Simplicity and elegance is what this Crown
Roast of Pork is all about. Your guests’ jaws will drop when
they see this masterpiece arrive at the table. And
little will they know, the hard work was done at
the butcher shop. But one thing’s for sure, this
platter feeds a passel of people, probably with
plenty of pork leftover. Don’t worry though.
Turn to the scrumptious Pork Cubano to put those remnants to good use.
Makes
18–20 servings
Total Time
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Ingredients
Test Kitchen Approved
At the Butcher Shop
Ask your butcher to fabricate the roast (chine bones removed, frenched,
and tied). If you prefer a smaller roast (10–12 bones), the roasting time
will likely be shorter, but should still reach the same internal temperature.
Instructions
Preheat oven to 450° with rack in
lowest position. Place a rack inside
a roasting pan; coat with nonstick
spray. Remove pork from
refrigerator 1 hour before roasting.
Generously season pork on all
sides with salt and pepper. Place
a foil ball into center of pork and
transfer to prepared rack.
Roast pork 15 minutes; reduce
oven temperature to 325°.
Roast pork until golden brown
and a thermometer inserted
into the thickest part, but
not touching bone, registers
135–140°, 1¾–2 hours.
Transfer pork to a serving
platter, remove and discard foil
ball, and tent with foil; let rest
15–30minutes. Reserve drippings
in roasting pan for Brandy Sauce. Remove and discard
kitchen string. Slice pork between
bones; serve with Apricot Chutney.
To help the roast hold its shape
and cook evenly, wad sheets
of aluminum foil into a ball,
then place in the center of
the roast, at the bottom.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 690
% Daily Value*
Total Fat 29g 44%
Saturated Fat 10g 50%
Cholesterol 249mg 83%
Sodium 524mg 21%
% Daily Value*
Carbs 0g 0%
Protein 99g
*Percent Daily Values are based on a 2,000 calorie diet.
