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Video: Holiday pork crown roast

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    >>> on nbc. *

    >>> this morning on "today's holiday kitchen," one of our favorite chefs! we've got the food network 's tyler florence . he spent thanksgiving morning here with us and now is back to tackle christmas dinner . good morning.

    >> how are you?

    >> happy holidays to you.

    >> you, too.

    >> you've got crown, what -- pork roast?

    >> yeah, this is a crown pork roast, one of my favorite holiday things, really impressive, easy to make and it feeds a lot of people. that's what you've got to think about for the holidays.

    >> so, you go to the store --

    >> impressive and big.

    >> impressive and big.

    >> right.

    >> first, we go to the grocery store and ask for two of these.

    >> yes. what we have is a bone-in rack of pork. we got this from the butcher shop this morning. this is basically a bone-in rack of pork, a bunch of pork chops that aren't cut why you get this from a store, you want to make sure that the bones are frenched, don't have any meat left on them.

    >> so the butcher will do that for you.

    >> the butcher will do this for you. make a slit in between the ribs on the back side and this will give you some flex. once we start to spin this around to a circle. get it?

    >> so you buy two so you can make a complete circle.

    >> so, you'll buy two and one goes on one side and the other on the other. and what you have is a crown roast wrap.

    >> and it looks like this, but how do you wrap it together?

    >> so, string. you take a piece of twine and hold it together so it holds in place.

    >> okay.

    >> then last thing, take one piece of string and tie the two top bones, because sometimes when it heats up, it will feel like it needs to separate.

    >> right.

    >> if you tie it together, it will totally hold its shape.

    >> this will be a beautiful presentation. why the foil on top?

    >> that will keep the bones from getting too dark. also, make a little herb paste. this is rosemary, sage, garlic and olive oil .

    >> oh, yum. i could eat that just like that.

    >> it's almost like a little topper. it's really good.

    >> so, you put that all over the outside -- inside or outside as well?

    >> both, inside and out. so, we'll get a nice little smear inside the ribs, also on the outside. and make sure you get a nice little herb paste from end to end . then think about stuffing. a classic crown pork roast has a stuffing on the inside.

    >> wow.

    >> and you have some great san francisco -- where i'm living right now -- san francisco sour dough bread, caramelized onions and apples --

    >> so, you put this in the middle.

    >> right on top. this is a terrific recipe. sauteed apples, pecans, san francisco sourdough bread , eggs and --

    >> so, there's no problem with stuffing with pork roast as with a turkey, you have to be careful? different situation.

    >> no, well, you know, it is a little more exposed, so it is actually going to roast a little more quicker, and the whole thing takes a lot less time to cook this as well.

    >> look at that.

    >> so, put this right on top. stuff the whole thing. it will go in the oven 350 degrees for about 2 1/2 hours until it's golden brown .

    >> it smells delicious. let's get back to the finished product. holy goodness. look at that.

    >> this is what it will look like out of the oven. take the foil bits off and then you put this onto the platter and you take this out and you get all kinds of like oohs and ahhs and people take a look -- can i get a couple of the ooh -- ahh. all right. you get a bunch of these and all of a sudden, you get this really gorgeous roast. the recipe we gave with this for a gravy, which is really delicious, uses a french apple brandy --

    >> yeah, that's a good thing.

    >> uses turnips.

    >> have a little for yourself --

    >> just like julia child .

    >> how do you serve this? you don't want to break it apart, right?

    >> just like a turkey. let them see it for a little bit --

    >> then you take it up and cut it, or at the table.

    >> i like to slice it tableside. you cut the strings off --

    >> this is very impressive.

    >> thank you very much.

    >> i think people at your table are going to think, wow.

    >> that's what we like to do on the "today" show. nice and impressive.

    >> going to wow them. and people -- uh huh .

    >> take the string off.

    >> uh huh .

    >> got a good camera angle? here we go.

    >> he's carving it at the table. you're not going to take the stuffing out first.

    >> right, you cut the whole thing out and you get this beautiful roasted pork.

    >> wow. look at that.

    >> isn't that gorgeous? you get the stuffing on top so it's nice and crispy. corn bread , caramelized onion, apple and pecan. so, a little stuffing. and the fabulous gravy, again, has a little turnip, a beautiful sauce on top of that.

    >> and by the way, you don't have to cook all the stuffing only inside the crown roast. you can cook it in a side dish it looks like.

