Crown Roast of Pork

Here is a stunning main course for your next party.  A crown roast looks incredible and tastes terrific.  Ask your butcher to prepare the meat for you so all you have to do is roast it.  I used to smirk when Martha would say thinks like, “ask your butcher” as though we all have a butcher that we are on a first-name-basis with.  You really can go to the meat counter and order almost any cut that you want.  In Portland my favorite is Sheridan Market on SE Grand.  Serves 10-12

• 1 8-9 lb. crown roast of pork
• salt and pepper
• zest of 2 tangerines
• 2 T. chopped fresh rosemary
• 2 T. chopped fresh sage
• 6-7 T. olive oil
• 1 C. chicken stock
• 1/2 C. white wine
• 2 T. butter, softened
• 2 T. flour
• Wild Rice Stuffing

Bring the roast to room temperature (about 45 minutes on the counter).  Preheat the oven to 425 degrees.  Mix 5 T. of the olive oil with 2 t. salt and pepper.  Brush the mixture all over the roast, inside and out.  Mince the garlic and rosemary and toss with the tangerine zest.  Rub the mixture all over the roast.  Drizzle the roast with the remaining olive oil.

Place the meat onto a rack set inside a large roasting pan.  Roast for 20 minutes, then lower the temperature to 375 degrees.  Continue to roast until a thermometer reads 150 degrees, about another hour to hour and a half.  Remove the meat to a cutting board and let it rest for twenty minutes before carving.  Fill the center well with Wild Rice Stuffing.

Meanwhile, make the gravy.  Pour the drippings from the roasting pan into a skillet.  Heat to boiling and add the wine and broth.  Mix the butter and flour together into a smooth paste and whisk the paste into the boiling broth.  Continue to whisk and boil until the gravy is thickened.  Pour into a gravy boat and serve with the roast.

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