- 1 crown roast of pork with 12 ribs, 7 to 8 lb.
- ¾ cup dry white wine
- 3 tablespoons firmly packed light brown sugar
- 3 tablespoons olive oil
- ½ cup Dijon mustard
- 2 tablespoons chopped fresh rosemary
- 2 large garlic cloves, chopped
- Salt and freshly ground pepper, to taste
- ¼ cup heavy cream
ingredients
directions
1. Set the roast on a flat rack in a large roasting pan. |
2. In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the roast generously on all sides with the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the roast with plastic wrap and let stand at room temperature for 1 hour. |
3. Preheat an oven to 400°F. |
4. Scrape the excess marinade off the roast and add it to the saucepan. Season the roast with salt and pepper. |
5. Roast for 30 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, about 1 1/2 hours more. |
6. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving. |
7. Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside. Serves 12. |
Notes
 I doubled the recipe for the sauce, but would not double the quantity of the sugar. Sauce became too sweet for my taste although guests were fine with it. |
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