    >> right. so, you can make a dressing out of this, which is nice. also the turnip. you and i were talking about side dishes earlier, because this is a standing rib roast --

    >> i have to be honest, turnip pure does not sound great. tell me why it is great?

    >> turnips are delicious.

    >> what's in a tirn-up pure? he's feeding me, okay --

    >> it's almost like a mashed potato . isn't that fabulous?

    >> and it has a little something after, little oom aef. it's actually -- it's very good, i like it.

    >> it's very good.

    >> i could probably serve it without telling people what it is first.

    >> so, this is very gorgeous. this is what i'm serving at my table this year for the holidays.

    >> look at this. tyler florence , you never disappoint. thank you so much and happy holidays to you.

    >> you too. whole foods on the upper west side today, we're launching our organic baby food sprout, which is going to be really cool. if you're in new york city , come by and say hi. it will be fabulous. see you this afternoon and happy holidays .

TODAY recipes
updated 12/22/2009 9:51:44 AM ET 2009-12-22T14:51:44

Recipe: Pork crown roast

Time: 3 hours

  • 10-lb pork rib roast (about 12-14 ribs)
  • 1/2 bunch thyme, roughly chopped
  • 1/2 bunch of fresh sage, leaves roughly chopped
  • 5 cloves of garlic, peeled and minced
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • Apple Pecan Stuffing (recipe below)

Preheat oven to 375 degrees F and set a rack in the bottom third of the oven so the roast will fit completely inside.

In a small mixing bowl combine roughly chopped thyme, sage, minced garlic, salt and pepper. Stir to combine and wet with olive oil. 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.

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. Place in a turkey roaster on a rack. Using a brush, smear all over with the seasoning paste, ensuring to get it all over. Fill the cavity with apple-pecan stuffing (recipe follows).

Cover the tips of the rib bones with foil, then place the whole roast in the oven and bake for 2 hours and 30 minutes — a meat thermometer inserted near the bone should read 150 degrees F when done. Cover the stuffing with foil if it becomes too brown during the cooking process. Remove from the oven and allow to rest for 30 minutes before cutting.

Serve with stuffing and gravy (see recipes below).

Serving Size

Serves 12-14

Recipe: Apple pecan stuffing

Time: 30 minutes

  • 3 tablespoons extra-virgin olive oil
  • 1 clove of garlic, gently bashed with the side of your knife
  • 1 bunch fresh sage, whole on stem
  • 4 sprigs fresh thyme
  • 2 large onions, roughly chopped
  • 3 Granny Smith apples, peeled and cut into small wedges
  • 1 1/2 cups raw pecans
  • 5 cups of hand-torn sourdough bread (crusts removed)
  • 2 large eggs
  • 3/4 cup heavy cream
  • 1 1/2 cups low-sodium chicken stock
  • 1/4 bunch fresh flat-leaf parsley, roughly chopped
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil

Set a large saute pan over medium heat and add olive oil, garlic, sage and thyme. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and set aside on a paper towel to drain.

These will be used as a garnish. 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 apple wedges and pecans. Gently saute until pecans are lightly toasted and apples are just cooked slightly, about 3-5 minutes.

In a large mixing bowl combine eggs, cream and chicken stock and stir with a whisk. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing well. Season and finish with a drizzle of olive oil.

Stuff into cavity of pork crown roast and cook accordingly with roast. Cover with foil during cooking if the top becomes too brown. Garnish roast with fried sage.

Serving Size

Yield: about 4 cups

Recipe: Gravy

Time: 25 minutes

  • 2 medium carrots, roughly chopped
  • 1 large onion, roughly chopped
  • 3 ribs of celery, roughly chopped
  • 1 turnip, peeled and chopped
  • 1 large Granny Smith apple, peeled, cored and chopped
  • 1 clove of garlic, peeled
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons flour
  • 1 quart low-sodium chicken stock
  • 4 tablespoons unsalted butter, cold, cut into cubes
  • 1 cup of apple liqueur - Calvados

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 over medium-high heat on the stove top. Add a 2-count of olive oil, then add vegetable pulp. Sweat for 7-8 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. 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. Add a splash of Calvados. 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.

Add cold butter cubes and swirl to dissolve them. This thickens the sauce and adds a glossy finish and richness. Serve with roast and stuffing.

Serving Size

Yield: 3 cups


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