CROWN
ROAST OF PORK
By Bob Skolnick Photography by Marty Snortum Studio

A crown roast of pork is an elegant holiday dish that is easy to prepare. It is especially attractive when served stuffed and then carved at the dining table. The crown roast comes from the rib portion of the loin. The whole pork loin is trimmed and the chine bone is trimmed and cut between each rib to allow the loin to be bent into a circle with the rib bones facing out. The end is then secured with twine. When preparing this recipe, start with an eight-pound roast. This will provide enough meat for six to eight people, allowing for both light and hearty eaters. Typically you will need to order your crown roast prepared for you in advance from the meat department of your favorite local market. Make sure they cut the chine bone between the ribs so you can carve it after cooking.

I recommend cooking the stuffing separately and adding it to the cavity just before service. If the center of the roast is filled with stuffing from the start, it will take much longer to cook and you risk drying out the meat. In order to help the crown roast retain its shape, it will be necessary to fill the cavity. I like to pack it with crumpled aluminum foil, which helps hold the shape and also acts a heat conductor.

TO PREPARE THE CROWN ROAST
1. Combine the olive oil, grated garlic and all of the herbs and spices in a stainless steel bowl and mix until you have a fully blended wet rub.
2. Rub the mixture completely over the inside and outside of the crown roast and let stand refrigerated with the crown roast fully coated for about an hour.
3. Preheat your oven to 350 degrees and prepare the roast pan. First, line with aluminum foil and then put in rough-cut onion, celery and carrots to make a bed for the crown roast to sit on. Add in one cup of white zinfandel and half of the vegetable stock.
4. Place the roast on the vegetable bed rib-side up and put in the oven for approximately 1 1/2 to 1 3/4 hours. After 1 1/2 hours, test the center of the roast with a meat thermometer. Roast pork should be at an internal temperature of 160 degrees.
5. Once the pork is cooked, pull it from the oven and remove it from the roast pan. Move it to a large platter and let it rest for a half hour before placing on a cutting board for carving. Remove the crumpled aluminum foil.
6. Stuff the cavity with your pre-cooked stuffing and carve the roast, cutting between ribs. Allow one or two rib portions per guest according to their appetites. For a more professional appearance, decorate each rib bone with paper cutlet stockings. Serve with country bread or rice stuffing, roasted fresh vegetables, and sauce of your choice.

TO PREPARE THE SAUCE
1. Strain the pan drippings and cooking liquor from the roast pan into a heavy bottom sauce pot and discard the vegetable base. Add the remaining vegetable stock you withheld and the 2nd cup of white zinfandel wine and one cup of apple cider.
2. Bring to a rapid boil and reduce to a simmer, letting cook until the stock is reduced in volume by one third. Then thicken with Wondra flour to a syrup consistency.
3. Add the 1/2 cup of dried cranberries and 1 cup of fresh-diced apples and simmer for another ten minutes.

Buen Provecho!

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