Recipe of the week : The Ultimate Pork Crown Roast 11-24-21
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 ribs ) Your favorite stuffing and gravy recipe . Watercress , for garnish , optional Special equipment : roasting pan fitted with roasting rack
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 and if your butcher hasn ' t already prepared it , clean the bones of meat with a boning knife ( French them )
CROWN ROAST OF PORK
and make a small cut into the meat in between each rib so you can wrap it into a circle easily ; 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 . * Cook ' s note : if you are doing this by yourself , using a skewer to help hold its shape while you wrap the kitchen twine around the roast . 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 prior to cooking . Fill the cavity with your favorite stuffing . Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes , an instant-read 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 the oven , loosely cover with foil and allow to rest for 30 minutes before cutting . Serve with your favorite stuffing and Gravy . Garnish with watercress , if desired .
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