Crown Roast of Pork – the ultimate meat centerpiece for your holiday dinner. Impressive yet easy to prepare. It’s time to bring the old classic back!
Wow, where do I start with this dish!
Perhaps, with the fact that since we started celebrating our Annual Family Day, it has been a dream of ours to make a crown roast of pork for the big dinner. You know, like in the magazines from the 50’s, little bone hats and all. Three years ago we finally did and since then we can’t imagine not having it on our special holiday.
This is the big guns when it comes to a special cut of meat. I am not sure if there is another one like it. It’s built from two racks of pork, sewn together by the butcher and formed into a crown. Turkey has nothing on it!
This is the best of the best. Yet somehow forgotten. It seems like it was a classic holiday dish decades ago and got replaced by ham or turkey. Not sure why? It is not harder to prepare than the other two. It’s more impressive looking and feeds a crowd. If you are a fan of pork chops, you will love this crown roast.
So how easy is it really to make?
This cut of meat is hard to get in a grocery store, unless their deli section is awesome. We got this roast in a butcher’s store. The owner cut the racks of chops for us, sewed it together and form the roast into a crown. We highly recommend asking the butcher to do this for you. It will save you a lot of time and let’s be honest – let’s leave it to the professionals to do their job.
All you need to do, is make a simple oil and herb rub for the roast, place the whole thing in a roasting pan, add chicken broth and more herbs to the pan and bake it for about 3 hours, depending on the size of your crown. You can add stuffing, just like you would with turkey or bake it separately and place it inside the roast for the last 10 or 15 minutes of baking and serve it together.
Our kids made the little hats for each chop bone for a pretty presentation. It’s also better to serve it this way if you are having guests over for the holiday dinner.
This crown roast is also much easier to cut than turkey. No fancy tricks here, just grab the bone and follow it making the cut as you go. Simple!
- 10 lb crown roast of pork
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 sprig of marjoram , chopped
- 1 Tablespoons sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil
- 1 cup dry white wine (the cooking variety) or water
- 1 cup chicken stock
- Preheat oven to 350 degrees F.
- Place the roast in a roasting pan with a rack.
- In a measuring cup, mix together olive oil, sage, thyme, marjoram, sea salt and pepper.
- Rub the oil mixture all over the meaty parts of the roast.
- Add the white wine and stock into the pan.
- Cover the tips of the bones with pieces of aluminum foil.
- Bake the roast for 2,5 to 3 hours (15 minutes per pound), or until the meat thermometer inserted in the meat part (away from the bone) registers at least 145 degrees F. We baked ours until it reached 155 degrees F.
- Baste the roast with juices in the pan every 30 to 40 minutes.
- Remove from the oven and let rest covered with aluminum foil for 30 minutes.
- Cut into chops and serve.
Refrigerate leftovers in a covered dish for up to 2 days.
Here are two perfect side dishes to go with this roast:
For dessert—> Caramel Apple Cheesecake