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Sauce for Pork Crown Rib Roast ?

Village Idiot
Village Idiot Posts: 6,959
edited November -0001 in EggHead Forum
I'm going to fix a Pork Crown Rib Roast for New Year's Eve, and I think I need a side sauce for it. Prime Rib has horseradish, BBQ brisket has BBQ dipping sauce, so I think I need something too. I would think it should be on the sweet side.

Anybody have an idea or recipe for me?

Thanks.
__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Sure do! Figs and port. It's from Giada and is her sauce for a pork loin roast. I've done it a couple of times and really like it!

    http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-loin-with-fig-and-port-sauce-recipe/index.html

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Village Idiot
    Village Idiot Posts: 6,959
    That sounds really good, Michael. Thanks !

    Hmmm, black dried Mission figs. Probably not at Wal-Mart. :laugh:
    Also, my wife's port is 20 year old stuff. I think a trip to the liquor store is in order.

    Thanks again.

    Anyone else?
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Carolina Q
    Carolina Q Posts: 14,831
    Nope, no 20 year old port for me either! I find dried mission figs in a sealed pouch in the section where they sell raisins and such. Never tried Walmart, just my regular garden variety grocery store. Good luck. Hope you enjoy it!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Village Idiot
    Village Idiot Posts: 6,959
    Michael,

    I found the black mission figs at an upscale grocery near me. Stopped at the liquor store on the way home and got 5 year old port. It's boiling now.

    I'll let you know. Thanks again.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Carolina Q
    Carolina Q Posts: 14,831
    Hey, Gary... found another one for you! I was looking for a pic of the fig sauce

    fig%20sauce.jpg

    and found it on some guy's blog. He has a modified recipe which he says is a cross between the one I posted and one from Williams-Sonoma. Didn't pay enough attention to note the differences, but you can check it out. Mine is not quite this thick, but it looks like he uses more figs than Giada calls for.

    What I also found was another sweet sauce recipe called Orange Caramel Sauce. He used it on pork tenderloin. Looks more like a glaze to me and I don't get the caramel part either, since it doesn't seem to have any. Still the pic looked good and the ingredients sounded tasty so I thought I'd point it out.

    caramel%20orange%20pork.jpg

    The blog with these recipes (and more) is here...

    http://www.slowtrav.com/blog/palma/2008/08/

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Village Idiot
    Village Idiot Posts: 6,959
    Thanks again, Michael.

    I had already finished the sauce when I read your last post. Giada's sauce was more thin than I had envisioned, so I put it back into the pot, added 5 figs and 2 rosemary twigs, and boiled for about 4 minutes then blended again.

    It's thicker now. I would be pressing my luck to try to tweek it more. :laugh: The orange sauce looks good too, and I'm coming back to that for the next time.

    Thanks again and Happy New Year !!!!!
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Carolina Q
    Carolina Q Posts: 14,831
    Ah, I didn't realize you were doing the sauce tonight. I hope you like it! It's good cold on a leftover pork sandwich too. :)

    And Happy New Year to you too!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Frank from Houma
    Frank from Houma Posts: 5,755
    If you make little paper hats, you will be ridiculed and all the other reindeer won't play with you. :laugh:

    Halloween Crown - Yes I was considered a Crown Nerd for making Halloween hats B)

    IMG_0103800x600.jpg
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  • Village Idiot
    Village Idiot Posts: 6,959
    Frank,

    Looks really good !


    Did you put rub on the roast?
    Did you cook it at about 350° ?
    What temp did you pull it? 150°?
    Did you tent it?
    How long did it take to cook?
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Gary - Check out the full post

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=753161#753161

    Smoked at 250 with pecan. Pulled at 150 - can't recall how long it took - probably 5-6 hours.
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Now that last nights Crown and Coronas have worn off, my memory is a little better. B)

    Since I was giving the whole roast away and it was going to be reheated in a microwave on a boat, my target temp was 160. The sausage in the cavity was the last part to get to 160 and some of the roast went into the 170s. Still was mightyfine but I'll leave out the sausage next time and pull at 150.
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