This week, we’ll be sharing a majestic recipe. It’s called the “Crown Roast of Pork”.
Cooking a Crown Roast of Pork has a bit of meaning for this time of year because March 7th is the National Crown Roast of Pork day in the US. Check here to learn more.
Let’s have an unforgettable day on March 7th by cooking this mouthwatering dish.
Crown of roast pork is actually pork loin is formed as a circle and adding ribs on the top part as points of a crown.
If your butcher hasn’t already prepared the cut & setup for you, here are some easy tips for the preparation of the crown:
- Lay your pork rack on a flat surface with the inside of the ribs facing up.
- Cut vertical slits every 2 ribs (around 1-inch deep) into the loins of the rack.
- Upend the rack with bones facing up & slits facing out.
- Curve the ends of the rack towards each other so they form a crown.
- Grab your string and tie in 2 places: Around the rib bones & the thickest part of the loin
Ingredients (10 - 12 People)
- 6 cups of chopped onions
- 1 teaspoon black pepper
- Half cup of dry white wine
- 2.5 teaspoon salt
- 1 tablespoon of marjoram
- 1.5 tablespoon of cider vinegar
- 1.5 sticks of butter
- 1 cup chopped celery
- ¾ pound of ground pork
- 1 piece of Country loaf or Pullman loaf
- 2 tablespoon of chopped sage
- 1 teaspoon chopped sage
- 2 teaspoons of salt
- Half teaspoon of black pepper
- 1.5 cups of water
- 1 crown roast pork, with ribs (This crown styled pork is different from the ground pork which is needed for stuffing)
- 1 teaspoon of fresh marjoram or thyme
- Half cup of dry white wine
- 2 tablespoons of cold butter
- 1.5 cups of chicken broth
- 2 teaspoons of cornstarch
Of course, you will definitely need a meat thermometer to make sure our cook is exactly how you want it. The MeatStick- TRUE wireless meat thermometer- will be of great help during your cook.
Stuffing (Can be made one day before cooking and kept at the room temperature)
- Firstly, cook onions with a half cup of salt and ¾ stick butter in a skillet for approximately 10 minutes. Keep cooking the onions until tender.
- Next, add the sage, marjoram, and black pepper and then keep cooking for around 5 min.
- Then add vinegar and wine and let boil until fully evaporated. Once the liquid has evaporated, remove the skillet from heat.
- In the meantime, while completing the above steps, you will need to cook the breadcrumbs with the remaining salt & butter in a non-stick skillet. You need to cook & stir the breadcrumbs until they are golden brown and crisp. This may take up to 20 min.
- When everything is cooked, mix it all in a bowl and then stir in the ground pork, crumbs, and celery.
- Preheat the oven to 350°F / 176°C. You need an oven that is tall & wide enough with several racks (bottom, middle, top)
- Mix sage, salt, marjoram, pepper in a bowl and then rub over the Crown of Roast Pork.
- Put the roast in a roasting pan and then add some water to the pan.
- Before you start roasting, place 2 cups of stuffing in the center of the Crown of Roast Pork. Then cover the stuffing & the rib bones with foil. Insert The MeatStick into the thickest part of the meat away from bones in order to track its temperature without babysitting and guessing.
- Now, time to pop the roast in the oven! The cook should take around 2.5 hours. Make sure to put the roasting pan on the bottom rack so that it fits. (The MeatStick will show you how much time your Crown of Roast Pork will need to cook for)
- You need to set the target temperature as 150°F / 65°C (internal) on your MeatStick app. When it reaches the target, you will get a notification. Your cook will be done by then!
- 30 minutes before the end of your cook, make sure to remove all the foil and add the remaining stuffing onto the pork.
- Once The MeatStick tells you that your meat is done, remove it from the oven, cover it with foil and let it rest for 30 minutes.
- While the Crown of Roast Pork rests, you will use that time to prepare the sauce. Firstly, transfer the pan juice from the roasting pan to a gravy separator.
- Place the roasting pan across 2 burners. Then add wine to the pan and let it boil on high heat for 5 min.
- Then add reserved onion mix, pan juices, broth, and any other juices from the tray of the roast onto the pan and boil.
- Add cornstarch mixture to the pan and whisk then boil for 2 min.
- Add remaining butter and swirl mixture until it is completely mixed.
- Season sauce with salt & pepper.
Once the sauce is done, you can carve the pork and serve it with the sauce and the stuffing to the people you love!
We love pairing crown of roast pork with a Chardonnay or a Pinot Noir! Don’t forget to roast some veggies to go with the dish!