Crown Roast Of Pork
|Crown roast of pork||1 (12 To 16 Chops)|
|Onions||1 , sliced|
|Garlic||1 , pressed|
|Black pepper||To Taste|
|Butter||1⁄2 Cup (8 tbs), melted|
|White wine||1⁄2 Cup (8 tbs)|
Place the pork in a large pan and add the onion, garlic, salt, pepper and savory.
Cover and refrigerate for four to five hours.
Cover the rib bones with foil, then brush the entire surface of the roast with the butter.
Place in a pan on a roasting rack, bones down, and roast at 400 degrees for forty-five minutes, basting from time to time with the wine and butter in the pan.
Reduce heat to 350 degrees, turn the bones up, and roast thirty minutes more for rare.
If you prefer a well-done roast, roast thirty more minutes.
Place under the broiler for an additional six to eight minutes to give it a nice browned color.
Before serving, remove the foil from the bones and replace with paper frills.
Serve with rice or mashed potatoes, applesauce, sauteed carrots and onions, broccoli and mushrooms, cranberry relish and chestnuts.
Note: Instead of marinating the pork, you can season it with salt, pepper and oregano or savory and rub the surface with oil.
In a bowl combine one cup bread crumbs, half cup minced parsley and two pressed cloves garlic.
Firmly press the crumb mixture over the surface of the meat and then roast as directed.