Crown Pork Roast is an elegant, classic preparation. Most grocery stores with in-house butchers will prepare the crown-shaped rack of pork chops. Even better, if you have a meat market like Ream’s Elburn Market nearby, order your crown pork roast from them and get the highest quality of pork.
Preparing the roast is very simple. It mainly just takes time and a good instant-read thermometer, like the Thermapen, to make sure the meat reaches 150F and doesn’t go too far past that mark.
At the bottom of this post is a recipe for Cider Gravy, which is new for Ample Bites thanks to friend and fellow foodie George Manos. This gravy is outstanding and a perfect compliment for the pork or chicken. Give it a try even if you don’t make a crown pork roast this holiday season
Crown Pork Roast with Mushroom – Broccoli Stuffing
(Mark Kelly, 2013)
Serves 15 to 20
1 crown pork roast (15 ribs)
½ cup all-purpose flour
1 Tbsp dried parsley flakes
1 tsp dried thyme leaves, divided
Freshly ground black pepper
Extra-virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
12 ounces button mushrooms, coarsely chopped
1 head of broccoli, cut into ½-inch pieces
6 cups firm unseasoned bread cubes
12 ounces low-sodium, fat-free chicken stock
1 cup dry white wine
Preheat oven to 325F.
In a small bowl mix the flour with dried parsley, ½ teaspoon thyme and ½ teaspoon pepper. Rub the inside and outside of the roast with salt, then coat the outside with flour mixture. Place the roast rib ends down in a large roasting pan for 2 hours.
Meanwhile, prepare stuffing in a 12-inch skillet over medium heat. Add 3 tablespoons of oil to the skillet. Cook the garlic for 30 seconds. Add the onion and cook until tender and beginning to brown, about 8 minutes, stirring occasionally. Add mushrooms, broccoli, ½ teaspoon thyme and salt and pepper, to taste. Cook until the mushrooms are tender and beginning to brown and the broccoli is tender but still crisp. Stir in the bread cubes and chicken stock. Toss until mixed well.
When pork has roasted 2 hours remove it from the oven and turn the rib ends up. Fill the cavity with stuffing. Bake any leftover stuffing in a covered casserole during the last 40 minutes of cooking and standing time. Pour wine into the roasting pan to keep the drippings moist.
Return roast to oven and continue roasting about 1 ½ hours or until an instant meat thermometer between 2 ribs into the thickest part of the meat reads 150F. If the stuffing is browning too quickly cover it with a piece of foil
Let the roast stand for at least 15 minutes before carving.
(Recipe courtesy of George Manos and Epicurious.com, 2013)
1 cup apple cider
4 tsp cornstarch
2 Tbsp applejack brandy
1 1/2 cup low-sodium beef broth
Add 1 cup broth to roasting pan and scrape up browned bits from the bottom of the pan. Pour juices into 2-cup measuring cup, freeze for 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium sauce pan. Add remaining 1/2 cup beef broth and apple cider. Bring to a boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to a warm gravy boat to serve.