Soak the roast: Dissolve the salt in the water. Place the roast into the water with the bones pointing up. Cover and refrigerate for 8 to 12 hours.
Prepare the marinade: Place all of the ingredients for the marinade into a small bowl and whisk together.
Cook the meat: Take the roast out from the fridge one hour before cooking. Remove it from the brine, pat it dry and place it into the roasting pan.
Preheat the oven to 450˚F with the rack in the middle position. After the meat has come to room temperature, brush the outside with the marinade. Transfer to oven and cook for 10 minutes.
Reduce temperature to 325˚F and cook an additional 20 minutes per pound or until a meat thermometer inserted into the thickest part of the loin reads 60˚C / 150˚F.
Remove roast from oven and let it rest for 15 minutes before trimming away and discarding the butchers string and carving.
Slice individual chops away from the crown by slicing downward between the bones. Serve immediately.
Crown Roast of Pork
Ingredients
1 crown roast of pork
For the brine:
8 cups of water
¼ cup kosher salt
For the marinade:
2 tablespoons extra virgin olive oil
3 large cloves garlic, finely chopped
1-2 tablespoons fresh rosemary, chopped
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon black pepper
1 tablespoon kosher salt
Directions
Soak the roast: Dissolve the salt in the water. Place the roast into the water with the bones pointing up. Cover and refrigerate for 8 to 12 hours.
Prepare the marinade: Place all of the ingredients for the marinade into a small bowl and whisk together.
Cook the meat: Take the roast out from the fridge one hour before cooking. Remove it from the brine, pat it dry and place it into the roasting pan.
Preheat the oven to 450˚F with the rack in the middle position. After the meat has come to room temperature, brush the outside with the marinade. Transfer to oven and cook for 10 minutes.
Reduce temperature to 325˚F and cook an additional 20 minutes per pound or until a meat thermometer inserted into the thickest part of the loin reads 60˚C / 150˚F.
Remove roast from oven and let it rest for 15 minutes before trimming away and discarding the butchers string and carving.
Slice individual chops away from the crown by slicing downward between the bones. Serve immediately.
Crown Roast of Pork
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A regal crown roast of pork basted with a marinade of fresh herbs, red wine vinegar, Dijon and lemon…
When presented to table, a CROWN ROAST OF PORK always elicits oohs and aahs, and rightly so – it is gorgeous to behold.
As guests take their first bites, there are always comments about how the meat is cooked to perfection. No surprise there; the meat is always tender and beautifully juicy.
While guests slowly savour every bite of spectacular meat, many will ask how you did it. Just smile, and speak this truth… actually, it was easy!
If you think there’s no way you’ll learn how to cook a CROWN ROAST OF PORK, I’m here to show you just how simple it can be.
Before I walk you through the easy and entirely rewarding process, a friendly reminder: please PIN this recipe to a favourite PINTEREST board. Better still, tell your friends to check it out and get them to try and share the recipe too. That’s what friends do, especially when we’re all on to a good and tasty treat.
Next – we’d love to see pics of your results. Tag your photos with #weekendatthecottage and post them on your favourite socials. We can hardly wait to see what you’ll accomplish!
Okay, without further delay, let’s get to it! Here is your step-by-step guide to preparing a majestic CROWN ROAST OF PORK!
THE CROWN
A crown of pork is made using a bone-in pork loin. You can use a single rack or two shortened racks gathered and trussed end to end.
Assembling and trussing your own pork crown takes time and some serious know-how, as the meat needs to be expertly trimmed and the bones “frenched”. We recommend saving yourself the trouble and instead call a favourite, trusted butcher to handle the task for you.
My butcher created ours using a single rack (13 ribs). He cut spaces between the ribs so that they could be splayed out a bit. He also trussed the rack nice and tight to ensure it stayed together during the roasting. I like my butcher!
