This Maple-Glazed Crown Roast of Pork is the centerpiece your holiday table has been waiting for. With its stunning presentation and delightful blend of sweet and savory flavors, it's sure to impress family and friends. Plus, it's simpler to prepare than you might think!
The star of this dish is the crown roast of pork, an impressive cut that looks like a culinary masterpiece. The maple syrup adds a rich sweetness that balances perfectly with the tang of apple cider vinegar and the sharpness of Dijon mustard. Fresh herbs like rosemary and thyme bring an earthy aroma, while garlic provides a subtle kick. The olive oil helps the glaze adhere to the meat, and the chicken broth keeps everything moist. Finally, a touch of butter melted over the finished slices ensures a rich finish.
This roast pairs wonderfully with creamy mashed potatoes or a hearty root vegetable gratin. A bright, crisp salad can also complement the rich flavors, adding a refreshing contrast. Consider a side of sautéed green beans or a simple apple and walnut slaw for added texture and flavor.
Preheat your oven to 375°F (190°C) to get things started. This temperature helps achieve the perfect balance between a juicy interior and a beautifully caramelized exterior. In a small bowl, combine the maple syrup, apple cider vinegar, Dijon mustard, rosemary, thyme, salt, pepper, and minced garlic. This mixture will become a luscious glaze.
Next, pat your crown roast dry and rub it with olive oil. This helps the glaze stick and promotes even browning. Place the roast in a sturdy roasting pan, then generously brush the maple glaze all over the meat, saving a bit for basting later. Pour chicken broth into the pan's bottom to keep everything moist and arrange lemon slices around the base of the roast for a hint of citrus aroma that will infuse the meat as it cooks.
Cover the tips of the bones with foil to prevent burning—this ensures your roast looks as good as it tastes. Slide the pan into your preheated oven and roast for about 2 to 2.5 hours. Every 30 minutes, take a moment to baste the pork with the reserved glaze, which builds up a beautiful, sticky crust.
Keep a close eye on the internal temperature. You're aiming for 145°F (63°C), at which point the meat is perfectly cooked and juicy. Once it hits the mark, remove the roast from the oven and let it rest for 15 minutes. During this time, the juices redistribute, ensuring every slice is succulent.
While the meat rests, melt butter in a small saucepan. Drizzle this over the carved pork slices just before serving, adding a touch of richness and shine.
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