Crown Roast of Pork
A crown roast of pork is an elegant holiday centerpiece made from a bone-in pork rib roast shaped into a circle. This version uses a savory herb-garlic dry rub, a two-temperature roasting method for even cooking, and a rich mustard cream sauce that pairs perfectly with the tender pork.
Equipment
- 2 gallon Ziploc Bag
- Oven-safe thermometer
- Roasting pan with rack
- Large Skillet
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 from above
- 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 (5.33 ounces) apple cider vinegar
- 10 crushed peppercorns
- 1 ½ cups (12 ounces) whipping cream
- 2 teaspoons dry mustard mixed with 2 teaspoons water
- 1 Tablespoon (0.5 ounces) unsalted butter, softened
- 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 for 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 a roasting pan with aluminum foil, then place the rack in the pan.
- Pat the roast dry again with paper towels. Arrange the roast, bone side down, on the rack. Insert an oven-safe thermometer. Roast until the meat is well-browned and registers 110°F, about 45 minutes to 1 hour.
- Remove the roast from the oven and reduce the oven temperature to 300°F. Using 2 paper towels, carefully flip the roast bone-side up. Add Vermouth or white wine to the pan and put it in the oven, rotating the pan. Roast until the meat registers 145°F, 30 to 50 minutes. Place the meat on a 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 the meat juices into a large skillet. Add the vinegar and crushed peppercorns, and boil for several minutes, until the liquid has reduced to about 2 Tablespoons. 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
Calories: 790kcalCarbohydrates: 4gProtein: 102gFat: 36gSaturated Fat: 16gCholesterol: 350mgSodium: 2870mgPotassium: 1766mgVitamin A: 735IUVitamin C: 1.3mgCalcium: 73mgIron: 3.3mg
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