Spirited Cherry Crown (or Rack) Print Email

1 Pork Crown Roast, 16-22 points, or any size pork rack
(also great with Lamb, see notes)
olive or canola oil, as needed
Tony’s Roasted Pork or Poultry Rub
Spirited Cherry Sauce (recipe follows)
Prepared Bread or Rice Dressing (optional)

Have your butcher prepare your pork crown roast or Pork Rib Rack (any size, bone-in with rib bones ‘Frenched’, or boneless). Wrap rib tips well in aluminum foil to prevent charring.

Rub lightly with oil and sprinkle generously with seasoning. Rest at cool room temperature for up to 90 minutes. Pre-heat oven to 375°.

Position roast on a rack in a heavy roasting pan with short sides (a jelly roll pan is perfect), and roast uncovered in the middle of preheated oven, cooking to 145° internal (about 20-30 minutes per pound). Glaze with Cherry Sauce near end of cooking time.

Remove from oven to serving platter, remove foil rib covers, tent roast with foil and rest for 10 minutes. Add cooked bread dressing to center (if using), brush again with sauce and present to table. Slice roast in between each rib and serve with Spirited Cherry Sauce.

* Chef’s Note: Also delicious with Lamb Crown Roast! Each 2-rack Lamb Crown serves about 4 people. Substitute Tony’s Lamb & Bison Seasoning Rub or Tony’s Porterhouse & Roast Seasoning – cooking to medium rare (about 35-55 mins).

Spirited Cherry Sauce

1 TBS butter
2 TBS minced shallots
1 - 1.5 cups brandied cherries
1 1/4 cup prepared demi-glace
1 tsp. grated orange zest
2 tsp. Wondra Superfine flour

In a heavy pan over low heat, melt butter and saute shallots for 5 minutes or until tender. Add cherries and brandy and simmer for 5-8 minutes. Add demi-glace and orange zest and simmer for 5 minutes longer. Sprinkle in flour and simmer until thickened. This sauce is also delicious with pork, game and game birds. - Chef Mick Rosacci

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