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                Ancho Chili Scented Crown Roast Of Pork

Recipe By     : Cooking Live Show #CL8762
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       For The Pork:
  6      lb            Center-cut loin of pork -- up to
                       - 7 lb, tied into a crown roast,
                       - bones facing outward
  1      oz            Dried ancho chili peppers --
                       - seeds carefully removed,
                       - soaked until softened in:
    1/2  c             Water -- hot
    1/2  c             Tomato puree or ketchup
    1/2  c             Honey
    1/2  c             Red wine vinegar
  2      tb            Worcestershire sauce
  1      tb            Coarsely ground black pepper
  1      tb            Ground cumin seed
  2      cl            Garlic (1 tb) -- finely chopped
    1/4  c             Good Kentucky bourbon
                       Salt and pepper
  1                    Carrot -- roughly chopped
  1                    Onion -- roughly chopped
  1                    Celery rib -- roughly chopped
    1/2  c             Dry white wine
  3      tb            Flour
  3      tb            Rendered pork fat
  2      c             Chicken broth -- hot

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. Puree Ancho
chili and water until smooth. 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 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 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 vegetables and
continue to cook until the roast reaches an internal temperature of
150 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 tb of pork fat with the flour and cook gently to make a light
brown 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 side.

Busted by Christopher E. Eaves <[email protected]>


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