Global flavors inspire holiday dinners
(Family Features) According to the National Pork Board’s second annual “Holiday Table Trends” survey, eight out of ten Americans want to incorporate global flavors into their holiday menu this year. Experiencing new cultures through food is becoming a flavorful pastime, as evidenced by the increased popularity of fusion cuisine, food trucks and ethnic ingredients.
However, among the top-ranked cuisines (including Spanish, Cajun and Asian), homey Italian is still the international flavor cooks are most excited to incorporating into their holiday meals.
To help satisfy this craving for Mediterranean fare, reinvigorate your holiday classic dinner with a new crown roast of pork recipe. Parsley, oregano, thyme and rosemary herbs typically found in Italian seasoning blends enhance the savory qualities of pork. For extra flavor, you can enhance the sauce with the addition of aromatic vegetables like fennel and tomatoes or by swapping Parmesan cheese for more pungent gorgonzola.
For more on the survey, holiday tips and recipes, visit www.PorkBeInspired.com
Italian Herbed Crown Roast of Pork with Italian Sausage and Parmesan Dressing
Prep time: 50 minutes
Cook time: About 2 3/4 hours
Yield: 16 servings
- 1 16-rib pork rib crown roast (about 8 pounds)
- 4 tablespoons dried Italian herb blend, divided
- Salt and pepper
- 1 1/2 pounds sweet Italian sausage, casings removed
- 8 tablespoons unsalted butter, divided, plus more for casserole dish
- 2 red bell peppers, cored, seeded, cut into 1/2-inch dice
- 2 onions, cut into 1/2-inch dice
- 1 pound crusty Italian bread, cut into 3/4-inch pieces
- 1 cup shredded Parmesan cheese
- 4 1/2 cups chicken broth, divided
- 1 cup dry red wine, preferably Italian
- 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
Directions: Preheat oven to 350°F.
Place pork in shallow roasting pan. Sprinkle with two tablespoons herb blend; season with salt and pepper. Roast until temperature towards interior of crown reaches 145°F, about 2 1/4 hours.
While pork is roasting, make dressing: In large skillet over medium heat, cook sausage, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Use slotted spoon to transfer sausage to large bowl.
Add two tablespoons butter to skillet; melt over medium heat. Add bell pepper and onion. Cook, until very tender, 10 to 12 minutes. Transfer mixture to bowl with sausage. Add bread, cheese and remaining 2 tablespoons herb blend to bowl. Add 1 1/2 cups broth, stirring to evenly moisten. Season with salt and pepper. Spoon mixture into buttered 2 1/2-quart casserole dish. Cut 2 tablespoons remaining butter into pea-sized pieces; dot them over the top.
About 30 minutes before pork is done, cover dressing with foil and bake 30 minutes.
When pork is done, transfer to cutting board; rest 20 minutes. Remove foil from dressing; continue cooking until top is crisp and golden, about 20 minutes.
Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add wine and remaining 3 cups broth. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add remaining 4 tablespoons butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.
Slice roast. Serve with dressing and pan sauce.
Courtesy of Family Features