Crown Roast Of Pork With Cognac Glaze Recipe

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.

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Orange juice1 Cup (16 tbs)
 Red currant jelly/Grape jelly12 Ounce (1 Jar)
 Onion soup mix/Onion mushroom recipe soup mix1 Ounce (1 Envelope)
 Cognac/Brandy1⁄2 Cup (8 tbs)
 Ground ginger1⁄2 Teaspoon
 Crown roast of pork9 Pound
 Dried fruit compote1⁄2 Cup (8 tbs) (Warm)

Nutrition Facts

Serving size: Complete recipe

Calories 6707 Calories from Fat 1464

% Daily Value*

Total Fat 163 g250.4%

Saturated Fat 0.13 g0.67%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 17165.8 mg715.2%

Total Carbohydrates 462 g153.9%

Dietary Fiber 15.4 g61.5%

Sugars 245.8 g

Protein 764 g1528.7%

Vitamin A 158.2% Vitamin C 225.5%

Calcium 7.1% Iron 32%

*Based on a 2000 Calorie diet

Directions

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.
Spoon Warm Dried Fruit Compote into center cavity and around roast.
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