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Crown Roast of Pork

Crown Roast of Pork

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

CROWN ROAST OF PORK

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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