CLASSIC PORK CROWN ROAST
This classic crown roast of pork is sure to wow family and friends at your next holiday gathering. We seasoned the pork overnight with salt, pepper and aromatic spices such as fennel, juniper, bay and allspice, for the most tender and juicy roasted meat. Glazed apples and onions serve as a sweet and tangy counterpoint.
Provided by Food Network Kitchen
Categories main-dish
Time 10h40m
Yield 16 to 18 servings
Number Of Ingredients 16
Steps:
- Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside.
- Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.
- Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.
- When ready to cook the pork, preheat the oven to 450 degrees F.
- Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.
- Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.
- Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.
- Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.
CROWN ROAST
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.
- In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees. about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)
- While crown roast is cooking, make the wild-rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. serving the roast
- Carefully lift roast out of pan, and place it on a serving platter; spoon the dressing into the center of the roast, and carve.
STUFFED CROWN ROAST OF PORK
A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!
Provided by MARBALET
Categories Main Dish Recipes Pork Pork Roast Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
- Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
- Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
- Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.
Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g
CROWN ROAST OF LAMB
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 to 8 servings, 2 chops per person
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.;
- To french the racks of lamb:
- Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.;
CROWN ROAST OF PORK
Provided by Anne Burrell
Categories main-dish
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 450 degrees F.
- For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.
- Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine.
- Place the pork in a large roasting pan fitted with a pizza pan tray and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing. Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)
- For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle everything with salt.
- Cover the pork bones with aluminum foil to prevent the bones from burning. Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.
- Turn the oven down to 325 degrees F.
- Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.
- When the pork is cooked to the proper doneness - an instant-read thermometer should read 140 to 145 degrees F - remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.
- Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. I also like to leave them in.
- To serve: Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce.
- Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
- Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.
- Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
- Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.
CROWN ROAST OF PORK
Craig Claiborne declared this dish to be wholly American back in 1976, saying that if there were a European antecedent for a crown roast, ''we have yet to discover it.'' It is a stunning centerpiece for a holiday meal, the rare roast you will want to carve at the table and not in the kitchen. You can serve a dressing inside the finished roast, but cook it separately. As with stuffing a turkey, the process only slows and complicates the cooking process.
Provided by Sam Sifton
Categories brunch, dinner, roasts, main course
Time 4h
Yield Serves 10 to 12.
Number Of Ingredients 7
Steps:
- Combine thyme, sage, garlic, salt and pepper in a mortar and pestle or a food processor, and pound or pulse to combine. Stream in olive oil and pound or pulse to make a paste.
- Rinse the pork, and dry it very well with paper towels. Massage the herb paste all over the meat, making sure to coat both the middle and the crevices between the ribs. Place the roast in a large roasting pan, and allow to marinate and come to room temperature, approximately an hour.
- Heat oven to 450. Roast the pork for 20 minutes, then turn the heat down to 350 and roast approximately 1½ to 2 hours longer, or until the meat, measured between the bones, registers 145 on an instant-read thermometer. Let rest 10 to 15 minutes before carving.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 50 milligrams, Sugar 0 grams
CROWN ROAST OF PORK
My favorite entree for Christmas and other special occasions, a crown roast is easy to prepare. Both its elegant appearance and excellent flavor are sure to impress your friends and family. (Call ahead to order a crown roast from your butcher or meat department.)
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the parsley, oil, salt and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with pieces of foil. Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 160°. , Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil pieces. Garnish rib ends with foil or paper frills. Cut between ribs to serve.
Nutrition Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 216mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
CROWN ROAST OF PORK WITH STUFFING
I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! -Martha Forte, East Setauket, New York
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.
Nutrition Facts :
More about "crown roast recipes"
PORK CROWN ROAST RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (1)Total Time 4 hrs 10 minsCategory Dinner, Pork, Pork RoastCalories 162 per serving
HOW TO COOK CROWN ROAST OF PORK - ALLRECIPES
From allrecipes.com
Author Mary Claire LagroueEstimated Reading Time 2 mins
10 BEST BEEF CROWN ROAST MEAT RECIPES | YUMMLY
From yummly.com
PORK CROWN ROAST - SIMPLY HOME COOKED
From simplyhomecooked.com
HERB CRUSTED CROWN ROAST OF PORK RECIPE | ONTARIO PORK
From ontariopork.on.ca
4.8/5 Total Time 2 hrs 20 minsCategory DinnerCalories 390 per serving
HOLIDAY CROWN ROAST OF PORK RECIPE | ONTARIO PORK
From ontariopork.on.ca
CROWN ROAST OF LAMB WITH ROSEMARY AND OREGANO - BON APPéTIT
From bonappetit.com
EASY CROWN ROAST OF PORK RECIPE - SERIOUS EATS
From seriouseats.com
PORK CROWN ROAST RECIPE - SOUTHERN LIVING
From southernliving.com
PORK CROWN ROAST RECIPE WITH WHISKEY GLAZE - THE COOKIE ROOKIE®
From thecookierookie.com
11 BEST PORK CROWN ROAST RECIPES (#8 IS A TRUE SHOWSTOPPER!)
From cookingchew.com
10 BEST CROWN RIB ROAST BEEF RECIPES | YUMMLY
From yummly.com
CROWN ROAST DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
GARLIC-HERB CRUSTED CROWN ROAST OF PORK - MYGOURMETCONNECTION
From mygourmetconnection.com
You'll also love