Best 13 Crown Roast Of Pork Recipes

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Craving a tender, juicy, and flavorful crown roast of pork? Look no further! Explore our article to uncover the secrets of cooking this regal dish fit for any special occasion. From selecting the perfect pork crown roast to mastering the art of seasoning and cooking techniques, we'll guide you through every step of the process. Get ready to impress your family and friends with a crown roast that's both visually stunning and a delight to the taste buds. Discover the tips and tricks to achieving a crispy, golden-brown crust, succulent and tender meat, and a flavorful stuffing that elevates the entire dish. Let's embark on a culinary journey to create a crown roast that will be the star of any feast!

Here are our top 13 tried and tested recipes!

CROWN ROAST OF PORK



Crown Roast of Pork image

My favorite entree for Christmas and other special occasions, a crown roast is easy to prepare. Both its elegant appearance and excellent flavor are sure to impress your friends and family. (Call ahead to order a crown roast from your butcher or meat department.)

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 14 servings.

Number Of Ingredients 6

1 tablespoon dried parsley flakes
1 tablespoon canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 pork crown roast (14 ribs and about 8 pounds)
Foil or paper frills for rib ends

Steps:

  • In a small bowl, combine the parsley, oil, salt and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with pieces of foil. Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 160°. , Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil pieces. Garnish rib ends with foil or paper frills. Cut between ribs to serve.

Nutrition Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 216mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

CROWN ROAST OF PORK



Crown Roast of Pork image

Provided by Anne Burrell

Categories     main-dish

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 30

4 cloves garlic, smashed and finely chopped
1 bunch fresh rosemary, picked and finely chopped
1 bunch fresh sage, picked and finely chopped
1/2 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up
Kosher salt
Pear and Chestnut Stuffing, recipe follows
3 cloves garlic, smashed
2 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
1/2 fennel bulb, cut into 1/4-inch dice
8 cups chicken stock
2 cups dry white wine
2 bay leaves
Kosher salt
Extra-virgin olive oil
8 ounces slab bacon, cut into 1/4-inch dice
4 ribs celery, cut into 1/4-inch dice
2 Spanish onions, cut into 1/4-inch dice
1/4 fennel bulb, cut into 1/4-inch dice
Kosher salt
4 sprigs rosemary, picked and finely chopped
3 cloves garlic, smashed and finely chopped
8 ounces peeled chestnuts, coarsely chopped
3/4 cup dried cranberries
4 Anjou pears, peeled and cut into 1/2-inch dice
2 cups dry white wine
12 cups cubed crustless, stale sourdough or peasant bread
4 cups chicken stock, warmed

Steps:

  • Preheat the oven to 450 degrees F.
  • For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.
  • Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine.
  • Place the pork in a large roasting pan fitted with a pizza pan tray and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing. Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)
  • For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle everything with salt.
  • Cover the pork bones with aluminum foil to prevent the bones from burning. Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.
  • Turn the oven down to 325 degrees F.
  • Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.
  • When the pork is cooked to the proper doneness - an instant-read thermometer should read 140 to 145 degrees F - remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.
  • Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. I also like to leave them in.
  • To serve: Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce.
  • Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
  • Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.
  • Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
  • Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.

CROWN ROAST OF PORK



Crown Roast of Pork image

An easy yet impressive main dish, crown roast of pork is served with a savory mushroom stuffing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 16

Number Of Ingredients 12

8- to 10-lb pork crown roast (about 16 to 18 ribs)
2 teaspoons salt
1 teaspoon pepper
2/3 cup butter or margarine
2 medium stalks celery, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 lb fresh mushrooms, sliced (6 cups)
8 cups unseasoned croutons
1 tablespoon chopped fresh or 1 teaspoon dried sage, thyme or marjoram leaves
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
  • Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes.
  • Meanwhile, make Mushroom Stuffing. About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. Cover stuffing with foil for first 30 minutes.
  • Remove pork from oven when thermometer reads 150°F; cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 10°F, and pork will be easier to carve.) Remove foil wrapping from bone ends. To serve, spoon stuffing into bowl and cut pork between ribs.

Nutrition Facts : Calories 360, Carbohydrate 13 g, Cholesterol 110 mg, Fat 1, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 2 g, TransFat 1/2 g

CROWN ROAST OF PORK



Crown Roast of Pork image

Craig Claiborne declared this dish to be wholly American back in 1976, saying that if there were a European antecedent for a crown roast, ''we have yet to discover it.'' It is a stunning centerpiece for a holiday meal, the rare roast you will want to carve at the table and not in the kitchen. You can serve a dressing inside the finished roast, but cook it separately. As with stuffing a turkey, the process only slows and complicates the cooking process.

Provided by Sam Sifton

Categories     brunch, dinner, roasts, main course

Time 4h

Yield Serves 10 to 12.

