- **FOR THE PORK** 1 6 pound center-cut loin of pork tied -- (6 to 7)
into a crown roast -- bones facing -- outward 1 ounce dried ancho chili peppers -- soaked in
1/2 cup hot water until softened -- seeds
carefully removed -- pureed until smooth 1/2 cup tomato puree or ketchup
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoons worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin seed
2 garlic cloves -- finely chopped,
1/4 cup good kentucky bourbon
salt and pepper 1 carrot -- roughly chopped
1 onion -- roughly chopped
1 celery stalk -- roughly chopped
1/2 cup dry white wine
3 tablespoons flour
3 tablespoons rendered pork fat
2 cups hot chicken broth
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. Ask for the chine bone which will be used to roast the meat on to avo id burning the bottom. In a saucepan over medium heat combine the pureed Ancho chili, tomato puree, 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.
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. 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.
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 si de.