Crown Roast of Pork
This is a festive roast for a holiday meal. Ask the butcher to prepare it so the chops can be cut into serving portions easily. Allow one to two chops per adult serving. Because the crown roast of pork is a very lean cut, it should be cooked to 160°F. It has a tendency to be oval rather than round because it is made from two pork loins trimmed and tied together. To improve the shape, I place a lightly oiled, heatproof glass jelly jar down into the center (described in step 3).
Recipe information
Yield
makes 8 servings
Ingredients
For the Seasoning Mixture
Preparation
Step 1
Position the oven racks so that the top rack is 3 inches below the center of the oven. Preheat the oven to convection roast at 325°F. Assemble the roasting pan and rack that comes with the oven and coat the rack with nonstick spray.
Step 2
Place the roast on the rack over the roasting pan. To make the seasoning mixture, combine the lemon pepper with the rosemary, thyme, sage, bay leaf, and garlic in a spice mill or coffee grinder and process until the mixture is smooth. Rub the seasoning mixture on the roast.
Step 3
Pull open the center of the roast and place a lightly oiled, heatproof 8-ounce glass jelly jar down into the center to give the roast a round shape. Cut small pieces of foil and cover the tips of the bones so they don’t burn while roasting.
Step 4
Insert the oven probe or meat thermometer into the center of the meaty portion of the roast. Place in the oven on the top rack and attach the probe to the receptacle in the oven wall. Set the probe temperature at 160°F. Roast for 18 to 20 minutes per pound, or until the oven probe or meat thermometer reaches 160°F.
Step 5
When the roast is done, remove it from the oven and place on a warm serving platter; cover it loosely with foil and let rest for 10 to 15 minutes. Using a pair of tongs, loosen the jelly jar and remove it from the center of the roast.
