Crown Roast of Pork with Apple Cider Sauce
Ingredients
7-8 lb.
14-rib crown roast of pork
- Kowalski's Extra Virgin Olive Oil, for brushing the roast
2 tbsp.
Kowalski's Special Blend Seasoning
4 tbsp.
Kowalski's Unsalted Butter, divided
1
apple, peeled and diced
2 tbsp.
minced shallots
3 tbsp.
flour
1 cup
Kowalski's Minnesota Grown Apple Cider
1 cup
chicken broth
2 tbsp.
brown sugar
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Four-Pepper Whole Peppercorns
Directions
- Preheat oven to 325°.
- Arrange roast on a broiler pan; cover ends of bones with foil.
- Brush meat with oil; rub with seasoning blend.
- Place a small ball of foil in center of roast to hold its shape.
- Place broiler pan in preheated oven; roast until a meat thermometer inserted in the thickest part of roast, not touching bone or fat, registers 145° (15-18 min./lb.).
- Remove pan from oven. Remove roast from pan; set broiler pan aside, reserving juices. Loosely cover roast with foil; let rest for 15-20 min.
- While roast rests, melt 2 tbsp. butter in a small skillet over medium heat. Add apple and shallot; sauté until softened (3-5 min.). Set apple-shallot mixture aside.
- Place broiler pan with juices over medium heat. Add butter; heat until melted.
- Add flour; whisk into butter until browned (about 2 min.).
- Add cider and broth; whisk until thickened and slightly boiling (about 5 min.).
- Add apple-shallot mixture, sugar, salt and pepper; stir until sauce is well combined.
- Arrange roast on a serving platter; place paper frills on ends of each bone.
- Carve between bones; serve with sauce.
Find It!
- Kowalski's Minnesota Grown Apple Cider is available seasonally in the Produce Department.
