CROWN ROAST OF PORK WITH MUSTARD HERB
BUTTER
3/4 c. (1 1/2 sticks) unsalted butter, room temp.
6 tbsp. Dijon mustard
1 1/4 tsp. dried rosemary, crushed in mortar
1 1/4 tsp. dried thyme, crumbled
1/2 tsp. (scant) salt
Freshly ground pepper
3 tbsp. oriental sesame oil
1 crown roast of pork with 16 ribs (about 7 lbs.)
4 lg. garlic cloves, slivered
1/3 c. Creme Fraiche
1/2 c. chicken stock
For Mustard Butter: Cream butter using electric mixer. Beat in mustard. Mix in rosemary, thyme, salt and generous amount of pepper. Blend in sesame oil. Divide between 2 bowls. Cover 1 bowl and refrigerate while preparing roast.
Preheat oven to 350 degrees. Make small slits over entire roast. Insert garlic into slits. Stand roast on rack in roasting pan. Brush 1/3 of room temperature mustard butter over meat. Cover bone tips with foil. Place souffle dish or ramekin with same diameter as opening in roast in center of roast to hold shape. Roast pork 17 minutes per pound, about 2 hours for 7-pound roast, brushing with room temperature mustard butter every 30 minutes. Transfer roast to heated platter. Tent with foil and let stand 20 minutes.
Meanwhile, beat chilled mustard butter with electric mixer until smooth and creamy. Mix in Creme Fraiche until just incorporated. Degrease pan juices. Add stock to juices in roasting pan and bring to boil, scraping up any browned bits. Transfer to sauceboat.
Remove souffle dish from center of roast and discard foil and string. Spoon Barley Pilaf into center. Garnish with herbs. Top each serving with pan juices and mustard butter. Makes 6 servings.
CREME FRAICHE:
Makes about 1 1/3 cups. 1/3 c. sour cream
Whisk cream into sour cream in small bowl. Let stand at room temperature until thickened, 6 to 8 hours. (Can be prepared 1 week ahead and refrigerated.)
