Crown Roast of Pork

Ingredients

Serves 8-10

pork rub

1 TEASPOON FINELY GRATED LEMON ZEST

1 TEASPOON PICKED THYME LEAVES

2 TEASPOONS CHOPPED FRESH ROSEMARY

1 TABLESPOON BROWN SUGAR

1 TEASPOON MINCED GARLIC

1/2 TEASPOON RED PEPPER FLAKES

1 TEASPOON FENNEL SEED, TOASTED

1 TEASPOON SMOKED PAPRIKA

1 TABLESPOON SALT

1/2 TEASPOON GROUND BLACK PEPPER

1/4 CUP OLIVE OIL

crown roast

1 (7-8LB) PORK CROWN ROAST (ALSO KNOWN AS RIB RACK), WITH 8-10 BONES, FRENCHED

3 ONIONS, SLICED INTO ½-INCH HALF MOONS

1 BULB FENNEL, SLICED INTO ½-INCH HALF MOONS

1 1/2 TEASPOONS SOY SAUCE

1 TABLESPOON SEASONED RICE VINEGAR

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instructions

1

Preheat oven to 325˚F convection (350˚F conventional).

2

In a small bowl, mix together rub ingredients (lemon zest through olive oil).

3

Rub mixture generously over all sides of the crown roast. (If it is already tied, do your best to rub the meat on the interior). Shape the roast into a circular crown and tie at the top and bottom with butcher’s twine. Wrap the exposed bones with small pieces of foil to prevent them from burning.

4

Make a bed of onion and fennel slices in the Round Roaster. Set the prepared crown roast on top.

5

Transfer to the preheated oven and roast until the center of the roast reaches 135-140˚F with an instant-read thermometer, about 2 hours depending on the size of your roast.

6

Transfer crown roast to a cutting board to rest. Season the now-caramelized onions and fennel with salt and pepper to taste. Spoon into a bowl. Carve roast and serve hot with onions & fennel.

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