The crown pork roast can turn your usual dinner party into a special occasion. Your guests will feel like royalty. Not only is pork a tasty and flavorful meat, it is also high in B-vitamins, selenium, phosphorous and zinc. Selenium helps protect cells from damaging agents, phosphorous helps build bones and zinc aids normal cellular growth and proper immune system function. Enjoy a royal meal that is both healthy and tasty at the same time.
Step 1
Preheat the oven to 325 degrees Fahrenheit. Mix the dried thyme leaves, pepper and 1 tsp. salt in a bowl. Rub the pork crown inside and outside with this mixture. Place the crown in a large roasting pan with the rib-ends down. Roast for two hours.
Step 2
Prepare the stuffing while the pork crown roasts. Heat the butter in a 12-inch skillet over medium heat. Add the chopped celery stalks and onions; cook them until tender, stirring occasionally. Coarsely chop the cranberries in a food processor and then place them in a bowl. Add the sugar and mix. Remove the skillet from heat and add the cornbread along with the cranberry and sugar mixture and add the water. Mix lightly.
Step 3
Remove the pork crown from oven and turn its rib-ends up. Fill the cavity with the stuffing. Put the crown pork back in the oven and roast for one hour. Cover with foil only if the stuffing browns too quickly. Take the crown pork out of the oven and place on warm platter. Let it cool for 15 minutes to carve easier.
Step 4
Pour the juice from the pan into a medium bowl and spoon 3 tbsp. of fat into a 2-quart saucepan. Discard any remaining fat. Add enough water to the meat juice in the bowl to make 2 cups. Heat the fat in the saucepan over medium heat and add the flour and 1/2 tsp. of salt. Stir until everything blends. Cook for one minute. Stir in the meat juice mixture and cook, stirring constantly, until it shimmers and thickens. Serve the crown pork with vegetables and gravy.
Things You'll Need
- 1 tsp. thyme leaves, dried
- 1/2 tsp. pepper
- Salt
- 1 pork rib crown roast, 7 lbs.
- 2 cups celery stalks, chopped
- 2 onions, chopped
- 1/2 cup butter
- 3 cups cranberries
- 1/2 cup sugar
- 16 oz. cornbread
- 2 1/2 cups water
- 3 tbsp. flour
- Fresh thyme
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