Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree

Name: Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 79 milliliters packed brown sugar; 118 milliliters Calvados (apple brandy); 2 Tbsps Calvados (apple brandy); 237 milliliters bottled chestnuts; 1 teaspoon finely chopped fresh sage; 680 grams cups chopped peeled Granny Smith apple (about; 2 Tbsps half-and-half; 59 milliliters maple syrup; 2 Tbsps maple syrup; 5 kilograms (16-rib) crown roast of pork (about , trimmed; 1 sage sprig; 1 teaspoons salt; 2 teaspoons salt

Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree is a gluten free hor d'oeuvre. This recipe serves 16. One serving contains 503 calories, 65g of protein, and 12g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up half-and-half, granny smith apple, calvados, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

To prepare roast, combine 1/2 cup Calvados, 1/4 cup syrup, and sage sprig in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes or until slightly thick.

Ingredients you will need

Calvados

Syrup

Sage

Equipment you will use

Sauce Pan

Remove from heat; discard sage sprig.

Ingredients you will need

Sage

Lightly coat roast with cooking spray; rub 1 1/2 teaspoons salt and pepper over roast.

Ingredients you will need

Salt And Pepper

Cooking Spray

Dry Seasoning Rub

Place roast on a broiler pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Broiler Pan

Brush one-fourth of glaze over roast.

Ingredients you will need

Glaze

Bake at 450 for 25 minutes or until browned.

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Oven

Reduce oven temperature to 300 (do not remove roast from oven); bake at 300 for 1 hour and 45 minutes, brushing with glaze every 30 minutes. (Cover bones with foil if they start to become too brown).

Ingredients you will need

Glaze

Equipment you will use

Oven

Aluminum Foil

Increase oven temperature to 400 (do not remove roast from oven); cook an additional 25 minutes or until a thermometer inserted in meaty part of roast registers 15

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Kitchen Thermometer

Oven

Remove roast from oven; let stand 20 minutes before carving.

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Oven

To prepare puree, while roast bakes, combine apple, chestnuts, 1/2 cup Calvados, sugar, and 2 tablespoons syrup in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until apple is tender.

Ingredients you will need

Chestnuts

Calvados

Apple

Sugar

Syrup

Equipment you will use

Sauce Pan

Place mixture in a food processor; add half-and-half, 2 tablespoons Calvados, 1/2 teaspoon salt, and chopped sage. Process 1 minute or until smooth.

Ingredients you will need

Calvados

Sage

Salt

Equipment you will use

Food Processor

Slice vertically between each rib bone.

Ingredients you will need

Bone

Serve pork with puree.

Ingredients you will need

Pork

Wine note: A dish with flavors as complex as this deserves an equally complex wine. With its earthy character, pinot noir is a great foil to maple and chestnut flavors. Plus, compared to other reds, pinot noir has good underlying acidity to balance the richness of roast pork. One of my favorite moderately priced examples is the 2001 Thomas Fogarty Pinot Noir ($2

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Wine