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Crown Roast of Pork
1 Crown roast of pork
Black pepper; freshly ground, to taste
1 tb Dried sage; whole
1 tb Dried Thyme; whole
1 1/2 c White wine; dry, for basting
1 lg Parsley bouguet
Dressing for pork
Rub the roast with freshly gound pepper and the sage and thyme. Wrap the ends of the ribs in aluminum foil so they will not burn during roasting. Place a ball of loosely crumpled foil in the center of the roast.
Place the roast on a rack in a roasting pan. Bake in a preheated 325 degree oven for about 25 minutes per pound. I use a meat thermometer and roast the meat until it reaches an internal temperature of 165 degrees.
Baste from time to time with the wine. Allow the roast to sit a few minutes before you carve. When ready to serve, remove the foil and place a large bouguet of parsley in the center of the roast.
You may also fill the center with dressing. Salt to taste.
You may wish to put little paper panties (see little paper panties) on the rib ends. If you want to serve the roast with gravey, use the pan drippings and your favorite recipe.
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