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Crown Roast Of Pork With Cognac Glaze Recipe
|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|
|Dried fruit compote||1⁄2 Cup (8 tbs) (Warm)|
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
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.