Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree

Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup Calvados (apple brandy)
  • ½ cup Calvados (apple brandy)
  • 2 tablespoons half-and-half
  • 4 cups chopped peeled Granny Smith apple (about 1 1/2 pounds)
  • ½ teaspoon salt
  • 2 tablespoons Calvados (apple brandy)
  • ½ cup Calvados (apple brandy)
  • + 29 more ingredients
    • ½ teaspoon salt
    • 1 cup bottled chestnuts
    • 2 tablespoons Calvados (apple brandy)
    • ¼ cup maple syrup
    • 1 cup bottled chestnuts
    • 1 teaspoon finely chopped fresh sage
    • ¼ cup maple syrup
    • ½ cup Calvados (apple brandy)
    • 1 teaspoon finely chopped fresh sage
    • 2 tablespoons maple syrup
    • 2 tablespoons half-and-half
    • 1/3 cup packed brown sugar
    • 2 tablespoons maple syrup
    • 1 teaspoon freshly ground black pepper
    • 1/3 cup packed brown sugar
    • 1 ½ teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1 ½ teaspoons salt
    • Cooking spray
    • Cooking spray
    • 1 sage sprig
    • 1 sage sprig
    • 1 (16-rib) crown roast of pork (about 10 1/4 pounds), trimmed
    • 1 (16-rib) crown roast of pork (about 10 1/4 pounds), trimmed
    • 4 cups chopped peeled Granny Smith apple (about 1 1/2 pounds)
    • Roast:
    • Puree:
    • Roast:
    • Puree:

Preheat oven to 450°. To prepare roast, combine 1/2 cup Calvados, 1/4 cup syrup, and sage sprig in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; discard sage sprig. Lightly coat roast with cooking spray; rub 1 1/2...

View full recipe at My Recipes

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