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.


Health IndexAverageCuisine
Main Ingredient


 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


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.