Crown Roast of Pork
Serving a Crown Roast of Pork for a crowd at your next dinner event will have your guests thinking you spent hours in the kitchen. For as grand as it looks it’s one of the more economical cuts of meat to serve. More importantly, its really simple to make! Just season it, put it in a pan and let the oven do the work. A crown roast of pork is often made from two racks of pork loin chops. The butcher scrapes the ends of the bones clean, scores the meat so the racks will curve properly, then ties both racks together to form a “crown.” All the butcher needs to know is how many you are feeding.
A 4-6 pound crown roast
Few springs fresh rosemary
1 orange cut into 8 wedges
3 tablespoon olive oil
1 tablespoon chopped garlic
1 1/2 teaspoon kosher salt
3/4 teaspoon ground black pepper
2 teaspoon fresh sage (minced)
2 teaspoons fresh rosemary (minced)
2 teaspoons thyme leaves (dried or fresh)
30 minutes before cook time, take roast out of refrigerator so it comes up to room temperature.
Preheat oven to 350 degrees. Place roast in large roasting pan.
Combine rub ingredients in a small bowl, stir to combine. Apply rub liberally all over the roast. Place orange wedges and rosemary sprigs in the inner cavity. Wrap the bones with foil to ensure they don’t burn.
Roast at 350 degrees until internal temp of 140. (about 2 hours)
Tent loosely with foil and allow to rest for 30 minutes or until internal temp rises to 150 degrees. Remove strings that keep the roast in the crown shape. Slice down between the bones and serve.