A Crown Fitting for the Day

As I’m sure you have guessed, today is National Crown Roast of Pork Day. Just as the name suggests, this roast is worthy of a royal celebration.

Crown Roast of Pork earns its name when a pork loin forms a circle with the ribs pointing upward, creating what can only be described as a Crown. Roasting this massive cut of meat really isn’t complicated. It’s the presentation that wins all the praise. When I was a girl, I can remember seeing Crown Roasts at the butcher counters, complete with those paper frill adornments. These days, if you are lucky, there might be a small roast of maybe 6 or 8 ribs at the counter. Thank goodness for the internet and butchers willing to ship!

I’ve often entertained the idea of a Crown Roast of Pork for Christmas or Easter instead of the more customary Ham. After all, this roast is versatile, in that it can be stuffed like a bird or served along side Au Gratin Dishes and Grilled Asparagus.

Have a royal of a day!

Italian-Herbed Crown Roast of Pork
4 tablespoons Butter
12 to 15-Rib Crown Roast Pork (about 8 to 10 pounds)
2 tablespoons Italian Seasoning
Kosher Salt to taste
Black Pepper to taste
3 cups Chicken Stock
1 cup dry Italian Red Wine such as Chianti
2 tablespoons Cornstarch
2 tablespoons Cold Water

Heat oven to 350-degrees. Dice butter into 4 or 5 small pieces. Chill until ready to use.

Sprinkle Crown Roast with the Italian Herb blend. Generously season with salt and pepper. Place roast in a shallow roasting pan, place pan in the lower half of the heated oven. Roast for about 2-1/2 to 3 hours, about 18 minutes per pound, until internal temperature reading from the inside-center of the crown reaches 145 degrees. Transfer pork to a cutting board, tent and let rest 20 minutes.

As the roast rests, drain and discard any liquids in the pan. Place pan on stove-top over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add butter a piece at a time, stirring until butter melts and is incorporated before adding the next piece. Whisk the cornstarch with cold water; add mixture to the roasting pan; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain into a gravy boat. Taste and adjust seasoning if necessary with a little salt and pepper.

Slice the roast at the table for a dramatic presentation. Serve with the pan sauce on the side.

In case you missed it, last year’s Crown Roast was more traditional.

Crown Roast with Apricot Stuffing

Crown Roast with Apricot Dressing

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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