Number Of Ingredients 7

2 tablespoons fresh thyme leaves
2 tablespoons fresh sage leaves
3 cloves of garlic, peeled
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
¼ cup extra-virgin olive oil
1 8-to-10-pound rib roast of pork, tied into a crown by you or a butcher

Steps:

  • Combine thyme, sage, garlic, salt and pepper in a mortar and pestle or a food processor, and pound or pulse to combine. Stream in olive oil and pound or pulse to make a paste.
  • Rinse the pork, and dry it very well with paper towels. Massage the herb paste all over the meat, making sure to coat both the middle and the crevices between the ribs. Place the roast in a large roasting pan, and allow to marinate and come to room temperature, approximately an hour.
  • Heat oven to 450. Roast the pork for 20 minutes, then turn the heat down to 350 and roast approximately 1½ to 2 hours longer, or until the meat, measured between the bones, registers 145 on an instant-read thermometer. Let rest 10 to 15 minutes before carving.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 50 milligrams, Sugar 0 grams

CROWN ROAST OF PORK WITH ONION AND BREAD-CRUMB STUFFING



Crown Roast of Pork with Onion and Bread-Crumb Stuffing image

Categories     Herb     Onion     Pork     Roast     Christmas     Winter     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 26

For stuffing
2 lb onions, finely chopped (6 cups)
2 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh marjoram
1 teaspoon black pepper
1 1/2 tablespoons cider vinegar
1/2 cup dry white wine
1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor
3/4 lb ground pork (usually comes with crown roast, see below)
1 cup finely chopped celery
For roast
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh marjoram or thyme
2 teaspoons salt
1/2 teaspoon black pepper
1 (9- to 10-lb) crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above)
1 1/2 cups water
For sauce
1/2 cup dry white wine
1 1/2 cups reduced-sodium chicken broth
2 teaspoons cornstarch, dissolved in 2 tablespoons water
2 tablespoons cold unsalted butter
Special Equipment
an instant-read thermometer

Steps:

  • Make stuffing:
  • Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
  • Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
  • Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
  • Cook roast and stuffing:
  • Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
  • Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
  • Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.
  • Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
  • Transfer pork to a platter and let stand 30 minutes.
  • Make sauce while pork stands:
  • Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
  • Carve pork and serve with stuffing and sauce.

CROWN ROAST OF PORK



Crown Roast of Pork image

Just as impressive as crown roast of lamb, this pork roast is heartier, easier to prepare, and significantly less expensive-but still a sight to behold.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

1 large loaf rustic bread, trimmed of crust and torn into pieces (8 cups)
6 tablespoons unsalted butter
2 cups coarsely chopped onions
1/4 cup minced garlic
12 ounces pancetta, cut into small strips
1 1/2 cups coarsely chopped prunes
1 1/2 cups pine nuts, toasted
3 tablespoons finely chopped fresh rosemary, plus sprigs (optional) for garnish
1 cup homemade or low-sodium store-bought chicken stock
1 cup dry white wine
Coarse salt and freshly ground pepper
1 crown roast of pork (8 to 10 pounds), frenched
10 Seckel pears, for garnish (optional)
10 lady apples, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Spread out bread pieces on a rimmed baking sheet. Bake until lightly toasted, about 25 minutes. Remove. Raise oven temperature to 400 degrees.
  • While bread toasts, melt butter in a large saute pan over medium-low heat. Add onions and garlic; cook, stirring occasionally, until softened and translucent, about 10 minutes. Add pancetta. Raise heat to medium-high; cook, stirring, until browned, about 5 minutes. Remove pan from heat. Stir in prunes, pine nuts, and 1 tablespoon rosemary. Transfer to a large bowl. Let cool completely.
  • Stir reserved bread, the stock, and wine into onion mixture. Season with salt and pepper, and set aside.
  • Rub pork all over with salt, pepper, and remaining 2 tablespoons rosemary. Transfer to a roasting pan. Loosely fill cavity with stuffing. Transfer remaining stuffing to a 9-by-13-inch baking dish.
  • Cover pork with foil. Roast until thickest part of pork (avoiding bones) registers 160 degrees, about 2 hours. While pork roasts: Bake stuffing, uncovered, until heated through and crisp, about 45 minutes. If desired, roast pears and apples in another 9-by-13-inch baking dish until soft and apples burst, 35 to 40 minutes.
  • Let pork stand 20 minutes. Garnish with pears, apples, and rosemary sprigs, if desired. Serve with stuffing.

STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast of Pork image

A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!

