Keto Kurobuta Pork Crown Roast
BY: Liz Williams
- 6 cloves garlic
- ¼ cup fresh sage
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, chopped
- ¼ cup olive oil
- 1 tablespoon sea salt
- Kurobuta crown roast Buy Now
Keto Mushroom Sauce
- 4 cups mushrooms, sliced
- 4 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons rosemary, minced
- 1 cup dry white wine
- 2 cups heavy cream or half and half
- Salt & pepper
The night before in a food processor, add garlic, herbs and salt. Begin to pulse and add in olive oil slowly to create a paste. Generously cover the crown roast with the herb mixture and place in the refrigerator overnight.
Preheat your grill or oven to 450° F.
Place the crown roast in a roasting pan with the rib side down. The fat and juices from the roast will run down on the ribs and keep them from charring. Roast for 20 minutes at 450°F degrees then turn your oven or grill down to 250°F
Continue to cook until the roast reaches an internal temp of 140°F. This will take about 2 hours. While your roast is cooking, prepare the mushroom sauce.
When the internal temp of the crown roast, measured at the thickest part of a chop, reaches 140°F remove from the oven or grill. Allow the roast to rest 10 minutes. Cut the twine around the crown roast and slice between the ribs to cut individual pork chops. Serve with mushroom sauce.
While your roast is cooking, prepare the mushroom sauce. In a large skillet over medium high heat, add butter, mushrooms and garlic. Saute for 5-7 minutes.
Add rosemary, parsley, and white wine to the mushrooms and let simmer over medium heat until the wine has reduced.
Add the cream and simmer on low for 4-6 minutes or until sauce thickens.
When the roast is out of the oven or off the grill, add any drippings from the roasting pan to the mushroom sauce. Season to taste with salt and pepper.