CROWN RACK OF PORK RECIPES

Name: Crown Roast of Pork
Prep time: 35 min
Total time: 4 h 15 min
Yield: 16
Ingredients: 8- to 10-lb pork crown roast (about 16 to 18 ribs); 2 teaspoons salt; 1 teaspoon pepper; 2/3 cup butter or margarine; 2 medium stalks celery, chopped (1 cup); 1 medium onion, finely chopped (1/2 cup); 1 lb fresh mushrooms, sliced (6 cups); 8 cups unseasoned croutons; 1 tablespoon chopped fresh or 1 teaspoon dried sage, thyme or marjoram leaves; 1 teaspoon poultry seasoning; 1 teaspoon salt; 1/2 teaspoon pepper

CROWN ROAST OF PORK RECIPE - BETTYCROCKER.COM

Crown Roast of Pork Recipe - BettyCrocker.com image

An easy yet impressive main dish, crown roast of pork is served with a savory mushroom stuffing.

Provided by Betty Crocker Kitchens

Total Time 4 hours 15 minutes

Prep Time 35 minutes

Yield 16

Number Of Ingredients 12

Ingredients

8- to 10-lb pork crown roast (about 16 to 18 ribs)
2 teaspoons salt
1 teaspoon pepper
2/3 cup butter or margarine
2 medium stalks celery, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 lb fresh mushrooms, sliced (6 cups)
8 cups unseasoned croutons
1 tablespoon chopped fresh or 1 teaspoon dried sage, thyme or marjoram leaves
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes.
Meanwhile, make Mushroom Stuffing. About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. Cover stuffing with foil for first 30 minutes.
Remove pork from oven when thermometer reads 150°F; cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 10°F, and pork will be easier to carve.) Remove foil wrapping from bone ends. To serve, spoon stuffing into bowl and cut pork between ribs.

Nutrition Facts : Calories 360 , CarbohydrateContent 13 g, CholesterolContent 110 mg, FatContent 1 , FiberContent 1 g, ProteinContent 34 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 660 mg, SugarContent 2 g, TransFatContent 1/2 g

PORK CROWN ROAST RECIPE | SOUTHERN LIVING

Pork Crown Roast Recipe | Southern Living image

Even your mother-in-law will request the recipe for this wonderful holiday roast. Save yourself some prep time and ask the butcher to prep and tie the meat for you, or do it yourself at home with our detailed instructions. Either way, let the roast chill uncovered overnight to allow the surface to dry so that a nice crust forms as the meat cooks. This crown roast of pork not only makes a delicious centerpiece for your holiday table, it will pair with just about any side dish you're serving.

Provided by Paige Grandjean

Categories Pork

Total Time 4 hours 20 minutes

Yield Serves 10

Number Of Ingredients 9

Ingredients

1 (10-bone) pork crown rib roast (about 7 1/2 to 8 1/2 lb.), frenched, chine bone removed
3 tablespoons country-style Dijon mustard
10 garlic cloves, grated (1 Tbsp.)
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons kosher salt
2 tablespoons olive oil
1 tablespoon black pepper
2 teaspoons granulated sugar

Steps:

Trim fat on roast to 1/4 inch thick. Place roast on work surface, meat side down with ribs curved up. Cut 1 1/2-inch-long slits (about 3/4 inch deep) between rib bones on bony side of roast. Stand rack with ribs pointed up and slits facing away from you. Curve rack so that ends meet and form a crown. Tie roast with kitchen twine at bottom, in middle, and around bones to secure. (You can ask a butcher to do this step.) Wrap top of each rib bone, individually, with aluminum foil to prevent burning.
Stir together mustard, garlic, thyme, rosemary, salt, oil, pepper, and sugar in a small bowl. Rub mixture on roast, working it into slits and avoiding frenched bones. Place roast on a rack set in a foil-lined rimmed baking sheet. Chill, uncovered, 8 hours or up to overnight.
Remove roast from refrigerator, and let stand at room temperature 1 hour. Preheat oven to 450°F with oven rack in lower third of oven. Bake roast in preheated oven 15 minutes. Reduce oven temperature to 325°F, and continue baking until a thermometer inserted into thickest part of rib registers 135°F for medium, 1 hour and 50 minutes to 2 hours and 10 minutes. Remove roast from oven; tent with foil. Let rest 30 minutes (internal temperature will rise to 145°F as the meat rests). Remove kitchen twine and foil caps before slicing between bones and serving.

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