Provided by MARBALET

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Yield 10

Number Of Ingredients 12

3 tablespoons butter
¾ cup chopped onion
¼ cup chopped celery
½ cup peeled, cored and chopped tart apple
½ cup fresh bread crumbs
1 pound ground pork
½ pound ground seasoned pork sausage
½ cup chopped parsley
½ teaspoon dried sage
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
9 pounds crown pork roast

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
  • Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
  • Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
  • Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g

CROWN ROAST OF PORK WITH MUSHROOM DRESSING



Crown Roast of Pork with Mushroom Dressing image

It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 10 servings.

Number Of Ingredients 11

1 pork loin crown roast (10 to 12 ribs, about 6 to 8 pounds)
1/2 teaspoon seasoned salt
MUSHROOM DRESSING:
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1/2 cup diced celery
3 cups cubed day-old bread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
1 cup whole fresh cranberries, optional

Steps:

  • Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours. , Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into meat between ribs reads 145°, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing., If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.

Nutrition Facts : Calories 404 calories, Fat 17g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 45g protein.

THE ULTIMATE PORK CROWN ROAST



The Ultimate Pork Crown Roast image

Provided by Tyler Florence

Categories     main-dish

Time 5h45m

Yield 12 to14 servings

Number Of Ingredients 32

1/2 bunch thyme, leaves only
1/2 bunch fresh sage, leaves only
2 cloves garlic, gently smashed and paper removed
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
10 pounds pork rib roast (about 12 to 14 ribs)
Apple Pecan Stuffing, recipe follows
Gravy, recipe follows
Watercress, for garnish, optional
3 tablespoons extra-virgin olive oil, plus extra for finishing
1/2 bunch fresh sage
1/2 bunch fresh thyme
1 large Spanish onion, thinly sliced
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled and diced
1 1/2 cups raw pecans
2 eggs
3/4 cup heavy cream
1 1/2 cups low-sodium chicken stock
5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
1/4 bunch fresh flat-leaf parsley, roughly chopped
2 medium carrots, roughly chopped
1 large onion, roughly chopped
3 ribs celery, roughly chopped
1 medium turnip, peeled and roughly chopped
1 large Granny Smith apple, peeled, cored and chopped
1 clove garlic, peeled
Extra-virgin olive oil
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 cup apple liqueur (recommended: Calvados)
4 cups low-sodium chicken stock

Steps:

  • Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
  • In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
  • Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
  • Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
  • Fill the cavity with Apple Pecan Stuffing.
  • Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
  • Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
  • Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.

CROWN ROAST OF PORK AND GRAVY



Crown Roast of Pork and Gravy image

Add this rub to a crown roast of pork for added flavour and stuff the roast with Caramelized Pear and Sage Stuffing. If you are serving this to dinner guests, garnish the bone tips with paper frills just before slicing the meat. Prep time includes making rub and gravy. Found this in the Food and Style Magazine

Provided by heather in Ont

Categories     Pork

Time 3h

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon paprika
1 tablespoon chopped fresh sage (or 1 tsp dried)
1 teaspoon salt
1/4 teaspoon ground allspice
2 garlic cloves, minced
2 teaspoons vegetable oil
1 (7 -8 lb) pork crown roast (about 12 ribs)
1 tablespoon butter (if necessary)
1/4 cup all-purpose flour
1/2 cup port wine
2 cups chicken stock
1 cup pear nectar or 1 cup apple juice
salt and pepper

Steps:

  • In a small bowl, mix paprika, sage, salt. allspice with oil to form a paste.
  • Place roast in pan and spread paste with hands over entire roast. Make sure you get the cut surfaces of the individual chops.
  • Press some stuffing into centre cavity of roast (see Caramelized Pear and Sage Stuffing recipe) until it comes up to the top of the crown.
  • Roast in oven at 325 F for 20 to 25 minutes per pound or until thermometer inserted in thickest part of meat registers 160 F (about 2 1/2 to 3 hours). Halfway through cooking time, shield stuffing and bone tips with a foil to prevent over browning.
  • Using a wide lifter, transfer roast to platter, tent with foil and keep warm. Let stand for 10 minute before carving.
  • To make gravy, place roasting pan over medium heat on stovetop. There should be 3 to 4 tbsp of fat in pan - drain off any excess fat or add a little butter if necessary.
  • Whisk four into fat in pan. Cook, stirring, for 1 minute. Whisk in port and chicken stock and bring to boil, stirring up brown bits from bottom of pan.
  • Whisk in pear nectar until smooth.
  • Cook for 2-3 minutes or until mixture boils and thickens.
  • Pour through sieve into saucepan. Season with salt and pepper to taste. Keep warm until ready to use.
  • Slice between ribs to serve pork chop.

