Crown Roast of Pork

A crown roast of pork is a regular bone-in pork loin. Order your roast in advance from your butcher shop. Be sure to ask it to be frenched and tied. Frenched means that the bone tips are cleaned of all meat and fat. Roasts of less than 12 ribs are difficult to form into a crown so this is usually a meal for at least eight to 10 people. Allow one and a half ribs per person or more if you want leftovers.

Crown Roast of Pork

Preheat oven to 325 F (160 C).

Prepare the roast by patting dry and generously seasoning with coarse salt and freshly ground black pepper. Wrap each bone tip with kitchen foil to prevent burning. Place a ball of foil in the centre.

Roast for 1/2 – 1 hour for a small roast and up to 2 hours for a roast over 10 pounds (4.5 kg). Then remove from oven, remove ball of foil and fill cavity with stuffing. Cover stuffing loosely with kitchen foil. Return to oven and roast until an internal temperature of 155 F (68 C) is reached. Measure the temperature by inserting a meat thermometer into a thick portion of the meat without touching a bone. 

Remove foil from bone tips and stuffing about 30 minutes before roast is fully cooked. At this time if you find that the roast is not browning as much as you like, brush it with the caramelized juices from the bottom of the roasting pan and increase oven temperature to 475 F (245 C). 

When internal temperature is reached, remove from oven and tent with kitchen foil. Rest for 10 minutes. The temperature will continue to rise a few degrees while it is resting. Pork is fully cooked at 160 F (71 C). Rule of thumb for total roasting time is 10-15 minutes per pound. 

Slice between each bone to serve. (Adapted from Put Pork on Your Fork)

Wild Rice and Bread Stuffing

1/4 c. celery, finely diced 60 mL

1/4 c. onion, finely diced 60 mL

3 tbsp. butter 45 mL

salt and pepper, to taste

1/2 tsp. dried sage 2 mL

1/2 tsp. dried thyme 2 mL

1 c. day old bread cubes 250 mL

1/2 c. dried cranberries 125 mL

1/4 c. chicken or mushroom stock 60 mL
1 c. cooked wild rice 250 mL

Plump dried cranberries in 1/2 cup (125 mL) of very hot water for 15 minutes. Drain and set aside.

Saute celery and onion in butter until translucent. Add seasonings, dried cranberries, wild rice and bread. Remove from heat. Stir to mix and add stock. 

Oven Roasted Vegetables

carrots

baby potatoes

butternut squash

cooking oil

coarse salt and freshly ground black pepper

Preheat oven to 325 F (160 C). 

Wash baby potatoes and slice larger ones in half. All pieces should be about the same size. 

Peel and cut carrots into same size pieces as potatoes. Slice squash into rings and scoop out the seeds. Do not peel squash. It will hold its shape better if left unpeeled.

Pat dry and toss all vegetables in enough cooking oil to lightly coat and arrange on an ungreased baking sheet. Generously season with coarse salt and freshly ground black pepper. 

Roast in preheated oven until tender, about 20 minutes. Stir occasionally, if necessary, but it is ideal to have some browning.