IE 11 is not supported. For an optimal experience visit our site on another browser.

Pork crown roast

Servings:
Serves 12-14 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 10 pound pork rib roast (about 12-14 ribs)
  • 1/2 bunch thyme, roughly chopped
  • 1/2 bunch fresh sage, leaves roughly chopped
  • 5 clove garlic, peeled and minced

Preparation

Baking Directions:

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).