Nutrition Facts : Calories 623.3, Fat 38.3, SaturatedFat 13.3, Cholesterol 162.5, Sodium 371, Carbohydrate 8.7, Fiber 0.5, Sugar 1.5, Protein 54.8

CROWN ROAST OF PORK WITH FENNEL AND LEMON



Crown Roast of Pork with Fennel and Lemon image

Provided by Melissa Clark

Categories     dinner, main course

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 10

1 1/2 teaspoons fennel seeds
Rosemary leaves from 2 bushy sprigs
5 garlic cloves, coarsely chopped
1/4 cup sage leaves and tender sprigs
Finely grated zest of 1 lemon
1 teaspoon fennel pollen (optional)
1 tablespoon plus 1 pinch coarse kosher salt
5 tablespoons extra-virgin olive oil
1 8- to 9-pound crown roast of pork (10 to 12 ribs)
1 teaspoon cracked black pepper

Steps:

  • In small skillet, toast fennel seeds until fragrant, 1 to 2 minutes.
  • Place toasted fennel seeds, rosemary, garlic, sage, lemon zest, fennel pollen (if using) and pinch of salt in blender. Run blender briefly to chop everything up, then add olive oil, and blend until mixture becomes a paste, scraping down sides occasionally with a rubber spatula.
  • Wipe pork with paper towels, then season evenly with remaining tablespoon salt and the pepper. Smear herb paste all over meat, making sure to coat the middle and the crevices on the sides of the chops. Let marinate at room temperature for at least 2 hours, or longer in refrigerator. (Overnight is ideal.) If you've chilled the meat, bring to room temperature for at least an hour before roasting.
  • Heat oven to 450 degrees. Place roast upside down (bones down) in large roasting pan. (You can use a rack to help steady it if you like.) Roast for 20 minutes, then turn heat down to 350 and continue roasting until meat registers 145 degrees on an instant-read thermometer, about 1 1/2 to 2 hours longer. Let rest 10 minutes before carving.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 286 milligrams, Sugar 0 grams

CROWN ROAST OF PORK AND STUFFING



Crown Roast of Pork and Stuffing image

An eye and taste pleaser for any special occasion. It looks so impressive wearing the little socks - take time to make them or buy the ready made. The stuffing compliments the pork flavor. You may make the socks out of foil or I prefer colored tissue paper. Cut strips of paper approx 2 1/2 " wide by 10" long, roll the paper into a cylinder and with scissors cut down 1 1/2 " on one edge of the cylinder spacing cuts1/4" apart. wrap the uncut ends around each bone and secure with thin wire or fine thread.

Provided by Bergy

Categories     Pork

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 13

7 lbs rib roast, approx (16 ribs)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
salt and pepper
6 tablespoons margarine (do not use butter as it will brown too much)
1 cup onion, finely chopped
1/2 cup celery, finely chopped
6 cups dry breadcrumbs
2 cups apples, peeled cored and diced (use a sweeter apple like a macIntosh)
2 teaspoons poultry seasoning
1 tablespoon parsley flakes
1 cup apple juice (or a bit more)
salt and pepper

Steps:

  • Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
  • Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
  • Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
  • Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
  • Add a bit more juice if needed.
  • The stuffing should be moist enough to hold together when squeezed lightly.
  • After you have roasted the meat for 2 hours, remove it from the oven.
  • Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
  • Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
  • Fill the sleeve with the stuffing, fold foil over.
  • Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
  • Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
  • **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.

CROWN ROAST OF PORK WITH APPLE STUFFING



Crown Roast of Pork with Apple Stuffing image

Categories     Onion     Pork     Roast     Dinner     Apple     Bacon     Celery     Fall     Parsley     Jam or Jelly     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 23

For stuffing:
6 slices firm white sandwich bread, cut into 1-inch squares
3/4 stick (6 tablespoons) unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery including some leaves
11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
For roast:
1 (9- to 11-lb) crown roast of pork, rib ends frenched
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 lb sliced bacon
For pan sauce:
1 1/2 cups water
1/4 cup red-currant or apple jelly

Steps:

  • Make stuffing:
  • Preheat oven to 350°F.
  • Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
  • Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
  • Make roast:
  • Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
  • Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
  • Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
  • Make pan sauce:
  • Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
  • Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
  • Remove all foil from roast and carve into chops by cutting between ribs.

Tips:

  • Choose a crown roast of pork that is evenly sized and has a good layer of fat. This will help ensure that the roast cooks evenly and stays moist.
  • Season the roast generously with salt, pepper, and your favorite herbs and spices. This will help create a flavorful crust and keep the meat from drying out.
  • Roast the pork at a high temperature for a short amount of time to create a crispy crust. Then, reduce the temperature and continue roasting until the internal temperature reaches 145 degrees Fahrenheit.
  • Let the roast rest for at least 10 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve the crown roast of pork with your favorite sides, such as roasted vegetables, mashed potatoes, or stuffing.

Conclusion:

Crown roast of pork is a stunning and delicious dish that is perfect for special occasions. By following these tips, you can create a crown roast of pork that is sure to impress your guests. So next time you're looking for a special dish to serve, give crown roast of pork a try.

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