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