Courtesy Yvan Lemoine, executive chef, Union Fare, New York City
This beautiful crown roast shines with a red wine and Port glaze that’s infused with a mix of wintery spices. It was created for Wine Enthusiast by Yvan Lemoine, executive chef of the new Union Fare, a restaurant and food hall in New York City’s Union Square neighborhood.
Published: December 12, 2016
Ingredients
Directions
Have butcher clean, remove fat cap and french bones.
Combine red wine and ½ cup spiced wine glaze. Marinate pork overnight in mixture. Remove and pat dry. Using spice grinder, grind garlic, dried spices and ginger into paste. Rub pork with paste. Season heavily with salt and pepper.
Stand meat up. Form into circle with bones curving out and loins tucked in middle. (You may need to make small incisions at base of each chop.) Truss with twine. Place in roasting pan. Cover bones with aluminum foil to avoid burning. Place thyme and rosemary sprigs in center.
Preheat oven to 350˚F. Roast pork for 45 minutes. Remove foil and continue roasting until internal temperature reaches 155˚F, 15–20 minutes. Remove roast from oven and let rest 30 minutes. As roast rests, internal temperature will reach 160˚F. Leave oven at 350˚F for finishing later.
Using pastry brush, paint roast with remaining spiced wine glaze 20 minutes before serving. Return to oven and reheat for 15 minutes. Remove from oven, and transfer roast to large platter. Place herb bouquet, if using, in center and bring to table. Cut between ribs to serve one chop per guest. Serves 8, with two ribs left over.
Spiced Wine Glaze Ingredients
Spiced Wine Glaze Directions
In large saucepan, combine Port, red wine, cinnamon stick, vanilla, ginger, dried spices, orange peel, honey and figs in saucepan. Cook, covered, over low heat until figs are soft and mixture thickens, 15–20 minutes.
Strain mixture. Set aside fruit, spices and orange peel. Add pectin to mixture. Using a handheld blender, purée until smooth.
Return mixture to pot, and bring to boil. Strain again, and place pot or bowl over ice to cool. Cool strained fruit and spices. When cooled, blend fruit and spices back into glaze.
