Crown Roast of Pork with Pomegranate
Sending the warmest Christmas wishes to you and your family. May the good times and treasures of the present become the golden memories of tomorrow. Wish you lots of love, joy and happiness.
Author: Melangery/Photo credit to melangery.com
Ingredients
- two 8-chop racks of pork about 4 lb. each, or one crown of pork ordered from the butcher
- salt and freshly ground pepper
- 5-6 garlic cloves, minced
- 2 Tbsp. chopped fresh herbs (parsley, sage, thyme)
- orange zest from one lemon
- 1 Tbsp. olive oil
- pomegranates and other citrus fruits, halved for garnish (optional)
- For the stuffing:
- 8 Tbsp. butter
- ¾ cup chopped onions
- 4 cups soft bread crumbs
- ½ tsp thyme
- ⅓ cup chopped parsley
- 1 egg
- salt and freshly ground pepper
Instructions
- Have the butcher prepare the crown with the bones Frenched and backbone removed.
- Preheat the oven to 425F with rack in lower third. Place roast on a flat rack set in a roasting pan, season with salt. Stir together garlic, herbs, orange zest, olive oil and pepper; spread all over roast. Let stand 30 minutes to marinade.
- Melt two tablespoons of butter in a skillet; sauté the onions about 5 minutes. Add the rest of the butter. Mix in the bread crumbs, thyme, parsley, egg, salt and pepper. Fill the center of the crown and cover the stuffing with aluminum foil. Cover the bone ends with foil or potato cubes.
- Roast the crown for 30 minutes, then reduce the heat to 375F and roast until a thermometer inserted down between bones into thickest part of flesh reaches 140, about one hour. Transfer to a board and let it rest for 15 minutes.
- After the crown roast has been rested, transfer to a serving tray. Remove the twine. garnish with fruits and fresh herbs. Use a carving knife to cut roast between each rib for individual chops. Serve with spiced poached pears.
