Glazed Crown Roast of Pork
This beautiful pork loin roast is wrapped like a crown, seasoned simply with salt and pepper and roasted. A delicious basting of peach preserves mixed with ancho chili powder glaze it to perfection.
- 8 lb pork loin crown roast tied (10 to 12 ribs, about 6 to 8 pounds)
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup peach preserves (or apricot)
- 1 tsp ancho chili powder
Preheat oven to 400°F for 20 minutes. Place roast, rib ends up, in a shallow roasting pan and season all over with kosher salt and pepper. Cover rib ends with foil. Insert meat thermometer (See Note 1). Lower heat to 325°F and roast uncovered, for 90 minutes. Do not add water, do not cover.
In a small microwave safe bowl mix together the preserves and chili powder. Heat for a minute to melt and mix well.
Remove foil on rib tips. Baste the crown roast of pork all over and continue roasting until internal temperature in thickest part of meat (not not touching bone) registers 145-150°F, about 45-60 more minutes. Remove from oven and allow to rest 10 minutes before slicing.
- Insert meat thermometer in the center, thickest part of roast, making sure that it doesn't touch any bone.
Calories: 493kcal | Carbohydrates: 11g | Protein: 48g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 138mg | Sodium: 375mg | Potassium: 824mg | Sugar: 8g | Vitamin A: 80IU | Vitamin C: 1.5mg | Calcium: 63mg | Iron: 1.5mg