Pork Crown Roast
This dish makes a wonderful center piece to any holiday table. Ask your butcher to tie the crown roast for you. In this recipe I make a stuffing from panettone bread, however any stuffing will do.
Serves 8-10 / Total Time:
Brine the Port
- In a large soup or sauce pot, bring water, salt, molasses, cinnamon, bay leaves, cloves and star anise to a boil. Pour mixture into a large container (big enough to hold the roast and all of the brine) and add the ice to chill the brine quickly. Add the crown roast and place in refrigerator. Soak the roast in the brine for 12-14 hours.
Make the Stuffing
- Preheat oven to 300°F. Dice the panettone bread into large 1 inch cubes and place on a baking tray in oven for 45 minutes.
- In a large skillet over medium heat, heat the olive oil and sauté the onions until translucent; add the celery and bay leaf and cook for an additional 10 minutes, stirring frequently.
- In a large mixing bowl, combine the onion mixture with the orange juice, zest, heavy cream, salt and raisins. Add the panettone cubes, pushing down into the liquid so that the bread fully absorbs the liquid.
Stuff and Roast the Pork
- Preheat oven to 300°F.
- Remove pork from the brine and thoroughly pat dry with paper towels. Place onto a steel rack inside a roasting pan, bone side up. Arrange the roast so that the loins are symmetrically round, creating a bowl.
- Place the panettone stuffing into the top of the crown roast, filling to an even dome top. Brush with melted butter and place a sheet of wax paper over the top, then wrap with a sheet of aluminum foil. Wrap the entire top of the crown so that the bones are completely covered.
- Roast the pork for 1½ hours, until an internal temperature of 140°F is achieved. Remove the foil and wax paper and roast an additional 15 minutes to crisp up the top of the stuffing. Remove from the oven and let rest for 30 minutes.
- Before carving the roast, scoop out the stuffing and transfer to a serving bowl. Cut the roast between each bone to create pork-chop slices. Serve immediately with chicken jus.
If you have trouble finding a container large enough to fit the crown roast and the brine, see our Citrus Lacquered Turkey recipe for techniques using a cooler.