Crown Roast of Pork
Updated Dec. 15, 2020
- Total Time
- About 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons fresh thyme leaves
- 2tablespoons fresh sage leaves
- 3cloves of garlic, peeled
- 1tablespoon kosher salt
- 2teaspoons freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 18-to-10-pound rib roast of pork, tied into a crown by you or a butcher
Nutritional analysis per serving (12 servings)
66 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 40 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I agree - the stuffing goes in after it cooks or it would absorb all the delicious juices of the crown pork and not allow the meat inside the ring to brown.
That being said, does anyone have a good recipe for the stuffing? I'm making this for Christmas Eve and I'm looking for something that doesn't taste as though it belongs in poultry instead of pork. Perhaps a savory/sweet wild rice stuffing.
Scatter new potatoes in the bottom of the roasting pan, before you put the roast in the oven. And put the roast in the pan with the frenched rib ends down--nestled among the potatoes--for the high heat phase. When you turn down the oven, turn the roast over--so te rib ends are up...they will brown beautifully, and not burn. And the fat dripping from the roast will do amazing things to the potatoes.
The cooking time given for this recipe is too long. I cooked an 11-lb crown roast for 1.75 hours and it was overdone and dry. I would suggest taking at least 20 minutes off the recommended time.
Follow recipe, no stuffing needed,i made fondant potatoes with it, yum!
I appreciated the potatoes under the roast idea AND also found the cooking time too long. I took almost a half hour off of the time as internal temp has reached 150. Started hotnupside down, flipped over, stuffed and continued at 350 degrees. Roast was nicely browned.
I had a smaller roast and tried to adjust the paste/seasoning. In the future I wouldn't mess with the paste and just have leftover. The timing was a bit off too, but not critical since I was cooking to reach the internal temp.
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