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We wanted to do something different and extra special for one of our Holiday dinners. Patti loved the idea of a crown roast of pork; Ken loved the frilly gold crowns on the frenched pork bones. We’ve mentioned many times the lovely folks we meet at the Murrieta Farmer’s Market. Well, a delightful family named Allee including their precious little daughter Amelia made us some maple mustard. It’s their secret recipe, but various supermarkets have it, too. It was the perfect glaze for our crown roast of pork.
We do all our cooking outside on our grills, but for oven conversions check out our website:
Ингредиенты
- 1 6lb. crown roast of pork, with the bones frenched
- Glaze
- 1 cup maple flavored mustard
- 1 Tablespoon fresh minced garlic
- 1 ½ teaspoons Green Mountain Grills Pork Rub
- ½ cup dry white wine or apple juice
- Dried cranberries, for garnish
Инструкции
- In large lightly greased cast iron skillet, place pork roast bones up. Cover the bones with foil so they don’t burn. There will be a layer of fat on the base of your roast to help keep it moist.
- In small bowl blend all of your glaze ingredients. Brush generously all over the roast. Insert the remote meat probe if you are using one and you’re ready for the grill. We smoked this for 30 minutes then turned up the heat because we were ready to eat. We did give it a kiss of maple smoke as it was roasting with a “Wedgie Boost” as I call it.
- To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
- Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
- I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
- So, after the grill comes up to temp and burns clean turn it back down to smoke ½ hour @ 150 (65c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 150 degrees (65c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
- After 30 minutes, turn the (Temperature Control) up to 350 degrees (177c). We did our roast for 2 hours here looking for an internal temperature 140 degrees (60c). (U.S.D.A. Safe is 145 degrees 62c) Pull your roast off, cover it with foil and let it rest for 10 minutes. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 6 servings | |
| Calories 145 | |
| Calories from Fat 18 | 12% |
| Total Fat 2.04g | 3% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 38mg | 2% |
| Potassium 101mg | 3% |
| Total Carbs 28.5g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 23.73g | 16% |
| Protein 0.57g | 1% |
