Crown Roast of Pork

Leo Gong, Randy Mon

This stately pork recipe is a great choice for entertaining. Order the crown roast (a cut of pork that comes from the loin) from your butcher a few days ahead of time.

Yield: Makes 16 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 49%
  • Protein: 35g
  • Fat: 17g
  • Saturated fat: 5.5g
  • Carbohydrate: 3.7g
  • Fiber: 0.3g
  • Sodium: 546mg
  • Cholesterol: 88mg

Ingredients

  • 1 16-rib crown roast of pork (8 to 11 lbs.), trimmed of excess fat
  • About 2 tsp. kosher salt
  • About 1 tbsp. freshly ground black pepper
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh sage
  • 2 tablespoons extra-virgin olive oil
  • 1 large head garlic
  • 6 to 8 cups reduced-sodium chicken broth
  • 5 tablespoons flour

Preparation

  1. 1. Put oven rack in center position and preheat oven to 350°. Rinse pork and pat dry. Season all over with salt, pepper, thyme, rosemary, and sage. Set pork in a roasting pan and drizzle with olive oil. Cut top off garlic head so cloves are exposed and place in center of pork. Cover top of each bone with a small cap of foil to prevent blackening in oven. Pour 2 cups broth into pan.
  2. 2. Roast pork, basting every 30 minutes with accumulated pan drippings. (If pan begins to look dry, gradually add up to 2 cups additional broth.) Cook until a digital thermometer inserted horizontally through middle of roast into center of thickest part reads 145°, 1 1/2 to 2 1/2 hours (see Notes), and garlic is soft (if garlic isn't soft, put it in a small ovenproof dish and cook up to another 30 minutes). Transfer pork to a carving board, tent with foil, and let rest.
  3. 3. Meanwhile, pour pan drippings into a large measuring cup; let sit until fat rises to top. Spoon off 4 tbsp. fat and reserve; discard the rest. Measure 1 cup juices (add broth if necessary to make 1 cup).
  4. 4. Set roasting pan on top of stove so it spans 2 burners. Put reserved fat in pan and whisk in flour. Cook over medium-low heat, whisking, until flour develops a nutty aroma and is deeply browned. Gradually whisk in reserved juices and 3 cups chicken broth. With a wooden spoon, scrape up any browned bits; then resume whisking until gravy is smooth. Increase heat to high and bring to a boil, whisking. Boil until gravy is thick enough to coat the back of a metal spoon, 3 to 5 minutes. Add salt and pepper to taste; pour through a strainer into gravy boat.
  5. 5. Pop garlic cloves out of their skins into a small serving bowl. Remove string from roast and foil covers from bones. Serve with roasted garlic and gravy. Carve between bones with a sharp knife.
  6. Note: Nutritional analysis is per serving.
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