Crown Roast of Pork with Calvados Sauce
Ask your butcher to tie the roast into a circle. Just before cooking, place a ball of foil in the center of the roast to help it hold its shape. The foil also distributes the heat as the meat roasts, promoting faster cooking. Serve the roast with our apple-pecan dressing, baby broccoli with garlic and root vegetable gratin with Gruyère.
- 1 crown roast of pork with 24 ribs, 14 to 16 lb.
- 3 Tbs. kosher salt, plus more, to taste
- 1 1/2 Tbs. freshly ground pepper, plus more,
- 4 Golden Delicious apples, cored and quartered
- 1 Tbs. unsalted butter
- 1/2 cup finely diced shallots
- 3 fresh thyme sprigs
- 1/2 cup Calvados (apple brandy) or regular
- 2 cups low-sodium chicken broth
- 1 Tbs. veal demi-glace
- 2 Tbs. heavy cream
Preheat an oven to 400°F.
Place a large ball of aluminum foil in the center of the roast, adjusting the roast to form a circle. Place the apples around the roast. Transfer to the oven and roast for 1 hour, basting the meat with the pan juices every 15 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 15 to 30 minutes more.
Transfer the roast to a carving board, cover loosely with foil and let rest for 15 to 20 minutes before carving.
Meanwhile, transfer the apples to a platter. Pour the pan drippings into a bowl, skim off the fat and reserve the juices. Set the roasting pan over medium heat and melt the butter. Add the shallots and thyme and cook until the shallots are tender, about 5 minutes. Add the apple brandy and stir to scrape up the browned bits from the pan bottom. Add the reserved juices, the broth and demi-glace and stir until the demi-glace is dissolved. Bring to a simmer and cook until the sauce is slightly reduced, 3 to 5 minutes. Whisk in the cream and season with salt and pepper. Strain the sauce into a sauceboat.
Carve the roast between the bones and arrange on the platter alongside the apples. Pour some of the sauce over the meat and pass the rest at the table. Serves 24.