Every Thursday on the Good Food Blog we share a recipe from our archives.
Russ Parsons in the food editor of the LA Times. He first shared this recipe for Spiced Crown Pork Roast with Glazed Root Vegetable on December 19, 2009.
Keep reading for the full recipe…
Spiced Crown Pork Roast with Glazed Root Vegetables
Total time: 3 hours, 40 minutes, plus brining time
Servings: 6 to 8
Note 1: The glazed vegetables are used here as a stuffing, but they can also be prepared separately.
Note 2: The pork should be brined for at least two days. Failing that, season it generously with salt and pepper and follow the remainder of the recipe as written. Crown pork roasts are available by advance order at most supermarkets.
- 1/3 cup salt
- 2 tsp whole black peppercorns
- 5 whole cloves
- 1 tsp coriander seed
- 1 (3-inch) stick cinnamon
- 2 cups apple cider
- 1 (8-lb) crown pork roast
- 5 lbs mixed root vegetables (parsley root, carrots, turnips, celery root and rutabaga)
- 6 Tablespoons butter
- 1 1/2 tsp salt
- 3/4 tsp sugar
- 1/3 cup dry white wine
- 1 Tablespoon apple cider vinegar
- 1/2 tsp ground cloves
- 1 tsp grated orange zest
- Generous grating of nutmeg
- 2 Tablespoons chopped parsley
- 1/3 cup chopped toasted hazelnuts
1. Bring 4 cups of water, salt, peppercorns, cloves, coriander and cinnamon to a rolling boil, then set it aside to steep for 10 minutes. Add the cider and cool to room temperature.
2. Place the pork roast in a large plastic bag and pour the cider mixture over the top. Seal tightly and refrigerate at least 2 days.
3. Heat the oven to 300°F. Place the roast upside-down in a roasting pan, so that it is supported by the rib bones. Roast 30 minutes, then turn the meat over and continue cooking to an internal temperature of about 140°F, 2 to 2 1/2 hours longer.
4. While the roast is cooking, peel the vegetables and cut them into half-inch pieces. The shapes need not be consistent, but the sizes should be. You will have 5 to 6 cups of cut-up vegetables.
5. Melt the butter in a large skillet over medium-high heat and stir in the salt, sugar, wine, vinegar, cloves and orange zest. Stir in the vegetables; cover and cook until the vegetables begin to become tender, about 10 minutes. There should be a lot of liquid in the pan.
6. Remove the lid and increase the heat to high to evaporate the liquid. Cook until the vegetables are covered with a shiny glaze and begin to brown, about 5 minutes. Stir carefully to avoid breaking up the vegetables. Add the nutmeg, parsley and hazelnuts and adjust the seasoning for salt and vinegar.
7. When the roast is ready, spoon as much of the vegetable mixture as possible into the center of the crown roast, spoon some of the fat from the bottom of the roasting pan over the stuffing, and return the meat to the oven. Cook the roast to an internal temperature of 145°F, an additional 10 to 15 minutes.
8. Transfer the roast from the pan to a platter and let it rest for 10 minutes before serving. Discard all but 1 to 2 tablespoons of the rendered pork fat from the roasting pan. Place the pan on the stove over medium heat and gently stir the remaining stuffing in the pork drippings. Transfer this to a bowl and keep warm before serving alongside the roast.