She Strengthens

Impressive Pork Crown Roast Recipe

Are you looking for a show-stopping main course that’s both delicious and easy to prepare? Look no further than this incredible pork crown roast recipe! With its impressive cylindrical shape and flavorful marinade, this dish is sure to wow your guests.

The Perfect Centerpiece

A pork crown roast is essentially two bone-in pork loins tied together, creating a stunning centerpiece for your holiday table. And the best part? It’s surprisingly easy to prepare. Simply marinate the roast overnight, then roast it to perfection in the oven.

Marinade Magic

The marinade is where the magic happens. A mixture of Dijon mustard, olive oil, parsley, rosemary, sage, salt, and pepper creates a flavorful blend that infuses the pork with incredible taste. Simply combine all the ingredients in a bowl, rub the marinade all over the roast, and refrigerate overnight.

Roasting to Perfection

Before roasting, let the pork sit at room temperature for 30 minutes. Then, heat your oven to 450°F and place a large roasting pan on the middle rack. Fill the center of the crown roast with a cushion of foil to prevent the ribs from collapsing, and cover the exposed tips with foil to prevent burning. Roast the pork for 20 minutes, then pour in some white wine and add a bay leaf and rosemary sprig. Reduce the temperature to 325°F and continue roasting for about 1 1/2 to 1 3/4 hours, or until the internal temperature reaches 145°F.

Savory Shallots

About 50 minutes into the cooking time, toss some shallots with olive oil and season with salt and pepper. Add them to the roasting pan and stir to coat with the cooking juices. These caramelized shallots will add a sweet and savory flavor to your dish.

Sauce It Up

After the pork has rested for 30 minutes, it’s time to make the sauce. Skim off the fat from the pan juices and discard. Then, bring the pan juices to a boil, add some sherry, and scrape the bottom of the pan to release any browned bits. Strain the sauce and set it aside. In a separate saucepan, melt some butter, add flour, and cook until it turns a peanut butter color. Slowly pour in the strained sauce, whisking constantly until smooth. Whisk in some chicken broth and bring to a boil, then reduce the heat and simmer until thickened slightly.

The Grand Finale

To serve, remove the twine from the pork, cut it into chops, and serve with the shallots, stuffing (if using), and sauce. This incredible dish is sure to impress your guests and become a new holiday tradition.

Recipe Details

Yields: 12-14 servings
Difficulty: Easy
Total Time: 1 hour, plus overnight marinating and 2 hours roasting time

Ingredients

For the marinade:

• 2/3 cup Dijon mustard
• 1/3 cup olive oil
• 1/4 cup finely chopped fresh Italian parsley leaves
• 2 tablespoons finely chopped fresh rosemary leaves
• 2 tablespoons packed, finely chopped fresh sage leaves
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 (16-rib) pork crown roast (11-13 pounds)

For roasting:

• 1/2 cup olive oil
• 1 cup dry white wine
• 1 bay leaf
• 1 fresh rosemary sprig
• 16 medium shallots, roots trimmed, peeled, and halved through the root
• Salt
• Freshly ground black pepper

For the sauce:

• 1/2 cup dry sherry
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3/4 cup low-sodium chicken broth
• Salt
• Freshly ground black pepper
• Sausage-Currant Stuffing (optional), warmed