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Crown Roast of Pork
http://www.chow.com/recipes/29130-crown-roast-of-pork
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Ingredients
categorized
original
2/3 cup Dijon mustard
1/3 cup olive oil
1/4 cup finely chopped fresh Italian parsley leaves
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons packed, finely chopped fresh sage leaves
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 (16-rib) pork crown roast (11 to 13 pounds)
1/2 cup olive oil
1 cup dry white wine
1 bay leaf
1 fresh rosemary sprig
16 medium shallots, roots trimmed, peeled, and halved through the root
Salt
Freshly ground black pepper
1/2 cup dry sherry
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
Salt
Freshly ground black pepper
Sausage-Currant Stuffing (optional), warmed
Ingredients
categorized
original
Produce
Bay leaf
(
1
)
Italian parsley, fresh leaves
(
1/4
cup
)
Rosemary, fresh leaves
(
2
tablespoons
)
Rosemary, fresh sprig
(
1
)
Sage, packed fresh leaves
(
2
tablespoons
)
Shallots, medium
(
16
)
Meat
Sausage-currant stuffing
(
1
)
Canned Goods
Chicken broth, low-sodium
(
3/4
cup
)
Condiments
Dijon mustard
(
2/3
cup
)
Cooking & Baking
All-purpose flour
(
3
tablespoons
)
Black pepper, freshly ground
(
2
teaspoons
)
Black pepper, Freshly ground
(
2
)
Kosher salt
(
4
teaspoons
)
Olive oil
(
3/4
cup
)
Salt
(
2
)
Dairy
Butter, unsalted
(
3
tablespoons
)
Beer, Wine & Liquor
Sherry, dry
(
1/2
cup
)
White wine, dry
(
1
cup
)
Other
1 (16-rib) pork crown roast (11 to 13 pounds)
Preparation
Read recipe preparation on
chow.com
Chow
www.chow.com
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Social Stats
38.4
Rating
1-100
6
Tweets
12
Facebook
Likes
1
StumbleUpon
Views
37
PinterestPins
Recipe Stats
Published July 19, 2011 (1 year ago).
11 people saved this recipe.
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