Impress your guests with a crown roast. These step-by-step instructions will guide you through the process. It takes a bit of time, but the result is a memorable wow-factor dish.
Recommended Knife: Boning Knife
The sharp tip of this knife easily pierces meat while its extremely sharp, thin, flexible blade easily maneuvers through connective tissue, making it ideal for preparing a crown roast.
How to Prepare a Crown Roast
- Prep with two rib roasts. Using a Boning Knife, trim the meat from each bone cutting away enough meat to expose the bones. Show Me How
- French the bones by cutting away the meat from around each bone. Scraping away as much meat as possible so the bone is clean.Show Me How
- Lay the pork loins down with the bone side up. Make a shallow vertical cut through the meat halfway between each bone. Your cuts should extend from the bottom of the meat up between each bone to the top of the meat. This will allow you to bend the meat to form a crown. Show Me How
- Stand the ribs up with the bones facing upward and shape the meat into a circle.
- Using a beef needle with twine, sew together the bottom and top portion of one strip to the other strip and tie together. Do the same with the other side so you have a full circle. Show Me How
- Season the crown roast, fill the inside with the stuffing and cover the ends of the bones with foil so they don’t burn while roasting.
- When done, let the crown roast rest for 20 minutes to let the juices redistribute, remove twine and slice the crown roast between each bone to serve.
1 to 2 chops is usually enough for one person (depending on the size).
Cooking Crown Roast of Pork:
Cook to an internal temperature of 145° F.
Plan on cooking 20 to 25 minutes per pound.