Pork Crown Roast
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INGREDIENTS 6-pound pork crown roast
1 teaspoon salt
1/4 teaspoon pepper
Water
Mustard-Glazed Mélange, see recipe
Ornamental pineapples or small bunches of seedless green grapes, optionalPreheat oven to 400 degrees. Rub pork well with salt and pepper. Place on rack in a shallow roasting pan.
Roast pork, uncovered, 20 minutes. Reduce oven temperature to 325 degrees. Pour 1 cup water into pan. Cover pork with foil. Roast 1 hour and 45 minutes longer. Add more water during roasting, if necessary, so that pan does not become dry. Remove foil; roast 45 to 55 minutes longer, or until meat thermometer inserted in thickest part of the roast and not touching bone reaches 170 degrees.
Meanwhile, prepare Mustard-Glazed Mélange. Place pork on heated platter; cover loosely with foil to keep warm. Garnish platter with ornamental pineapples or small bunches of green grapes.
Makes 10 servings
MUSTARD-GLAZED MELANGE
1 (1-pound) can unpeeled apricot halves
Water
1/4 cup, 1/2 stick, butter or margarine
1/2 cup firmly packed light-brown sugar
2 tablespoons prepared mustard
2 teaspoons dry mustard
2 large carrots, pared
1 large red pepper
1/4 pound snow peas pods, stemmed, 1 cup
1/2 pound seedless green grapes, 1 cupDrain apricots; pouring syrup into a 1-cup glass measuring cup; add water to make 1 cup. Reserve apricots.
In small saucepan, combine apricot syrup, butter, brown sugar, and mustards; mix well. Bring to boiling; boil, uncovered, 5 minutes, or until slightly thickened.
Meanwhile, with a fluted cutter, slice carrots 1/4-inch thick on the diagonal. In large skillet, bring 2 cups water to boiling; add carrot; cook, covered, 4 minutes. Meanwhile, remove and discard stem and seeds from pepper; cut in 1-inch pieces; add to carrot; boil, uncovered, 1 minute. Add pea pods to skillet; cook, uncovered, 1 minute longer. Thoroughly drain vegetables in colander; return to skillet.
Pour mustard glaze over vegetables in skillet; stir in grapes and reserved apricots; heat thoroughly - about 1 minute.
With slotted spoon, remove fruit and vegetables from glaze mixture; spoon half in center of roast; spoon remaining fruit and vegetables into serving dish.
Bring glaze to boiling; cook, uncovered, until thickened - about 5 minutes. Spoon some hot glaze over fruit-vegetable mixture in crown roast; spoon remaining glaze over fruit and vegetables in serving dish.