Roasted Crown Loin of Pork
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Photo from Tony's Meat and Specialty Foods Truly one of the most magnificent of all holiday entrees! Impress your guest with a Roasted Crown Loin of Pork. A crown roast is usually done with lamb, veal, or pork. It makes for a handsome display for any dinner party. A crown roast comes from the rib portion of the loin - perhaps the tastiest of all cuts. The rib chops are "frenched," then they are slightly cut and cracked at the bone so that they can be bent into a crown shape. Before roasting, the center is filled with an interesting stuffing. Before serving, frills are often added to the top of the bones to dress up the crown and to make for easier eating. Allow about 3/4 pound to 1 pound per person, or approximately one bone per person.
Check out all of Linda's great
Pork Recipes.
Whole loin of pork, tied into a circular crown*
* To make a crown roast of pork, purchase two pork racks
and tie them into a circular crown. Your roast will be moister if the butcher
doesn't trim the big slab of fat that usually comes with this cut - cut the fat
off after the roast is cooked. NOTE: The
easiest way is to have your butcher trim the loin and form it into a crown and
tie it with a string. Also ask him to cut away the meat from the top bones so that the roast really resembles a crown.
Preheat oven to 450°F. Position oven rack in the bottom third of
the oven
In a small bowl, combine
flour, salt, and pepper; rub it over the outer fat of
the crown loin of pork.
In a medium fry pan over medium-high heat, cook bacon
until well done; remove from heat and crumble bacon
into small pieces.
Brush the outside bone of the pork with a mixture of
crumbled bacon and bacon fat. Place roast, bone tips up, on rack in a shallow
roasting pan. Fill the center of the
crown (cavity) with the Fruit Stuffing. Place aluminum foil over the Fruit
Stuffing to hold moisture in and keep the fruit from drying out. Also place a
small piece of
aluminum foil on each of the bone tips so that they
will not burn.
Bake 10 minutes in an open pan at 450°F. Reduce oven temperature to 325
degrees and continue to roast until the internal temperature reaches the desired temperature
of 140° to 145°F on a
meat
thermometer, approximately 2 1/2 hours. (Allow about 20 to 25 minutes per
pound for roasting.) Rotate roasting pan halfway through cooking time. During
the last 15 minutes of cooking time, remove the aluminum foil from the Fruit
Stuffing and bone tips to allow them to brown When roast is done cooking,
carefully transfer roast to a warm serving platter. (It is advised to have
someone to assist with this - place a spatula under the middle of the roast to
help hold the stuffing in.) Tent with aluminum foil and let roast stand 15
minutes before serving and carving (meat temperature will rise 5 to 10 degrees
after it is removed from the oven). Pour off the fat juices from the pan As
the whole Crown of Roast makes a beautiful presentation, present your Crown of
Roast to your guests before cutting.
Carving: Remove the Fruit Stuffing to a serving bowl before cutting the
pork. Using a long, sharp knife, cut the roast into 1-rib servings. Serve with a spoonful of
the Fruit Stuffing. Serves 10 to 12 people.
FRUIT STUFFING:
In a large pan over medium heat, melt the butter;
when it is bubbling, add onions and allow to cook
until they are transparent. Add bread cubes; stirring
until mixed. Remove from heat.
In a large saucepan over medium heat, parboil
apricots and prunes in water for about 4 minutes.
Remove from heat and drain; cut into small pieces.
Add these to the bread mixture; add apples, stirring
to mix thoroughly. Add salt, nutmeg, cinnamon, and
cloves. (If the mixture feels dry and has not melded
well, add a little water, wine, or bouillon.
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