Crown Roast of Pork

Years ago, I went to visit my Aunt Huguette and Uncle Jacques with my mother and her beau, Guy. As always, we were always well received as guests and the main dish she made that night was spectacular… a Crown Roast of Pork. I had seen that dish on television served during special occasions but never had it until that evening. OMG! It was succulent!
 
The next morning, I couldn’t resist asking my aunt how she made it. Surprisingly it was quite an easy recipe so easy that I decided to serve it for the coming Holidays that year. Of course, I changed her recipe by adding my own little touches, elevating it in the flavor department!
 
Crown Roast of Pork is a “special” dish. Throughout my life, I’ve probably made it a half dozen times. The reason is it’s quite pricey! I like serving it during the Holidays or on special occasions like today… it’s Club Foody recipe #500! What a great way to showcase this classy dish!
 
There is no doubt about it that it’s a very elegant presentation. I like pairing it with my Saffron Rice Stuffing that I posted a couple of days ago. It’s colorful, very tasty plus it’s easy to make. I add some to the center of the crown and the rest is served in a bowl. Depending on my mood, I add another side like Mashed Potatoes or Creamy Mashed Cauliflower, Brussels Sprouts with Bacon & Onion, Cauliflower & Celery Root Purée, or steamed vegetables like Broccolini, Green Beans, etc.
 
I could serve Apple Sauce to go along with it but I don’t because I make a delicious gravy from the drippings. This is another OMG! While the Crown Roast of Pork rests, I quickly prepare it. You’ve got all the flavors from the rub and the meat… absolutely incredible! To top it all off, I like to add the little white booties called chop holders to the ends of the pork chops to make it look even more elegant.
 
Crown Roast of Pork is so scrumptious! This is the perfect dish for entertaining. It’s colorful, delicious, easy to make… I’m not kidding you, and quite impressive to serve like these dishes; Coulibiac, Chateaubriand, Lobster Newberg, Beef Wellington, and many others. Next time you want to make an impact, you definitely have to make this flavorful recipe…
Bon Appétit!
 
Check out these other elegant dish recipes…
– Lobster Newberg
– Rack of Lamb with Herbes de Provence
– Pork Tenderloin Vitali
– Steak Diane
– Coq au Vin
– Maple Ginger Scallops
and for even more pork recipes, click on this link… Recipe Category • Pork
 

 
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Crown Roast of Pork

Elegant and visually appealing, this classic Crown Roast of Pork recipe is packed with flavor... certainly a must try!

5 from 6 votes

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Servings 8

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Passive Time 1 hour hr 15 minutes mins

Ingredients

  

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CROWN

• 2 tbsp. fresh sage, finely chopped tips & tricks
• 2 tbsp. fresh rosemary, finely chopped
• 2 tbsp. fresh thyme leaves, finely chopped
• 4 large cloves garlic, pressed
• 4 tbsp. olive oil, or as needed and divided tips & tricks
• 9 lbs. (12 bones) crown roast of pork, rib ends frenched
• 1 tbsp. ground Himalayan sea salt, or to taste
• 1 tbsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
• 5 1/2 to 6 cups low-sodium chicken broth, divided

GRAVY

• pan drippings, about 2 1/2 to 3 cups
• 1/2 cup apple liqueur
• ground Himalayan sea salt, to taste
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 1/4 cup 35% heavy cream
• 2 tsp. raw sugar
• 1 tbsp. cornstarch (mixed with 1/2 cup cold water)

Directions

 

ROAST of PORK

• Let the crown roast of pork reach room temperature, about 45 minutes.
• Preheat oven to 450ºF
• In a mixing bowl, combine all the fresh herbs and garlic; stir well. Add enough oil to moisten the rub so it sticks together; set aside.
• Pour oil in clean hand and rub it on the meat including the center of the roast. Apply the herb rub everywhere on the pork including the center of the crown, avoiding the bones (keep them clean).
• Place the crown on a rack sitting in a roasting pan before seasoning generously with ground sea salt and freshly ground black pepper, carefully tilting the meat to put some on the sides.
• Wrap each bone with foil making sure it’s tight to prevent it from falling during cooking.
• Pour in 4 cups of chicken broth in the roasting pan and insert a temperature probe into the meat.
• Transfer to the preheated oven and roast for 15 minutes before reducing the heat to 325ºF. Cook for 2:30 hours or until the internal temperature reaches 145ºF. During the cooking time, add about 1 ½ cups chicken broth to the roasting pan.
• Remove from the heat and transfer the pork to a plate. Cover the meat loosely with foil forming a tent and let it sit while making the gravy.
• After the gravy is made, remove the foil covering the bones and replace with chop holders.
• Transfer the pork to a nice serving dish and fill the center of the crown with Saffron Rice Stuffing.

GRAVY

• Add the pan drippings to a gravy separator before pouring the juices in a medium saucepan over high heat.
• Add the apple liqueur and season to taste with ground sea salt and freshly ground black pepper. Whisk until the ingredients are well blended and bring the mixture to a boil. Reduce the heat to medium and simmer until the sauce has reduced by half.
• Add heavy cream and raw sugar; whisk well again. Pour in the cornstarch mixture and whisk until the sauce thickens, about 45 seconds. Reduce the heat to low and keep it warm until needed.

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