Charming's Crown Roast with Onion Glaze
Embrace your inner royal (or villain!) with this show-stopping crown roast of pork, glistening with a savory onion glaze. Perfect for a grand meal, this dish transforms humble ingredients into a plate fit for a king, or at least a very determined prince.
Directions
- 1
Preheat oven to 350°F (175°C). Season the crown roast generously with salt and pepper, making sure to get into all the crevices.
- 2
In a large skillet over medium heat, add olive oil. Sauté the thinly sliced onions until deeply caramelized and tender, about 15-20 minutes. Stir frequently to prevent burning.
- 3
Add beef broth, red wine vinegar, brown sugar, Dijon mustard, and thyme to the skillet with the onions. Bring to a simmer and cook for 5-7 minutes, until the glaze thickens slightly.
- 4
Carefully transfer the crown roast to a large roasting pan. Brush about half of the onion glaze generously over the pork.
- 5
Roast for 2 to 2.5 hours, or until a meat thermometer inserted into the thickest part of the pork (without touching bone) reads 145°F (63°C).
- 6
During the last 30 minutes of roasting, brush the remaining glaze over the pork. If the ribs are browning too quickly, you can cover them with aluminum foil.
- 7
Once cooked, remove the roast from the oven and tent loosely with foil. Let it rest for 15-20 minutes before carving. Resting is crucial for juicy meat.
- 8
Carve between the ribs and serve the Crown Roast with the remaining pan drippings and caramelized onions. Garnish with apple slices or roasted potatoes.