Pork Crown Roast
Submitted by Sue Lowes on Dec 07, 2010

Pork rib roast with Apple Pecan Stuffing

Servings:
10

Complexity:   
Easy

Total Time:
3 hours

Ingredients:
1/2 bunch thyme, leaves only
1/2 bunch fresh sage, leaves only
2 cloves garlic, gently smashed and paper removed
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
10 pounds pork rib roast (about 12 to 14 lbs)
Apple Pecan Stuffing
Gravy
Watercress for garnish, optional

Directions:
Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.

In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.

Take crown roast of pork if you butcher hasn't already prepared it, clean the bones of meat with a boning knive (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape.

Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature before cooking.

Fill the cavity with Apple Pecan Stuffing.

Cover the stuffing and the tips of the rib bones with foil then place the w hole roast in the oven and bake for 2 hours and 20 minutes. An instant-heat thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from oven, loosely cover with foil and allow to rest 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress if desired.

See "Sides" for the Apple Pecan Stuffing recipe