BRINE SOAK
The end goal of this impressive roast is to create meat that is both flavourful and succulent, a result accomplished by brining the pork overnight. Although some experts suggest flavouring the brine with maple syrup or other sweeteners and spices, we find the basic water and kosher salt combination works best. Don’t worry about the pork being bland; it won’t be thanks to the seriously flavourful marinade we create.
One tip on the brining – don’t cheat on the recommended time. The meaty base of crown roast should sit submerged in brine for at least 8 hours, although 12 hours is suggested.
MARINADE
This marinade happened as much by chance as it did to plan. I had family in my midst when we shot this story, and although the idea was floating around in my mind, I hadn’t really put thoughts to paper when we started.
Thankfully my sister Maria tossed out the idea of rosemary and Dijon while my other sister Dana threw in her two cents – add red wine vinegar and garlic. In my family, too many cooks spoil the brother and I couldn’t be more thankful.
The final marinade we concocted was slathered all over the outside of the roast, making sure to add some to the central well. And do not to miss this key step – bring the roast out of the fridge one hour before you apply the marinade and send the roast to oven. This will ensure it cooks evenly.
ROAST OFF
Roasting a crown of pork has two important temperature markers. We start the roast off in a hot 450˚F oven for 10 minutes. This first hit of heat sears the meat and locks in the juices.
The second marker happens at the 10-minute mark when we reduce the temperature down to 325˚F. We then continue roasting the meat following this tested guide: 20 minutes for every pound of meat.
This roast was 7 lb 3 oz., so I figured I was looking at about 140 minutes of roasting. I decided to check the roast at the two-hour mark.
TEMPERATURE
Testing the doneness of meat by using a meat or probe thermometer is essential, especially when you’re preparing an important meal such as this. My target was 60˚C / 150˚F. I tested the roast at the 2-hour mark and the temperature read 58˚C / 145˚F. I took the meat out and let it rest uncovered for about 15 minutes before serving.
The CROWN ROAST OF PORK turned out perfectly. The meat was succulent, flavourful and very tender.
MANCHETTE
Of course we couldn’t miss the chance to get extra fancy when presenting this main. We took small 4 x 3-inch rectangles of paper, folded them in half and then cut slits through the folded edge. It’s then a matter of folding the paper back on itself to create frilly little caps that are then placed onto the end of each bone. They’re also known as manchette or cuffs, and you can make them too. They are a nice touch.
Now, hopefully, you’re feeling completely confident about making this incredible main course. When you do, we suggest serving it with some other delicious dishes like out OVEN-ROASTED VEGETABLES, our creamy SCALLOPED POTATOES and our CRANBERRY SAUCE on the side. Cranberry sauce with pork is a taste sensation!
Everything about the main is worth of great praise. Make CROWN ROAST OF PORK for your next fancy occasion.
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Ingredients
1 crown roast of pork
For the brine:
8 cups of water
¼ cup kosher salt
For the marinade:
2 tablespoons extra virgin olive oil
3 large cloves garlic, finely chopped
1-2 tablespoons fresh rosemary, chopped
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon black pepper
1 tablespoon kosher salt
Directions
Soak the roast: Dissolve the salt in the water. Place the roast into the water with the bones pointing up. Cover and refrigerate for 8 to 12 hours.
Prepare the marinade: Place all of the ingredients for the marinade into a small bowl and whisk together.
Cook the meat: Take the roast out from the fridge one hour before cooking. Remove it from the brine, pat it dry and place it into the roasting pan.
Preheat the oven to 450˚F with the rack in the middle position. After the meat has come to room temperature, brush the outside with the marinade. Transfer to oven and cook for 10 minutes.
Reduce temperature to 325˚F and cook an additional 20 minutes per pound or until a meat thermometer inserted into the thickest part of the loin reads 60˚C / 150˚F.
Remove roast from oven and let it rest for 15 minutes before trimming away and discarding the butchers string and carving.
Slice individual chops away from the crown by slicing downward between the bones. Serve immediately.
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