CROWN ROAST OF PORK RECIPE - NYT COOKING
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
Total Time 4 hours
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//schema.org, Calories 80, UnsaturatedFatContent 5 grams, CarbohydrateContent 2 grams, FatContent 7 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 50 milligrams, SugarContent 0 grams
CROWN ROAST OF PORK WITH STUFFING RECIPE: HOW TO MAKE IT
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
Total Time 02 hours 55 minutes
Prep Time 10 minutes
Cook Time 02 hours 45 minutes
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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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