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This perfectly prepared CROWN ROAST OF PORK will be the crowning glory of your holiday dinner!
When presented to table, a CROWN ROAST OF PORK always elicits oohs and aahs, and rightly so - it is gorgeous.
As guests take their first bites, there are always comments about how the meat is cooked to perfection. The meat is tender and beautifully juicy.
While guests slowly savour every bite of spectacular meat, many will ask how you did it. Just smile, and speak this truth... actually, it was easy!
If you think there’s no way you’ll learn how to cook a CROWN ROAST OF PORK, I’m here to show you just how simple it can be.
Okay, without further delay, let’s get to it! Here is your step-by-step guide to preparing a majestic CROWN ROAST OF PORK!
THE CROWN
We're using a bone-in pork loin. You can use a single rack or two shortened racks gathered and trussed end to end. Assembling and trussing your own pork crown takes time and some serious know-how, as the meat needs to be expertly trimmed and the bones “frenched”. We recommend saving yourself the trouble and instead call a favourite, trusted butcher to handle the task for you.
BRINE SOAK
The end goal of this impressive roast is to create meat that is both flavourful and succulent, a result accomplished by brining the pork overnight. Although some experts suggest flavouring the brine with maple syrup or other sweeteners and spices, we find the basic water and kosher salt combination works best. The meaty base of the crown roast should sit submerged in brine for at least 8 hours, although 12 hours is suggested.
MARINADE
This marinade happened as much by chance as it did to plan. The final marinade we concocted was slathered all over the outside of the roast, making sure to add some to the central well. And do not to miss this key step - bring the roast out of the fridge one hour before you apply the marinade and send the roast to oven. This will ensure it cooks evenly.
ROAST OFF
Roasting a crown of pork has two important temperature markers. We start the roast off in a hot 450˚F oven for 10 minutes. This first hit of heat sears the meat and locks in the juices.
The second marker happens at the 10-minute mark when we reduce the temperature down to 325˚F. We then continue roasting the meat following this tested guide: 20 minutes for every pound of meat.
This roast was 7 lb 3 oz., so I figured I was looking at about 140 minutes of roasting. I decided to check the roast at the two-hour mark.
TEMPERATURE
Testing the doneness of meat by using a meat or probe thermometer is essential, especially when you’re preparing an important meal such as this. My target was 60˚C / 150˚F. I tested the roast at the 2-hour mark and the temperature read 58˚C / 145˚F. I took the meat out and let it rest uncovered for about 15 minutes before serving.
The CROWN ROAST OF PORK turned out perfectly. The meat was succulent, flavourful and very tender.
Now, hopefully, you’re feeling completely confident about making this incredible main course. Make CROWN ROAST OF PORK for your next fancy occasion.
INGREDIENTS
1 crown roast of pork
For the brine:
8 cups of water
¼ cup of kosher salt
For the marinade:
2 tablespoons of extra virgin olive oil
3 large cloves of garlic, finely chopped
1-2 tablespoons of fresh rosemary, chopped
2 tablespoons of red wine vinegar
2 tablespoons of Dijon mustard
1 teaspoon of black pepper
1 tablespoon of kosher salt
INSTRUCTIONS
Soak the roast: Dissolve the salt in the water. Place the roast into the water with the bones pointing up. Cover and refrigerate for 8 to 12 hours.
Prepare the marinade: Place all of the ingredients for the marinade into a small bowl and whisk together.
Cook the meat:
1) Take the roast out from the fridge one hour before cooking. Remove it from the brine, pat it dry and place it into the roasting pan.
2) Preheat the oven to 450˚F with the rack in the middle position. After the meat has come to room temperature, brush the outside with the marinade. Transfer to oven and cook for 10 minutes.
3) Reduce temperature to 325˚F and cook an additional 20 minutes per pound or until a meat thermometer inserted into the thickest part of the loin reads 60˚C / 150˚F.
4) Remove roast from oven and let it rest for 15 minutes before trimming away and discarding the butchers' string and carving.
5) Slice individual chops away from the crown by slicing downward between the bones. Serve immediately.
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