Crown Roast of Pork

Prep Time: 30 min(s)
Cook Time: 1 hr(s)
Serves: 1 serving per bone
Difficulty: Beginner
Ethnicity: American
Tools:
boning knife
chinois/fine mesh strainer
cutting board
large chef's knife
measuring cups
meat thermometer
peeler
roasting pan
small saucepan (1.5-quart)
wire rack with tray (seasoning, cooling, resting)
wooden spoon

If you have the butcher prepare the roast for you, have them save the trimmings for you. Otherwise, you can buy pork scraps at the grocery store.
Ingredients:
1 pork (crown roast)
1 pound pork scraps - (neck bones, shoulder meat, etc.)
1 onion - peeled and large diced
3 carrots - peeled and quartered
6 garlic cloves - peeled (Learn How)
1/4 cup(s) malt vinegar
2 cup(s) stock - (ham or chicken)
2 tablespoon(s) butter (unsalted)
1 pinch salt and pepper

Steps:

-Preheat the oven to 400 degrees.

-Season the roast liberally with salt and pepper and any additional herbs or spices, if desired.

-Let the roast sit out at room temperature for at least and hour.

-Place the pork scraps in a roasting pan or large Dutch oven that can accommodate the roast.

-Roast the scraps in the oven until they start to brown (turning over once), approximately 30 minutes.

-Remove the scraps from the oven and add the vegetables, stir.

-Place the seasoned roast on top of the vegetables.

-Wrap the bones in foil so they do not burn.

-Roast the pork until an internal temperature of 135 degrees is reached for medium. Cook to 155 degrees if medium-well is desired.

-Remove the pork roast and let it rest on a wire rack for at least 20 minutes before slicing.

-Place the pan on the stove top. Remove the scraps and vegetables, and pour off any fat. Pat out the remaining fat with a towel.

-Turn the burner on to medium-high and add the malt vinegar.

-Once the vinegar evaporates, add the stock. Stir the pan scraping up all of the fonds stuck to the bottom of the pan.

-Simmer the stock with the fonds for 5 minutes, and then strain the jus into a small saucepan with a chinoise or fine mesh strainer.

-Reduce the sauce to the consistency desired and then whisk in the butter. Serve the sauce with the pork.

-Slice the pork with the bone or cut all of the bones off before slicing.

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