Crown Roast Of Pork With Cognac Glaze
|Orange juice||1 Cup (16 tbs)|
|Red currant jelly/Grape jelly||12 Ounce (1 Jar)|
|Onion soup mix/Onion mushroom recipe soup mix||1 Ounce (1 Envelope)|
|Cognac/Brandy||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Crown roast of pork||9 Pound|
Preheat oven to 200°.
In medium saucepan, heat orange juice, jelly, onion recipe soup mix, Cognac and ginger over low heat, stirring occasionally, 5 minutes or until jelly is melted.
In roasting pan, place crown roast; brush with jelly glaze, then pour remaining glaze over roast.
Loosely cover with heavy-duty aluminum foil; roast 2 hours.
Increase heat to 350° and continue roasting, basting occasionally, an additional 1 1/2 hours or until meat thermometer reaches 175°.
Remove foil and continue roast-Colorful Stir-Fried Porking, basting occasionally and adding water if needed, 20 minutes or until thermometer reaches 180°.
Remove roast to serving platter and keep warm.
Skim fat from pan drippings and serve pan juices with roast.