This roast makes a lot, so if you have leftovers, simply cut it into chops, and freeze in zip-top plastic bags up to three months. Pull a bag out of the freezer, and thaw in the refrigerator overnight. You can then brown the chops in a skillet to warm them.
3 tablespoons steak seasoning
1 (11-rib) crown pork roast, trimmed and tied
1 large apple
1 cup fresh kumquats
Garnishes: fresh thyme sprigs, flat-leaf parsley, apples, pears, and kumquats
How to Make It
Rub steak seasoning evenly over all sides of pork roast. Place roast in a roasting pan; position a large apple in center of roast to help hold its shape.
Bake pork roast at 350° for 2 hours. Top apple with 1 cup kumquats, and bake 30 more minutes or until a meat thermometer inserted between ribs 2 inches into meat registers 160°. Let pork roast stand 15 minutes or until thermometer registers 165° before slicing. Garnish, if desired.
Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.
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