You are here

Crown Roast Of Pork With Cognac Glaze

American.foodie's picture
<p><a href=""></a></p>
Crown roast of pork with cognac glaze is a fruity and flavorful pork recipe. Oven roasted with ornage juice and currant jelly, the pork is also flavored with a liberal amount of cognac. Spiced with a hint of ginger, this heavily flavored pork can be served with dried fruit compote spooned into the cavity.
  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (20 votes)