Don’t let the stunning presentation intimidate you. It’s easier to prepare than its wow factor would make you think. Tender pork is roasted in a bed of whole grapes, fennel, shallots and garlic bulbs, creating an alchemy of delicious earthy flavors.
.Ingredients:
1, 8 rib rack Chairman’s Reserve® crown roast of pork
Butcher’s twine
2 tablespoons extra virgin olive oil
1 tablespoon brown sugar
2 teaspoons coarse ground pepper
1 tablespoon coarse sea salt
2 tablespoons fresh thyme, chopped finely
1 tablespoon fresh oregano, chopped finely
2 garlic cloves, minced
2 bulbs fennel, stems removed, thickly sliced
4 bunches grapes (about 1 cup each)
12 shallots, skins removed, left whole
3 bulbs garlic, tops cut off
8 sprigs thyme
⅔ cup moscato wine
⅓ cup chicken broth
olive oil, salt, and pepper, to taste
Directions:
- Preheat the oven to 400°F.
- Place the olive oil, brown sugar, ground pepper, sea salt, chopped thyme, chopped oregano and minced garlic in a small mixing bowl and stir together until combined. Set aside.
- Place the prepared fennel, grape bunches, shallots and garlic bulbs in the bottom of a roasting pan, spreading ingredients across evenly. Season with a hearty drizzle of olive oil and a sprinkle of salt and pepper.
- Remove the roast from its packaging and place on a cutting board. Pat dry.
- Make a 1-inch incision into the roast, about 2 inches below the end of the rib bones where they curve outward.
- Stand the roast up, so that the rib bones are pointing upward. Bring each end together so that the roast forms a circle. Run a length of butcher’s twine across the outward incision and bring each end around to be tied together, holding the roast tightly in this circular crown shape.
- Place the tied roast on top of the prepared fruit and vegetable mixture in the roasting pan.
- Coat the roast evenly in the oil and herb mixture.
- Pour the moscato and chicken broth into the base of the roasting pan. Wrap each rib bone in tinfoil to prevent burning.
- Place the roasting pan into the preheated oven and roast for 30 minutes at 400°F. After 30 minutes, reduce the heat to 325°F.
- Roast for an additional hour and 15 to 30 minutes, or until the roast registers an internal temperature of at least 140°F.
- Remove roast from oven and let rest for 15 minutes.
- Slice roast into one rib sections and serve with the roasted grapes, fennel, shallot and garlic. Potatoes or an additional starch are recommended for serving alongside this roast.
Recipe courtesy of Kitchen McCabe (Kayley)
