Crown Roast of Pork

4 from 3 votes

Looking for a replacement for the traditional ham for your Christmas dinner? Try Crown Roast of Pork. It is an elegant entrée for your special holiday dinner.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 790kcal

Ingredients

Dry Rub:

3 Tablespoons Kosher salt
1 Tablespoon freshly ground black pepper
1 Tablespoon dried thyme
2 Tablespoons fresh rosemary chopped (or 1 Tablespoon dried rosemary)
6 cloves garlic minced

Crown Roast of Pork:

Dry Rub
6 to 8 pounds crown roast of pork, prepared by butcher
½ cup Vermouth or dry white wine

Mustard Cream Sauce:

Pan juices from pork
⅓ cup apple cider vinegar
10 crushed peppercorns
1 ½ cups whipping cream
2 teaspoons dry mustard mixed with 2 teaspoons water
1 Tablespoon softened butter
1 Tablespoon all purpose flour

Instructions

Dry Rub

Combine all ingredients in a small bowl. Rub the mixture onto all of the surfaces of the pork. Place the pork in a 2-gallon ziploc bag; refrigerate at 6 to 24 hours.

Crown Roast of Pork

An hour before cooking, remove pork from refrigerator; rinse well to remove as much of the dry rub as possible. Pat dry with paper towels. Let sit at room temperature for 1 hour.
Preheat oven to 475° F. Line roasting pan with aluminum foil; place the rack in roasting pan.
Pat roast dry again with paper towels. Arrange roast, bone side down on the rack. Roast until meat is well browned and registers 110° F, about 45 minutes to 1 hour.
Remove roast from oven and reduce oven temperature to 300°F. Using 2 bunches of paper towels, carefully flip roast bone side up. Add Vermouth or white wine to pan and return to oven, rotating direction of pan. Roast until meat registers 145° F, 30 to 50 minutes. Place meat on carving board, tent loosely with aluminum foil, and let rest for 15 to 20 minutes. For a festive look, top the bones with chop frills. Serve with mustard cream sauce. Yield: 6 to 8 servings.

Mustard Cream Sauce

Pour meat juices into large skillet. Add the vinegar and crushed peppercorns, and boil until the liquid has reduced to about 2 Tablespoons, several minutes. Add the cream, and simmer for 5 minutes. Whisk in the mustard combined with water, and simmer 2 to 3 minutes more. To thicken the sauce, add beurre meunière made with one Tablespoon of softened unsalted butter and one Tablespoon of flour, and continue whisking until thickened. Yield: 2 cups.

Nutrition