Royal Crown Pork Roast
Recipe By: Alice Morrow
Recipe type: Crown Roast
- Crown Roast (10 lbs., about 12-14 ribs-frenched and tied)
- ¼ c. fresh thyme leaves, roughly chopped
- ¼ c. fresh sage leaves, roughly chopped
- 5 cloves garlic, minced
- Kosher salt and fresh black pepper
- Extra-virgin olive oil
- Calvados gravy, buy at specialty stores or use your favorite brown gravy mix
- 1-2 bunches green onions, chopped (garnish)
- Preheat oven 375 and adjust rack to bottom third of oven. Place a roasting rack inside large roasting pan.
- To prepare roast: In small bowl, combine thyme, sage, garlic and seasoning to taste. Add enough oil to moisten it, stir to combine.
- Using a brush or your hands smear the herb paste all over the roast.
- Place roast on rack in pan and fill cavity with stuffing.
- Cover tips of rib bones with foil, then place pork in oven and roast for 2 ½ hours or until meat thermometer inserted near bone reads 150. Check stuffing after 1 ½ hours and cover with foil if it becomes too dark.
- Remove pan from oven and transfer meat to cutting board or platter and rest for 30 minutes and make the Calvados gravy.
- Cut between bones to carve the roast into individual chops and serve with stuffing and gravy and garnish with chopped green onions.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/royal-crown-pork-roast/
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