Crown Roast Of Pork Recipe

Ingredients

Directions

1. Preheat oven to 325 deg.
2. French bones on pork loin and form into crown.
3. Cover tips of pork bones with pieces of aluminum foil to prevent burning.
4. Wrap pork strips around meat to retain moistness.
5. Transfer pork to roasting pan and cook 35 minutes per pound.
6. Meanwhile, melt 1/4 cup butter in small skillet over medium heat.
7. Stir in bread crumbs and cook 3 to 4 minutes.
8. Season with salt and pepper to taste.
9. About 15 minutes before roast is ready, add whole cauliflower to large saucepan half filled with boiling salted water.
10. Let cook 5 minutes.
11. Add cauliflower florets and continue cooking until crisp-tender, about 9 to 10 minutes.
12. Drain well.
13. Transfer roast to serving platter.
14. Place whole cauliflower in center of roast and florets around base.
15. Pat reserved bread crumbs over top of whole cauliflower.
16. Freeze juices in roasting pan or other shallow container for 10 minutes; discard fat.
17. Increase oven temperature to 400 deg.
18. Core and halve tomatoes horizontally.
19. Arrange in shallow baking dish.
20. Dot each with 1/4 teaspoon butter and sprinkle with rosemary. * Season with salt and pepper.
21. Bake until tomatoes are soft but still hold their shape, about 12 minutes.
22. Arrange tomatoes on platter between cauliflower florets.
23. Turn off oven.
24. When temperature is reduced, return roast to oven to keep warm.
25. For sauce: Soak morels in cold water until soft.
26. Rinse thoroughly, drain and chop finely.
27. Melt 1/4 cup butter in medium saucepan over medium-high heat.
28. Add morels and saute about 2 to 3 minutes.
29. Set aside.
30. Add beef broth and cornstarch to reserved pan juices.
31. Place over medium-high heat and cook, scraping up any browned bits.
32. Reduce heat and let simmer until thickened.
33. Stir in Cognac and morels and heat through.
34. Transfer to heated sauce boat.
35. Arrange watercress between tomatoes and cauliflower florets.
36. Serve roast immediately with warm sauce. *Can substitute fresh oregano or parsley.