Mini Crown of Pork with Fresh Herbs

Mini Crown of Pork with Fresh Herbs
  • 4 servings
  • 1:00 Preparation
  • 1:30 Cooking
  • 3:00 Total Time


Add all
  • 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


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.


Pour around the mini-crown and serve.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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