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***FOR THE pork***
1 6 pound center-cut loin of pork tied -- (6 to 7)
into a crown roast -- bones facing
-- outward
1 ounce dried ancho chili peppers -- soaked in
1/2 cup hot water until softened -- seeds
carefully removed -- pureed until smooth
1/2 cup tomato puree or ketchup
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoons worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin seed
2 garlic cloves -- finely chopped,
-- about 1 tab
1/4 cup good kentucky bourbon
salt and pepper
1 carrot -- roughly chopped
1 onion -- roughly chopped
1 celery stalk -- roughly chopped
1/2 cup dry white wine
3 tablespoons flour
3 tablespoons rendered pork fat
2 cups hot chicken broth
Have your butcher tie the pork roast into the traditional crown roast
shape, ch
ine bone removed, split between the ribs to facilitate the formation of the
cro
wn shape. Ask for the chine bone which will be used to roast the meat on to
avo
id 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 removing 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 p
revent the bottom of the roast from burning. Place the roasting pan into
the ov
en and cook for 20 minutes before turning the heat down to 350 degrees F.
Brush
the roast at frequent intervals during the cooking process to keep the
roast
moist as well as perfumed with the spice mixture. Add the roughly cut
vegetable
s and continue to cook until the roast reaches an internal temperature of
150 d
egrees F. Remove the roast from the pan and allow to stand for 20 minutes
befor
e carving.
While the roast is resting make the quick pan gravy by pouring off all of
the r
endered pork fat, leaving the rough cut vegetables in the pan. Place the
roasti
ng pan on the stove top, turn the burner on underneath the roasting pan and
con
tinue 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
com
bine the 3 tablespoons of pork fat with the flour and cook gently to make a
lig
ht brown r roux, 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
straining
through a fine mesh strainer.
Serve the roast, by carving at the table, with the dressing and gravy on
the si
de.
Busted by Christopher E. Eaves
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