date:
Sun, 17 Nov 1996 13:52:27 -0500 From: "Angele and Jon Freeman"
<jfreeman@netusa1.net>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1035
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 2932.9mg
Potassium: 2363.5mg
Carbohydrates: 209.2g
Fiber: 16.5g
Sugar: 156.4g
Protein: 26.1g


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