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Calvados and Maple Glazed Crown Roast of Pork with Spice Roasted Apples

By: By Marge Perry and David Bonom

This pork crown roast makes a stunning centerpiece to your holiday meal. But it is hardly just about the roast’s glorious good looks: the spice-rubbed crust is baked in for enduring flavor before the warm, sweet glaze, with just a hint of heat, is brushed over the surface. Just when you think it can’t get much better, the crown is anointed with chunky apple wedges tossed with savory sage and sweet cinnamon and baked until the both the apples and the pork are moist, tender, and just cooked through.

Ingredients

Kurobuta Rack of Pork

  • 1 Kurobuta Rack of Pork Buy Now
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Calvados and Maple Glaze

  • 1/2 cup Calvados brandy
  • 1/2 cup maple syrup
  • 1 cinnamon stick
  • 1/4 teaspoon cayenne pepper

Apples

  • 5 Granny Smith apples, 2 1/2 pounds, peeled, cored and cut into 8 wedges each
  • 2 tablespoons light brown sugar
  • 1 tablespoon chopped fresh sage
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Kurobuta Rack of Pork

Preheat the oven to 425°
Rub the pork all over with 1 tablespoon of the oil. Combine the rosemary, cumin, garlic powder, salt and pepper in a small bowl. Rub the mixture all over the pork and let stand at room temperature for 30 minutes.
While pork comes to room temperature create the glaze.
Transfer the pork to an oiled rimmed baking sheet. Roast the pork for 30 minutes then brush with 1/2 of the calvados mixture. Reduce the oven temperature and roast 30 minutes longer.
Remove the pork from the oven, brush with the remaining Calvados mixture and fill the area inside the bones with the apples. Arrange the remaining apple wedges around the roast on the baking sheet.
Return the pork to the oven and roast 30 minutes longer. Brush the apples and pork with any pan juices. Continue roasting until an instant read thermometer inserted into the thickest portion of the roast registers 145°F, about 20-25 minutes longer.
Remove from the oven and let rest 10-15 minutes.
Remove the string from around the roast and transfer the apples to a serving platter. Cut the roast between the bones into chops and spoon any pan juices over pork to serve.

Calvados and Maple Glaze

Combine the Calvados, maple syrup, cinnamon stick and cayenne pepper in a small saucepan over medium-high heat.
Bring the mixture to a boil and cook until thick enough to leave a thin coating on the back of a spoon, about 5-6 minutes. Remove from the heat.

Apples

Combine the remaining 1 tablespoon oil, apples, sugar, sage, cinnamon and nutmeg in a bowl.