Pork Crown Roast with Royal Glaze and Gravy

Well, Christmas is already becoming a blur in the rear view mirror, so before we forget, we wanted to put our Christmas Eve and Christmas Day menus on the blog. Once we have that done, we hope to have time to catch up with the other recipes we made before Christmas, but never had time to put on the blog due to competition from decorating, gift wrapping, decorating, shopping, decorating, holiday services, decorating. Oh, did we mention the Christmas decorating seems to go on without end? Now, faced with the immense task of beginning the tear down, we happily procrastinate by sharing our Christmas recipes.

For our readers who like to know, here is the Christmas Eve menu:

Pork Crown Roast with Royal Glaze and Gravy

Garlic and Celery Root Mashed Spuds

Strawberry Chutney

Sweet and Spicy Roasted Vegetables

Pear and Winter Lettuce Salad

Five Pepper Rolls

Salted Caramel and Vanilla Baked Cheesecake

Some of these recipes are repeats from previous menus. You can find the Garlic and Celery Root Mashed Spuds recipe under blog entries for November 2012. The Five Pepper Rolls recipe is from October 2010.

We wanted to try something new for our main course this Christmas Eve, so one of us got the idea to try a crown roast. This is a roast in which the rib section of pork or lamb is tied into a circle, ribs up. After it’s cooked, the tips of the bones can be decorated with paper frills. The roast’s hollow center section is usually filled with mixed vegetables or other stuffing. About that decorating the bone tips part: no, we didn’t do that. As we said, enough with the decorating, on with the celebrating!

Anyway, we chose this recipe from Sandra Lee on Food Network. Here is the link. The results were great, and there’s no reason to be intimidated by a crown roast. Not only is the preparation simple, but slicing at table side is easy, too. We had a seven-pound pork crown roast for six adults, and there were plenty of leftovers.

We used the Bicentennial Rub from Penzeys for the grill seasoning, but you could use any spice blend you like with pork dishes. For the mustard, we used a spicy brown Dusseldorf concoction we bought in Wisconsin this summer. Finally, because we were too busy decorating, the local stores ran out of apple butter before we bought ours, so we had to make our own: we’ll put that home brew in another blog entry sometime.

P.S.: the gravy is great, too.

Try it! Celebrate! Enjoy!

 

Pork Crown Roast with Royal Glaze

Pork Crown Roast with Royal Glaze

 

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