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 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.