*  Exported from  MasterCook  *
 
                  Ancho Chili Scented Crown Roast Of Pork
 
 Recipe By     : COOKING LIVE SHOW #CL8762
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***FOR THE PORK***
    1      6 pound       center-cut loin of pork tied -- (6 to 7)
                         into a crown roast -- bones facing
                         -- outward
    1      ounce         dried ancho chili peppers -- soaked in
      1/2  cup           hot water until softened -- seeds
                         carefully removed -- pureed until smooth
      1/2  cup           tomato puree or ketchup
      1/2  cup           honey
      1/2  cup           red wine vinegar
    2      tablespoons   worcestershire sauce
    1      tablespoon    coarsely ground black pepper
    1      tablespoon    ground cumin seed
    2                    garlic cloves -- finely chopped,
                         -- about 1 tab
      1/4  cup           good kentucky bourbon
                         salt and pepper
    1                    carrot -- roughly chopped
    1                    onion -- roughly chopped
    1                    celery stalk -- roughly chopped
      1/2  cup           dry white wine
    3      tablespoons   flour
    3      tablespoons   rendered pork fat
    2      cups          hot chicken broth
 
 Have your butcher tie the pork roast into the traditional crown roast shape, ch
 ine bone removed, split between the ribs to facilitate the formation of the cro
 wn shape. Ask for the chine bone which will be used to roast the meat on to avo
 id burning the bottom. In a saucepan over medium heat combine the pureed Ancho 
 chili, tomato puree, honey, vinegar, Worcestershire, black pepper, ground cumin
  and garlic. Bring the ingredients to a simmer and allow to cook for 20 minutes
  before removing from the heat and adding the bourbon.
 
 Season the roast with salt and pepper and brush with Ancho marinade. Place the 
 chine bone in a roasting pan and place the pork roast on the bones: this will p
 revent the bottom of the roast from burning. Place the roasting pan into the ov
 en and cook for 20 minutes before turning the heat down to 350 degrees F. Brush
  the roast at frequent intervals  during the cooking process to keep the roast 
 moist as well as perfumed with the spice mixture. Add the roughly cut vegetable
 s and continue to cook until the roast reaches an internal temperature of 150 d
 egrees F. Remove the roast from the pan and allow to stand for 20 minutes befor
 e carving.
 
 While the roast is resting make the quick pan gravy by pouring off all of the r
 endered pork fat, leaving the rough cut vegetables in the pan. Place the roasti
 ng pan on the stove top, turn the burner on underneath the roasting pan and con
 tinue to cook the vegetables with the chine bone. Carefully deglaze the pan by 
 adding the wine allowing most o f the liquid to cook off before adding the hot 
 chicken broth, reducing the heat to a simmer. Meanwhile in a small saucepan com
 bine the 3 tablespoons of pork fat with the flour and cook gently to make a lig
 ht brown r roux, cooking about 3 to 4 minutes. Using a wire whisk, add the roux
  to the simmering stock and whip the ingredients together to avoid lumping. Add
  any remaining marinade to the gravy, then cook for 5 minutes before straining 
  through a fine mesh strainer.
 
 Serve the roast, by carving at the table, with the dressing and gravy on the si
 de.
 
 Yield: 4 to 6 serving
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
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