Stuffed Pork Crown Roast

So why is March 7th National Crown Roast of Pork Day? Really, no one knows. But it’s a grand reason to feast like a king or queen!

We’ve all seen the finished dish. It is very impressive and has graced many a table for centuries. The roast gets its name because when the ribs are tied together in the form of a circle, it looks like a crown (with little tiny hats on the ends).

Ready to give this wonderful recipe a try? Why not! A whole day has been set aside just for National Crown Roast of Pork Day, and nothing says elegance when it comes to a meal like a crown roast!

For this recipe, the center will be filled with stuffing. It is not difficult to make. However, you probably will not be able to pick up a crown roast from the display case at your local grocery, so having a friendly butcher will come in handy. The crown roast needs to be “frenched,” which means that a portion of the meat has been cut away so that a portion of the bones are bare.

This special recipe brought to you by Kitchen & Bath Creations is the work of Tyler Florence. He is a very accomplished chef and will delight you with not only his recipes but also his enthusiasm for sharing and explaining.

The only special equipment you’ll need, which every kitchen should have, is a roasting pan.

Here is a link to Tyler Florence’s bio on the Food Network.

Stuffed Pork Crown Roast

Level: Easy
Total: 5 hr 45 min
Prep: 15 min
Inactive: 3 hr
Cook: 2 hr 30 min
Yield: 12 to14 servings

Ingredients:

• 1/2 bunch thyme, leaves only
• 1/2 bunch fresh sage, leaves only
• 2 cloves garlic, gently smashed and paper removed
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 10 pounds pork rib roast (about 12 to 14 ribs)
• Apple Pecan Stuffing (recipe follows)
• Gravy (recipe follows)
• Watercress, for garnish, optional

Apple Pecan Stuffing

• 3 tablespoons extra-virgin olive oil, plus extra for finishing
• 1/2 bunch fresh sage
• 1/2 bunch fresh thyme
• 1 large Spanish onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 3 Granny Smith apples, peeled and diced
• 1 1/2 cups raw pecans
• 2 eggs
• 3/4 cup heavy cream
• 1 1/2 cups low-sodium chicken stock
• 5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
• 1/4 bunch fresh flat-leaf parsley, roughly chopped

Gravy

• 2 medium carrots, roughly chopped
• 1 large onion, roughly chopped
• 3 ribs celery, roughly chopped
• 1 medium turnip, peeled and roughly chopped
• 1 large Granny Smith apple, peeled, cored and chopped
• 1 clove garlic, peeled
• Extra-virgin olive oil
• 2 tablespoons all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup apple liqueur (recommended: Calvados)
• 4 cups low-sodium chicken stock

Process

1. Preheat oven to 375 degrees F. Set the rack on the bottom third of the oven so the roast will fit completely inside.
2. In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with a pestle.
3. Take crown roast of pork and if your butcher hasn’t already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook’s note: if you are doing this by yourself, use a skewer to help hold its shape while you wrap the kitchen twine around the roast.
4. Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
5. Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
6. Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes; an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
7. Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse-textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add the vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve – it’s okay if some of the pulp goes through as this will naturally add body to the gravy.

Below is a video with more tips on how to prepare your Crown Roast of Pork. Of course like any recipe, there can be variations. Feel free to experiment with seasonings, stuffing, and gravy to get it just right for you.

Enjoy!