Glaze on This Beautiful Crown Roast

DEAR SOS: Several years ago the Food section had a holiday menu that included a wonderful Port wine-glazed crown roast of pork. When I couldn’t find my original clipping--which has drops of Port on it--I made it from memory, but I’m not sure I remembered everything! Everyone always wants the recipe.

CHRISTINE HALE

Via e-mail

DEAR CHRISTINE: Everyone? Wow. This recipe was published in December, 1994.

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Port Wine-Glazed Pork Crown Roast

Active Work Time: 15 minutes * Total Preparation Time: 2 1/2 hours

PORT WINE GLAZE

1 cup ruby Port

1/2 cup red currant jelly

Combine the wine and currant jelly in a small saucepan. Heat to a simmer. Reduce to 1/2 cup; this should take about 15 minutes. Reserve 2 tablespoons of the glaze for the sauce.

ROAST

Olive oil

1 large clove garlic, cut in half

1 (7- to 8-pound) pork crown roast

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried marjoram

Salt

Freshly ground pepper

1/4 cup brandy

1 teaspoon cornstarch

1 teaspoon water

Heat the oven to 325 degrees. Lightly brush a roasting pan with olive oil.

Rub the cut side of the garlic halves all over the surface of the roast. Sprinkle the thyme, rosemary, marjoram and salt and pepper to taste over the meat and rub it into the meat. Place the roast in the pan crown side up. Cover the tips of the bones with foil to prevent burning.

Roast until a meat thermometer reaches 155 degrees, 15 to 20 minutes per pound. Brush with the glaze during the last 15 minutes of roasting. Remove the roast to a carving board; let stand about 15 minutes before carving.

Meanwhile, pour off the juices from the pan, about 1/2 cup, into a saucepan. Add the brandy to the roasting pan, stirring to loosen any browned bits from the bottom of the pan, then add to the pan juices. Stir in the reserved 2 tablespoons of the glaze. Bring to a simmer.

Combine the cornstarch and water until blended. Stir into the sauce and bring to a boil. Stir until slightly thickened and clear, about 2 minutes. Serve a tablespoon of sauce along with each serving of roast.

12 to 14 servings. Each of 14 servings: 428 calories; 129 mg sodium; 146 mg cholesterol; 19 grams fat; 7 grams saturated fat; 8 grams carbohydrates; 49 grams protein; 0.05 gram fiber.