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Ancho Chili Scented Crown Roast of Pork















Trans-fat Free


6 pounds pork loin
center-cut into a crown roast, bones facing outward tied
1 ounce ancho chilies
soaked in 1/2 cup of hot water until softened, seeds removed, pureed till smooth
½ cup tomato purée (passata)
or ketchup
½ cup honey
½ cup red wine vinegar
2 tablespoons worcestershire sauce
1 tablespoon black pepper
coarsely ground
1 tablespoon cumin
2 each garlic cloves
finely chopped
¼ cup bourbon
1 x salt and black pepper
1 each carrots
roughly chopped
1 each onions
roughly chopped
1 each celery stalks
roughly chopped
½ cup white wine
3 tablespoons all-purpose flour
3 tablespoons pork fat
2 cups chicken broth


Have your butcher tie the pork roast into the traditional crown roast shape, chine bone removed, split between the ribs to facilitate the formation of the crown shape.

Ask for the chine bone which will be used to roast the meat on to avoid burning the bottom.

In a saucepan over medium heat combine the puréed Ancho chili, tomato purée, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic.

Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat and adding the bourbon.

Season the roast with salt and pepper and brush with Ancho marinade.

Place the chine bone in a roasting pan and place the pork roast on the bones: this will prevent the bottom of the roast from burning.

Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350℉ (180℃).

Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture.

Add the roughly cut vegetable s and continue to cook until the roast reaches an internal temperature of 150 d egrees F.

Remove the roast from the pan and allow to stand for 20 minutes befor e carving.

While the roast is resting make the quick pan gravy by pouring off all of the r endered pork fat, leaving the rough cut vegetables in the pan.

Place the roasti ng pan on the stove top, turn the burner on underneath the roasting pan and con tinue to cook the vegetables with the chine bone.

Carefully deglaze the pan by adding the wine allowing most o f the liquid to cook off before adding the hot chicken broth, reducing the heat to a simmer.

Meanwhile in a small saucepan combine the 3 tablespoons of pork fat with the flour and cook gently to make a lig ht brown r roux, cooking about 3 to 4 minutes.

Using a wire whisk, add the roux to the simmering stock and whip the ingredients together to avoid lumping.

Add any remaining marinade to the gravy, then cook for 5 minutes before straining through a fine mesh strainer.

Serve the roast, by carving at the table, with the dressing and gravy on the side.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 68049% of calories from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 239mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 130g
Vitamin A 29% Vitamin C 7%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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