Gala Crown Roast of Pork

Name: Gala Crown Roast of Pork
Yield: Serves 9
Ingredients: 1 tablespoon chopped sage; ⅓ cup loosely packed finely chopped flat-leaf parsley; ¼ pound yellow onion, cut into ¼-inch dice (about ⅔ cup); 1 tablespoon olive oil; ½ teaspoon caraway seeds; 1½ cups cooked quinoa; Lots of Freshly ground black pepper; 1 tablespoon kosher salt; 1 ounce dried porcini; ⅔ ounce dried oyster mushroom slices; 1 full crown roast of pork, chine bone removed, bones frenched, bones at spine end cut apart to facilitate carving (done by a good butcher); ¼ pound dried morels, preferably small

Preparation info

Serves
9

Difficulty
Medium

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

The ingredients alone make this a gala dish, but it is not all money and show. It is delicious. It goes very well with steamed broccoli.

Ingredients

1 full crown roast of pork, chine bone removed, bones frenched, bones at spine end cut apart to facilitate carving (done by a good butcher)
¼ pound dried morels, preferably small

Method

Carefully check the inside of the roast. Remember that the inside of the circle is the side of the roast normally on the outside. With a sharp pointed knife, remove as much extra fat as possible from the inside. If the butcher has not already done it, make little wrappings of aluminum foil to cover the exposed top bones. Place the roast in a pan large enough to hold it comfortably.

Boil