The crown roast is formed from two regular bone-in pork loins. The butcher removed the chine bone, cleans up the tips of the ribs and formed the crown with butcher twine. I chose to roast it without stuffing, adding a separately baked stuffing once the roast was sitting on the serving platter.
Crown Roast of Pork
Prep time: 10 minutes
Total time: 3 hours
- 1 pork crown roast (8 to 10 lbs.)
- 2 Tbsp. vegetable oil
- 4 tsp. dried thyme leaves (not ground)
- 4 tsp. ground allspice
- 2 tsp. fine sea salt
- 1 tsp. ground black pepper
- Position an oven rack in the lowest spot in your oven. Preheat the oven to 450°F.
- In a bowl combine the herbs and spices with the oil to make a rub for the roast.
- Place the crown roast, ribs pointing toward the heavens, in a heavy-bottomed roasting pan. Smear the meat with the oil/spice mixture. Be sure to get both the inside and outside of the crown.
- Roast your pork for 15 minutes then reduce the heat to 250°F. Set a timer for 2 hours, rotating the pan once half way through cooking.
- When the timer goes off, use an instant-read thermometer to check the middle of the roast in a couple of spots, avoiding the bones. If it reads within a degree or two of 140°F then pull it from the oven, transfer it to a cutting board and tent it with foil to rest. If you are below the 140°F mark then continue roasting. I’d check every 15 minutes or so.
- Allow the roast to rest for 30 minutes. You could put your stuffing in the still warm oven to heat up, though I’d put the temp to 350°F.
- Transfer the roast to a serving platter and fill the center with the stuffing of your choice.
Our roast, at 13+ pounds, took around 2 3/4 hours to hit the 140°F mark. We will be eating leftovers for several days. 🙂
I made a wild rice, apple and dried cranberry stuffing from a 2003 issue of Gourmet magazine. It was OK however it wasn’t as flavorful as I would have liked. I’ll need to tinker with it in the future.
There were many lovely drippings in the pan which could have made a tasty gravy. Gravy wasn’t on my mind when I was prepping earlier in the day and I didn’t want to have to rush off the make one while our guests where enjoying baked brie and bubbly.