Crown Roast Ingredients
- 1 Crown roast of pork well-trimmed (10 lbs. pork rib roast, about 12-14 ribs) Have your butcher prepare it and tie it in a circle.
- 2 Tbsp kosher salt
- 1 Tbsp freshly ground black pepper
- Special equipment: roasting pan fitted with a flat rack.
- 1 bag (10 ounces) Aleia’s Gluten Free Savory Stuffing
- ½ onion medium dice (about ½ cup)
- 2 ribs celery, medium dice (about 1 cup)
- 1 large carrot, medium dice (about ½ cup)
- 1 cup dried cranberries
- 5 Tbsp of butter or butter substitute
- 2 cups gluten-free low-salt chicken stock or vegetable stock
- Preheat oven to 350˚F with rack in lower third.
- Generously season pork with salt & pepper
- Set aside to bring the pork to room temperature prior to cooking.
- Prepare the stuffing:
- In a large skillet pan on medium heat, melt butter; add onions, celery and carrots. Sauté until vegetables are tender.
- Add stock, the spice packet and cranberries, bring to a boil. Remove the pan from the heat.
- Place stuffing cubes into a large bowl, pour mixture from pan over stuffing cubes. Toss lightly until well mixed.
- Spread on a sheet tray and cool the stuffing
- Fill cavity of roast with stuffing
- Place extra stuffing in a greased casserole dish and cover with foil, place in oven 20 minutes prior to serving.
- In roasting pan, place crown roast, bones pointing up. Cover bone tips with small pieces of foil. Insert meat thermometer into thickest part of meat, not touching bone or fat.
- Roast for about 2-2 1/2 hours, until internal temperature, measured with a meat thermometer, is 145-150 degrees F. (about 18-20 minutes per pound)
- Remove roast from oven. Cover with foil to tent. Let stand 15 minutes before slicing to serve with stuffing.
- Bake remaining stuffing in oven for 20 minutes
- Carefully transfer the crown to a large, heated, circular platter
Note: It’s perfectly okay to cook your stuffing separately and spoon it into the crown before presentation—you’ll still have tender, juicy, perfectly cooked crown roast.
To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops.