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Mini Crown of Pork with Fresh Herbs
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Mini-couronne-porc-herbes-fraiches-148.jpg
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In a pot big enough to hold the mini-crown, pour the wine and add a third of the fresh herbs and the onion. Set aside part of the marinade.Marinate the mini-crown for 30 minutes in the rest of the marinade, coating it frequently. Cover the pot with plastic wrap to prevent any loss of flavour.Preheat the oven to 180°C/350°F.Remove the mini-crown from the marinade and drain well. Set aside the marinade.Generously coat the mini-crown with mustard, especially the ends. Sprinkle with the rest of the fresh herbs.Put in a roasting pan and place in the oven for about 45 to 60 minutes.Remove the crown from the roasting pan and keep warm by covering it with a sheet of aluminum foil (not tightly).Deglaze the bottom of the roasting pan with the reserved marinade and add the chicken broth.Reduce to 1/4 on high heat.Remove from the heat and add the butter, stirring using the back of a spoon to thicken the sauce.1Pour around the mini-crown and serve.
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Metro
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2 1/2 lb (1,25 kg) mini crown of pork
1/2 cup (125 mL) red wine
1/4 cup (60 mL) mixed fresh herbs (rosemary, parsley and thyme)
1 onion, chopped
sufficient quantity, Dijon mustard
2/3 cup (170 mL) chicken broth
salt and pepper to taste
Mini Crown of Pork with Fresh Herbs
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
1:00
Preparation
1:30
COOKING
3:00
TOTAL TIME
Ingredients
-
2 1/2 lb
(1,25 kg)mini crown of pork
-
1/2 cup
(125 mL)red wine
-
1/4 cup
(60 mL)mixed fresh herbs (rosemary, parsley and thyme)
-
1
onion, chopped
-
sufficient quantity, Dijon mustard
-
2/3 cup
(170 mL)chicken broth
-
salt and pepper to taste
Preparation
In a pot big enough to hold the mini-crown, pour the wine and add a third of the fresh herbs and the onion. Set aside part of the marinade.
Marinate the mini-crown for 30 minutes in the rest of the marinade, coating it frequently. Cover the pot with plastic wrap to prevent any loss of flavour.
Preheat the oven to 180°C/350°F.
Remove the mini-crown from the marinade and drain well. Set aside the marinade.
Generously coat the mini-crown with mustard, especially the ends. Sprinkle with the rest of the fresh herbs.
Put in a roasting pan and place in the oven for about 45 to 60 minutes.
Remove the crown from the roasting pan and keep warm by covering it with a sheet of aluminum foil (not tightly).
Deglaze the bottom of the roasting pan with the reserved marinade and add the chicken broth.
Reduce to 1/4 on high heat.
Remove from the heat and add the butter, stirring using the back of a spoon to thicken the sauce.
1
Pour around the mini-crown and serve.
Source :
Metro
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Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
