← All recipes

Ancho Chili Scented Crown Roast Of Pork

This Ancho Chili Scented Crown Roast Of Pork recipe uses Dried Ancho Chili Peppers Soaked In, Hot Water Until Softened Seeds, Tomato Puree Or Ketchup, Honey, and Red Wine Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 oz
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 3 tbsp
• 3 tbsp
• 2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   FOR THE PORK 1 6 pound center-cut loin of pork tied -- (6 to 7) into a crown roast -- bones facing

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Place the roasting pan into the ov en and cook for 20 minutes before turning the heat down to 350 degrees F. Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture.

10. 10

    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.

11. 11

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