Title: Crown Roast of Pork
Categories: Holidays
Yield: 8 Servings

1 Crown roast of pork (15-16
-chops, about 8 1/2 lb)
2 Garlic cloves, slivered
2 tb Olive oil
Salt to taste
Black pepper to taste
1 c Apple cider or apple juice
Roasted Holiday Vegetables
Rosemary sprigs for garnish

when the butcher prepares a crown roast, two sides of the pork loin are
tied together. The ends of the bones are trimmed and any scraps removed
(Frenched). The trimmings are ground up and usually placed in the center of
the roast, but I prefer to freeze this meat for another use and fill the
roast with fresh vegetables instead. - Sheila Lukins

1. Preheat oven to 350'F. Make tiny slits around the bottom of chops.
Insert the garlic slivers.

2. Brush the chops lightly with oil and sprinkle all over with salt and
pepper. Place roast on a rack in a shallow roasting pan. Cover the bone
tips with foil to keep them from burning. Pour cider in the pan.

3. Bake for 2 1/4 to 2 1/2 hours (15 to 18 minutes per pound) or until a
meat thermometer reads 150'F. when inserted into the thickest part of a
chop, basting occasionally with the pan juices. (Pork is bred much leaner
these days; check the temperature for doneness after
2 hours.)

4. Transfer roast to a large serving platter and fill center with Roasted
Holiday Vegetables. Entwine long sprigs of fresh rosemary through the bones
and decorate the tops of the bones with silver-paper frills.

Per serving (without vegetables): 590 calories, 33 grams fat, 209
milligrams cholesterol.

Posted to MM-Recipes Digest by "Phillip Waters" on Nov 7,
1998