ROAST CROWN 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

CROWN ROAST OF PORK RECIPE - NYT COOKING

Crown Roast of Pork Recipe - NYT Cooking image

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

Ingredients

2 tablespoons fresh thyme leaves
2 tablespoons fresh sage leaves
3 cloves of garlic, peeled
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
¼ cup extra-virgin olive oil
1 8-to-10-pound rib roast of pork, tied into a crown by you or a butcher

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

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CROWN ROAST OF PORK RECIPE: HOW TO MAKE IT

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.)
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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.

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Carve pork and serve with stuffing and sauce.

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CROWN ROAST OF PORK RECIPE - BETTYCROCKER.COM

An easy yet impressive main dish, crown roast of pork is served with a savory mushroom stuffing.
From bettycrocker.com
Reviews 5
Total Time 4 hours 15 minutes
Calories 360 per serving

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.

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CROWN ROAST OF PORK RECIPE | ALLRECIPES

Impress everyone with this tasty dish that is also easy to prepare. Don't forget to order your roast from the butcher a few days before your next party.
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Category Main Dishes, Pork, Pork Roast Recipes
Calories 338.3 calories per serving

Remove foil from the tips of the pork chops and replace with paper frills. Garnish each pineapple twist with a watercress sprig.

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This stately pork recipe is a great choice for entertaining. Order the crown roast (a cut of pork that comes from the loin) from your butcher a few days ahead of time.
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Reviews 4.5
Total Time 3 hours 0 minutes
Calories 313 calories per serving

Note: Nutritional analysis is per serving.

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When holiday entertaining, something occurs… my kitchen and oven magically shrink! So years ago, I learned my lesson and expanded my cooking space by firing up the grill.
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Reviews 4.2
Total Time 2 hours 15 minutes
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PREPARATION FOR THE GRILL:
1. The night prior to cooking, mix all the dry rub ingredients together and sprinkle all over the roast, refrigerate.
2. 60 minutes prior to cooking, place the roast on onion slices in a cast-iron skillet. Mix the sage, thyme, rosemary & olive oil and brush all over the roast.
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4. While the grill preheats, mix the maple syrup, apple cider vinegar and Dijon mustard and set aside.
5. Place the skillet over the indirect cooking area of the grill and cook for 90 minutes with the lid closed (an internal temperature of 130F/55C). Then baste with the glaze. Close the lid and cook until the pork roast reaches an internal temperature of 140F/60C (basting 2 more times) – total cooking time will be approximately 2 hours – 2 ¼ hours. Remove skillet from grill and tent with foil for 20 minutes (in the hot pan, the roast will continue to 160F/71F).
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** I use my grills year-round, but it’s important to ensure you have a clean grill and a fuel source before you plan your holiday feast. I prefer a gas/propane option when holiday entertaining (so, get that propane tank filled!), but a well-insulated charcoal grill works too.

PREPARATION IN OVEN
1. Coat fresh roast with a dry rub mixture of garlic, onion, salt, pepper, ginger and mustard powder. Leave in the refrigerator overnight.
2. Pre-heated oven to 350°F/180°C.
3. While the oven preheats, mix the maple syrup, apple cider vinegar and Dijon mustard, set aside.
4. 30 minutes before cooking, on a baking sheet, place roast on onion slices. Mix the sage, thyme, rosemary and olive oil and brush all over the roast.
5. Cook for approximately 90 minutes, then baste with maple Dijon glaze. Glaze two more times until an internal temperature of 155°F/68°C is reached.
6. Remove from oven and tent with foil for 20 minutes until internal temperature reaches 160°F/71°C).
7. Impress your guests when you present the whole roast at the table surrounded by fresh herbs and fruit.

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