📝 About This Recipe
The Crown Roast of Pork is the ultimate centerpiece for a grand celebration, offering a regal presentation that never fails to impress. This preparation features two center-cut pork loins tied into a circular 'crown,' seasoned with a fragrant blend of fresh rosemary, sage, and garlic. The center is filled with a rustic sourdough stuffing that absorbs the rich juices of the meat, creating a harmonious balance of savory, sweet, and herbal flavors.
🥗 Ingredients
The Roast
- 1 piece Crown Roast of Pork (16-18 ribs, about 8-10 lbs, tied by a butcher)
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper (freshly cracked)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Sage (finely chopped)
- 3 tablespoons Olive Oil (extra virgin)
Apple-Cranberry Stuffing
- 8 cups Sourdough bread (cubed and dried)
- 1/2 cup Unsalted Butter
- 1 large Yellow Onion (diced)
- 3 pieces Celery stalks (diced)
- 2 pieces Granny Smith Apples (peeled, cored, and diced)
- 1/2 cup Dried Cranberries
- 1.5 cups Chicken Stock (low sodium)
- 1/4 cup Fresh Parsley (chopped)
Cider Pan Gravy
- 1 cup Apple Cider (unfiltered)
- 2 tablespoons All-purpose Flour
- 1 cup Chicken Stock (for thinning)
👨🍳 Instructions
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1
Remove the pork roast from the refrigerator at least 1 hour before cooking to bring it to room temperature for even roasting.
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2
Preheat your oven to 375°F (190°C). Position the oven rack in the lower third of the oven.
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3
In a small bowl, mix the olive oil, garlic paste, rosemary, sage, salt, and pepper to create a herb rub.
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4
Pat the roast dry with paper towels. Rub the herb mixture all over the pork, ensuring you get into the crevices between the ribs.
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5
Prepare the stuffing: Melt butter in a large skillet over medium heat. Sauté the onions, celery, and apples until softened (about 8 minutes). Stir in the cranberries and parsley.
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6
In a large bowl, toss the dried bread cubes with the sautéed mixture. Gradually add chicken stock until the bread is moist but not soggy.
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7
Place the pork roast in a large roasting pan. Wrap the exposed bone tips with small pieces of aluminum foil to prevent them from burning.
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8
Loosely mound the stuffing into the center cavity of the crown. If you have extra stuffing, bake it separately in a buttered dish.
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9
Roast for 2 to 2.5 hours. After the first hour, loosely cover the stuffing with a piece of foil to prevent over-browning.
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10
Use a meat thermometer to check the thickest part of the meat (not touching bone). Remove the roast when it reaches an internal temperature of 145°F (63°C).
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11
Transfer the roast to a cutting board and let it rest for at least 20 minutes. This is crucial for the juices to redistribute.
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12
While resting, make the gravy: Place the roasting pan over medium heat on the stove. Whisk in flour to the drippings, then slowly add cider and stock, scraping up the browned bits until thickened.
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13
Remove the foil from the bone tips. To serve, cut the twine and slice between the ribs into individual chops.
💡 Chef's Tips
Always ask your butcher to 'French' the bones for a clean, professional look. Use a meat thermometer; pork is best and juiciest when cooked to medium (145°F) rather than well-done. If the stuffing is browning too quickly, a small circle of foil over the center will protect it while the meat finishes. Don't skip the resting period, or the delicious juices will run out, leaving the meat dry. For extra flair, place paper frills (available at specialty stores) over the bone tips just before serving.
🍽️ Serving Suggestions
A crisp, dry Riesling or a light Pinot Noir pairs beautifully with the pork and apples. Serve with a side of roasted Brussels sprouts with bacon and balsamic glaze. A creamy potato gratin or mashed cauliflower provides a luxurious texture contrast. Homemade cranberry sauce or a spicy plum chutney on the side adds a bright acidity.