Thanksgiving has passed, Black Friday has sailed, and Cyber Monday expired; Christmastime is here with hustle, bustle, and cheer! To help you get ready for A Very Merry Grilled Christmas, here is a showstopper to stop Santa in his tracks: Pork Crown Roast on the Grill. Featuring a herb and Gin marinade, sweet fig glaze, and a lemony mustard sauce, the flavors match the presentation to make your Christmas table the talk of the town.
Such a display is actually pretty simple and only requires time and patience. Marinate the roast to infuse moisture and spices in a combination of olive oil, gin, oregano, lemon juice, Worcestershire sauce, salt, thyme, chili powder, and pepper. Prepare the sweet fig glaze by reducing fig preserves in a saucepan with gin and water. Prepare the roast for grilling by wrapping the protruding bones in foil to keep them from burning, and preheat the grill for medium-high heat. Grill roast over indirect heat for 2 to 2½ hours, and during last 40 minutes begin basting continuously with fig glaze to form thick caramelization. When finished, serve with lemony mustard sauce for a beautifully seasoned bite layered with fresh aromatics. No mistletoe needed, your family will adorn you with love for this masterpiece. So have yourself A Very Merry Grilled Christmas from Summerset.
Pork Crown Roast on the Grill Ingredients
- 1 pork crown roast (10-12 bone)
For the Marinade:
- 1/3 cup/80 mL olive oil
- 1/4 cup/60 mL Gin
- 1/4 cup/60 mL fresh oregano (chopped)
- 1 lemon (juiced)
- 2 teaspoons/10 mL Worcestershire sauce
- 1 1/2 teaspoons/7.5 mL salt (sea salt)
- 1 teaspoon/5 mL fresh thyme
- 1/2 teaspoon/2.5 mL mild chili powder
- 1/2 teaspoon/2.5 mL black pepper
For the Glaze:
- 1 cup/240 mL fig preserves
- 2 tablespoons/30 mL water
- 1 tablespoon/15 mL Gin
For the Sauce:
- 1 small shallot (finely chopped)
- 2 tablespoons/30 mL olive oil
- 1 lemon (juice and zest)
- 1 1/2 cups/260 mL chicken broth
- 2 tablespoons/30 mL mustard (Dijon)
- Optional: 1 tablespoon/15 mL white wine
- 6 to 8 whole peppercorns
- 1/2 teaspoon/2.5 mL salt (sea salt)
- 1/4 cup water
- 1 teaspoon cornstarch (heaping)
Pork Crown Roast on the Grill Directions
- Combine marinade ingredients in medium plastic or glass bowl. Stir ingredients until well mixed through.
- Place roast into a large resealable plastic bag. Pour marinade ingredients into bag making sure only the meat portion is covered. Seal and place into a refrigerator in a standing position, meat side on the bottom, bones on top. Marinate for 4-6 hours.
- While roast is marinating, prepare the glaze. Simply add all glaze ingredients to a saucepan and simmer until fig preserves are melted through. Once all ingredients are well combined, remove the pan from heat and let glaze cool to room temperature before using.
- Preheat grill for medium-high heat.
- Remove crown roast from bag and discard marinade. Wrap each bone with aluminum foil, so they do not burn during the cooking process. Place roast onto the grill and cook over indirect heat for 2 to 2 1/2 hours, depending on size and thickness of roast. Toward the last 40 minutes of cooking, baste with fig glaze continuously. Once the meat reaches 160-165 degrees in multiple locations, it is time to take off the grill. Place onto a large cutting board and tent with aluminum foil. Let rest for 10 minutes before carving.
- To prepare serving sauce, heat olive oil in a large pan. Add shallots and cook for 2-3 minutes constantly stirring, add chicken broth and bring to a light bubble for 1-2 minutes. Add remaining ingredients and let simmer for 8-10 minutes, stirring occasionally. To thicken the sauce, simply combine 1/4 cup/60 mL of cold water with 1 heaping teaspoon of cornstarch in a small dish. Increase heat to medium-high on the stove, letting the sauce come to a bubble. Slowly pour in cornstarch mixture, making sure to stir so lumps do not form. A whisk is your best friend for this job. The sauce should thicken quickly. Once this happens, remove the pan from heat.
- To serve, cut away the twine used to secure the roast. Remove foil from bones, and cut each portion between the bone, exposing a nice thick bone-in chop. Top meat with sauce and enjoy with your favorite side dishes.
Taken from TheSpruceEats.com
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