Pork Crown Roast with Cheery Cherry Pepper Sauce

Nothing looks more festive on the dinner table than a Pork Crown Roast. The beautiful and cheery cherry pepper sauce makes it even more festive.

Serves: 8
Cook Time: 2 Hours

Ingredients

• 16-rib Crown Roast of Pork
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 4 cloves garlic, minced
• 2 teaspoons kosher salt
• 1/4 teaspoon fresh ground pepper
• Cherry Cerry Sauce:
• 2 cups apple juice or cider
• 1 cup red wine vinegar
• 2 jars roasted red peppers, drained and chopped
• 2 tablespoons brown sugar
• 1 pound sweet cherries, pitted (2 cups)
• 2 tablespoons shallots, minced

Steps

Preheat oevn to 350 degrees F. In a small bowl, combine the olive oil, thyme, garlic, salt and pepper. Rub or brush spice mixture all over roast inside and out. Place roast bone-ends up in a shallow roasting pan. With butchers twine, tie the bones into a circle. (Your local butcher will also do this for you if you ask.) Cover top of roast with aluminum foil, folding foil over the tops of the bones to prevent burning. Bake roast for approximately 20 min. per pound or until an internal temperature reads 150 degrees F.
While Pork Crown Roast is in its final 30 minutes of roasting, begin Cheery Cherry Sauce. In a medium saucepan add apple juice, vinegar, red peppers, sugar, cherries and shallots. Bring to a boil, reduce heat and cook until thickened. Spoon over each chop as it is sliced from the crown roast.

Paula's note: Make sure to allow the Pork Crown Roast to rest for 15 minutes once you take it out of the oven. This will keep it extra juicy.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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