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Crown Roast of Pork Made Simple

9

We get asked a lot to demystify the impressive looking dishes that you see at restaurants. Crown roasts have been intimidating cooks all over the world for a long time! They are real showstoppers when you see them, so naturally most people feel that cooking a crown roast is beyond them. Here’s a little secret: A crown roast of pork is just lots of pork rib chops that are tied up by a butcher.

 

The butcher should also give you those cute paper ‘hats’ that go over the exposed rib bones. In other words, the butcher does most of the work! Get down to your local butcher, and then wow your friends and family with our recipe!

 

Crown Roast of Pork Made Simple

Preparation time: 1 hour Cooking time: 2 to 2 1/2 hours (plus 1/2 hour standing time)

Total time: 3 1/2 to 4 hours

Servings: 8

 

 

Your ingredients:

1 crown roast of pork, Frenched and prepped by a butcher
(about 8 to 9 pounds or, depending on how meaty the ribs are, about 14 to 22 ribs)

1 1/2 tablespoons of fresh thyme

1 1/2 tablespoons of fresh sage for roasting 2 teaspoons of salt

1/4 teaspoon of freshly ground black pepper

1 cup of water 2 tablespoons of butter

4 cups of stale bread (at least a day old)

1/2 pound of Italian sausage meat

1/2 cup of onion

1/2 cup of celery 2 cups of tart Granny Smith apples

1/4 cup of fresh parsley 

 

 

How to make your Crown Roast of Pork:

1) Snip the thyme and sage, using a pair of kitchen shears, directly into a bowl and combine.

2) In another bowl, stir together the salt, pepper, and 2 tablespoons of the snipped thyme and sage. Rub this mixture onto all the side of the pork ribs. Wrap the roast in foil and allow it to sit for an hour at room temperature.

3) Cube the stale bread into 3/4 inch cubes. Melt 2 tablespoons of butter in a large sauté pan over a medium heat, and then add the cubed bread. Stir well so the cubed bread pieces are coated in melted butter. Allow them to toast so they are slightly browned on all sides. Take off heat and set aside.

4) Heat a large 4 to 6 quart pan on medium high heat. Break up the Italian sausage into small (inch sized) chunks, and then add to the pan. Make sure you don’t overcrowd the bottom of the pan.

5) Allow the sausage chunks to brown on one side (do not stir). Now flip the sausage chunks over and allows the other side to brown. Once done, pick out the sausage chunks, place on a dish and set aside.

6) Mince the onion using the coarse grate of a grater. Then, use a sharp knife and cutting board to chop the celery and apples. Use kitchen shears to easily snip the parsley. Now, preheat your oven to 350°F.

7) You should still have some butter left in your large pan but, if not, add some more butter. Heat the butter on a medium to high heat. Now, add the onions and celery. Cook for 3 to 5 minutes until the onions are translucent.

8) Add the chopped apples and cook another 3 to 4 minutes. Then, add the sausage chunks and cubed bread you set aside earlier into the pan.

9) Add the snipped parsley, the remaining 1 tablespoon of snipped thyme and sage, and mix together gently. Add salt and pepper to taste, and then remove from heat. Your stuffing is ready.

10) Place the crown roast into a shallow roasting pan and then loosely fill the center of the crown with your stuffing. Make sure you do not pack the stuffing in. Use strips of aluminum foil to cover the tips of the ribs. This will stop the bones burning and getting scorched. Add one cup of water to the roasting pan.

11) If you have leftover stuffing, butter a separate oven proof pan and add stuffing. Add 1/2 cup of water and cover with aluminum foil. Set aside.

12) Roast the crown of pork on the middle rack of oven for about 2 to 2 1/2 hours in total. Use a kitchen timer so you don't forget and leave in the oven for too long!

13) Be aware, cooking times can vary depending on the number of ribs, size of roast etc. So, insert a meat thermometer deep into the center of the pork and make sure it registers to 150°F (do not touch the bones).

14) Transfer the roast to a platter and let it stand for 30 minutes. If you had some leftover stuffing, place this into the oven for 20 to 30 minutes. Uncover the foil and then bake for another 10 minutes until the stuffing is golden in color.

15) Add the paper ‘hats’ to the rib bones. To carve the pork, use a fork to steady the roast, and then use a large sharp knife to cut down through each of the ribs and detach the pork chops. Prepare to wow your loved ones!

Comments

AshleyH#1

This recipe looks amazing! The instructions are very clear and easy to follow, which is always appreciated! The picture of the finished product is gorgeous and would go great at any dinner party.

rexryan29#2

Looks delicious! The aesthetics of this dish are simply beautiful. I strive to one day be able to make meals like this, so that I can show off to family and friends alike!

Gayle Kroeker#3

I did it yesterday for dinner with my friends and it was fantastic. Thanks a lot for idea.

Ronan #4

really really happy with how this dish turned out for me, the whole family loved it! Cant wait to use this at Christmas again and maybe thanks giving.

Sarah Hill#5

Wow what a beautiful dish! Definitely going to use this one the next time I host holidays!

Tas Pardalis#6

I like the designing i am just wondering what other things i can put with the pork for dinner with friends when they come over for dinner.

Alex#7

Very clear and concise instructions and a very tantalizing dish. This cuisine would definitely work well for many different occasions and it would be delightful to taste it

merk#8

I just cooked this beautiful dish this afternoon with my daughter and what a delightful meal we had ! This will not be the last time we get our hands dirty cooking this amazing meal!

Berti Rose#9

My husband loves Pork but I don’t. I wanted to surprise him on his birthday with a special dish and also his favorite Pork. I was searching the other sites but I nothing was as impressive and tasty as this. It was too good!! Now I too love Pork :)

Please note: comments must be approved before they are published.

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