Crown Roast Pork

This serves as an impressive centerpiece and the rib portion of the loin is perhaps the tastiest of pork cuts. It's also so easy to prepare—you essentially make your butcher do all the work.


Prep Time 20 minutes (not including brining, which takes 24 hours)  Roasting Time 75 to 105 minutes

1 crown roast of pork
salt and pepper to taste
herbs for flavoring
vegetables (optional)

1/4 cup butter
1/4 cup olive oil
1/4 cup chopped garlic
1 cup chopped onions
4 cups apples, cut into chunks
1 cup carrots, cut same size as the apples
1 cup celery
1 tablespoon dried rosemary
salt and pepper to taste
1/2 cup dried cranberries

1  To prep: Brine the roast 24 hours before cooking. As pork tends to dry out fast and get tough, brining is like insurance that you will have succulent, tasty pork to serve. Use this simple brine: For every gallon of water, add 1/2 cup salt and 1/2 cup sugar. Add 3 bay leaves and a handful of whole peppercorns. The roast must be completely immersed in the water and should be refrigerated.

2  Preheat oven to 325°F (160°C).

3  Season roast with salt and pepper, and any other appropriate flavouring (such as thyme, sage, rosemary, and garlic). Wrap all bone tips with aluminum foil so they don’t burn.

4  Place roast on the center of a roasting tray or roasting rack. If you want to roast vegetables, add them to the roasting tray at this stage.

5  Make stuffing (see below) and place in an oven-proof dish.

6  Roast both pork and stuffing until pork has reached an internal temperature of 160°F (70°C) on a meat thermometer. Depending on the diameter of the pork loin, this will take from 1 hour and 15 minutes to 1 hour and 45 minutes. By this time, the stuffing should be cooked with a golden crust. If roasting alongside, turn vegetables occasionally. Remove crown roast from oven and allow to rest for 10 minutes.

Apple Cranberry Stuffing
Prep Time 20 minutes  Cooking Time 10 minutes

In a large pan, melt butter and olive oil. Gently sauté garlic and onions, without allowing them to turn brown. Add apples, carrots, and celery; gently sauté for about 5 minutes. Add rosemary, and season well with salt and pepper. Garnish with cranberries before serving.

To serve: Carve the crown roast, cutting between ribs. Serve with stuffing, vegetables, and sauce of you choice—gravy, apple sauce or cranberry jelly.

Photography by David Hanson │ Styling by Sharlene Tan

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