- Posted March 2, 2013 by
Crown Roast of Pork
This recipe for crown roast of pork is a feast fit for a king. It makes an impressive presentation and a definite showstopper, making it the perfect entree for the holidays or a special occasion. A crown roast of pork is the rib section of the pork formed and tied into a circle. In this home cooking recipe, the roast pork is seasoned and stuffed with onions sautéed in butter and combined with wafers, apples, chicken stock, pecans, dates, cinnamon, marjoram, celery seed, salt and pepper. After it is baked in the oven, the crown roast of pork turns into a succulent surprise that makes a festive presentation beautiful and large enough to become the centerpiece of a holiday display.
The tastiest of all cuts, the crown roast is a real treat that few can resist. The crown roast of pork consists of two rib racks, typically 12 ribs from one pork loin, bent to form a circle and tied together with a kitchen twine. The bottom of the crown makes up the meatiest portion of the ribs, allowing the crown to face inward. The rib chops are slightly cracked and cut at the bone, called “frenched,” so that they can be bent into the crown shape.
Typically, you will need to order a crown roast of pork from a butcher shop or a gourmet market ahead of time. It is not usually found in the supermarket already made. You can make the crown yourself, “frenching” the bones so you can form the two ribs into a crown or let you butcher do it for you. An inch of meat is usually trimmed from the top of the bone for the roast to resemble a crown.
To make your own crown roast of pork, buy two pork racks and tie them to form a circular crown. Leave the big slab of fat on the roast if you want a moist and juicy meat after it is baked. You can trim off the fat after the roast is cooked.
1 cup chopped onion
½ cup butter
9 ¾ oz. Triscuit wafers, crumbled under a rolling pin.
3 cups finely chopped apple (peeled and cored)
1 ½ cups chicken stock
1 cup coarsely chopped pecans
½ cup chopped dates
½ teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon celery seed
½ teaspoon freshly ground pepper
1 crown roast of pork (10 to 12 lbs.)
Preheat the oven to 325 degrees F. Place the butter in a large skillet over medium high heat. Once the butter is melted, add the onion and saute until tender. Add the crumbs, apple, stock, pecans, dates, cinnamon, salt, marjoram, celery seed, and pepper. Stir well. Spoon this stuffing into the center of the crown roast.
Cover the stuffing with foil and bake any remaining stuffing in a covered casserole dish. Bake the roast for 4 to 4 ½ hours, or until an insta-read thermometer reads 170 degrees F.