📝 About This Recipe
The Crown Roast of Pork is the ultimate showstopper of classical holiday entertaining, offering a regal presentation that commands the center of any table. This recipe features two center-cut pork loins tied into a magnificent circle, seasoned with a fragrant blend of rosemary, sage, and garlic to enhance the meat's natural sweetness. Filled with a savory-sweet bread stuffing and roasted to succulent perfection, it is a masterpiece of texture and flavor that celebrates the best of traditional roasting techniques.
🥗 Ingredients
The Roast
- 1 piece Crown Roast of Pork (16-18 ribs, approximately 8-10 lbs, tied by a butcher)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (freshly cracked)
- 3 tablespoons Olive Oil (extra virgin)
Garlic-Herb Rub
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Sage (finely chopped)
- 1 tablespoon Lemon Zest (from one large lemon)
Spiced Apple Stuffing
- 4 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (diced)
- 2 medium Granny Smith Apples (peeled, cored, and cubed)
- 6 cups Dried Bread Cubes (sourdough or brioche)
- 1.5 cups Chicken Stock (low sodium)
- 1/2 cup Dried Cranberries
👨🍳 Instructions
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1
Remove the pork roast from the refrigerator 1 hour before cooking to bring it to room temperature. This ensures even cooking throughout the thick cut of meat.
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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, combine the minced garlic, chopped rosemary, sage, lemon zest, olive oil, salt, and pepper to create a thick herb paste.
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4
Pat the pork roast completely dry with paper towels. Rub the herb paste generously all over the meat, including the internal cavity and between the ribs.
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5
Wrap the exposed bone tips with small pieces of aluminum foil. This prevents them from charring and becoming brittle during the long roasting process.
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6
Prepare the stuffing: Melt butter in a large skillet over medium heat. Sauté the onion and celery until softened (about 5-7 minutes). Add the apples and cook for another 3 minutes.
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7
In a large mixing bowl, toss the bread cubes with the sautéed vegetables, cranberries, and chicken stock until the bread is moist but not soggy.
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8
Place the pork roast in a heavy roasting pan. Loosely mound the stuffing into the center of the crown. Any extra stuffing can be baked separately in a buttered dish.
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9
Place the roast in the oven and bake for 30 minutes at 375°F to sear the exterior and lock in juices.
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10
Reduce the oven temperature to 325°F (165°C). Continue roasting for approximately 1.5 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reaches 145°F (63°C).
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11
During the last 30 minutes of cooking, if the stuffing is browning too quickly, tent the center loosely with a piece of foil.
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12
Remove the roast from the oven. Transfer it to a cutting board or serving platter and let it rest for at least 20-30 minutes. This is crucial for the juices to redistribute.
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13
Remove the foil from the bone tips. To serve, cut between the ribs to carve individual chops, serving each with a generous spoonful of the central stuffing.
💡 Chef's Tips
Always ask your butcher to 'French' the bones for a clean, professional look. Use a meat thermometer; pork is best enjoyed at medium (145°F) to keep it juicy rather than well-done and dry. If the stuffing seems too dry before putting it in the roast, add a splash more stock or a beaten egg for better binding. Don't skip the resting period! Cutting too early will cause all the flavorful juices to run out onto the board. For extra flair, replace the foil tips with paper frills (manchettes) or small crab apples just before serving.
🍽️ Serving Suggestions
Serve with a side of roasted root vegetables like honey-glazed carrots or parsnips. A crisp, dry Riesling or a light Pinot Noir pairs beautifully with the pork and apples. Classic creamy mashed potatoes or a cauliflower purée make an excellent base for the plate. Offer a side of homemade apple sauce or a cranberry-orange relish to cut through the richness of the pork. A simple arugula salad with a lemon vinaigrette provides a refreshing contrast to the hearty roast.