Ancho Chili Scented Crown Roast Of Pork
***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...
Ingredients
- 1/2cuphot water until softened -- seeds
- 1/2cuphoney
- 1/2cupred wine vinegar
- 2tablespoonworcestershire sauce
- 1tablespooncoarsely ground black pepper
- 1tablespoonground cumin seed
- 2garlic cloves -- finely chopped,
- 1onion -- roughly chopped
Directions
- 1
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 p
- 2
Ask for the chine bone which will be used to roast the meat on to avo id burning the bottom
- 3
In a saucepan over medium heat combine the pureed Ancho chili, tomato puree, honey, vinegar, Worcestershire, black pepper, ground cumin and
- 4
Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat and adding the bourbon
- 5
Season the roast with salt and pepper and brush with Ancho marinade
- 6
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
- 7
Place the roasting pan into the ov en and cook for 20 minutes before turning the heat down to 350 degrees F
- 8
Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture