Not every family loves turkey as we do; and, even we have had years when we simply wanted something different for Thanksgiving Day dinner. Last year, we found that we were in the mood for succulent, savory pork. I had experienced an unevenly cooked, dry in some places stuffed crown roast of pork, so I was fascinated to learn about a technique from America’s Test Kitchens that promised perfect results. The technique works, so I report it to you today, so that you may decide to make one of these impressive, dramatic roasts for Thanksgiving Day dinner or for another holiday.

Crown Roast of Pork is actually two bone-in pork loin roasts tied together, and its form presents a cooking conundrum. Roasted chine bone up, the heat circulates unevenly, causing some areas to be undone and others overcooked. So, after reviewing America’s Test Kitchens’ instructions and the viewpoints of other cooking professionals, here is my preparation technique.

Roasted Crown Roast of Pork with Roasted Potatoes (Paleo-Friendly)

Crown Roast of Pork with Roasted Potatoes (Paleo-Friendly)

Ingredients

Roast Pork:
1- 8 to 9 pound crown roast of pork, chine bones “frenched” by the butcher (this is about 14 chops when carved)
5 Tablespoons olive oil
2 Tablespoons minced garlic
3 Tablespoons chopped fresh rosemary
3 Tablespoons chopped fresh sage
1 Tablespoon fresh thyme leaves
Salt
Pepper
Several large carrots, scrubbed and chopped in large chunks, a few ribs of celery in large chinks, and a sweet onion, quartered
Roasted Potatoes:
3 pounds petite red skinned potatoes
2 Tablespoons olive oil
salt and pepper
2 Tablespoons chopped fresh rosemary leaves

Instructions

Roast Pork:

Preheat the oven to 425 degrees F, and place a rack in the center of the oven
Rub the roast all over with oil, garlic, herbs and salt and pepper.
Place the roast chine bones down into a roasting pan. Yes, it is standing upside down from its serving position!
Under the cavity, you can place some chopped carrots, onion and celery just to add some flavor.
Roast the pork at 425 for 15 minutes, and then lower the temperature to 375.
Continue roasting, basting occasionally with a dry white wine, until a thermometer inserted in a thick portion of meat registers 150.
Remove the roast to a platter, chine bone up and cover with foil.

Roasted Potatoes:

Toss the potatoes, scrubbed, dried and whole in a large bowl with just 2 Tablespoons olive oil, salt and pepper and rosemary.
Roast for about 45 minutes during the last 45 minutes of roasting time for the pork.
The potatoes should be tender but have a crisp exterior.
To serve, fill the cavity of the crown with the roasted potatoes, and place those that do not fit around the platter.

White Wine Dijon Sauce (Optional):

If you would like to create a quick pan sauce to serve with this roast, then place the roasting pan over the range, remove the vegetables that were tucked under the roast,
Over medium heat, melt 2 Tablespoons butter. Add 2 Tablespoons flour, and cook, stirring around the pan for 2 minutes.

Add 1 cup dry white wine, and stir continuously for 2-3 minutes.
Add 1 cup chicken stock and 1 heaping soupspoon of Dijon mustard, stirring until smooth, thickened and hot.
Season as needed with salt and pepper, and perhaps a bit of fresh sage.
Taste–you can add just a quick slosh of heavy cream if you would like to enrich the sauce.

Served the sauce on the side for guests to drizzle over their chop.

Garnish the serving platter simply with fresh sage and rosemary leaves, or, use a larger platter and garnish with orange slices or orange halves with the flesh scooped out and replaced with cranberry sauce. This will easily serve 12 persons.

Crown Roast of Pork with Roasted Potatoes

Ingredients

1- 8 to 9 pound crown roast of pork, chine bones “frenched” by the butcher (this is about 14 chops when carved)
5 Tablespoons olive oil
2 Tablespoons minced garlic
3 Tablespoons chopped fresh rosemary
3 Tablespoons chopped fresh sage
1 Tablespoon fresh thyme leaves
Salt
Pepper
Several large carrots, scrubbed and chopped in large chunks, a few ribs of celery in large chinks, and a sweet onion, quartered

Instructions

Preheat the oven to 425 degrees F, and place a rack in the center of the oven
Rub the roast all over with oil, garlic, herbs and salt and pepper.
Place the roast chine bones down into a roasting pan. Yes, it is standing upside down from its serving position!
Under the cavity, you can place some chopped carrots, onion and celery just to add some flavor.
Roast the pork at 425 for 15 minutes, and then lower the temperature to 375.
Continue roasting, basting occasionally with a dry white wine, until a thermometer inserted in a thick portion of meat registers 150.
Remove the roast to a platter, chine bone up and cover with foil.

Roasted Potatoes

I like the change from a bread-based stuffing to savory, crisp, petite roasted potatoes, which are placed within the crown prior to serving.

Ingredients

3 pounds petite red skinned potatoes
2 Tablespoons olive oil
salt and pepper
2 Tablespoons chopped fresh rosemary leaves

Method

Toss the potatoes, scrubbed, dried and whole in a large bowl with just 2 Tablespoons olive oil, salt and pepper and rosemary.
Roast for about 45 minutes during the last 45 minutes of roasting time for the pork.
The potatoes should be tender but have a crisp exterior.
To serve, fill the cavity of the crown with the roasted potatoes, and place those that do not fit around the platter.

White Wine-Dijon Sauce

Add 1 cup dry white wine, and stir continuously for 2-3 minutes.
Add 1 cup chicken stock and 1 heaping soupspoon of Dijon mustard, stirring until smooth, thickened and hot.
Season as needed with salt and pepper, and perhaps a bit of fresh sage.
Taste–you can add just a quick slosh of heavy cream if you would like to enrich the sauce.

Served the sauce on the side for guests to drizzle over their chop.

Garnish the serving platter simply with fresh sage and rosemary leaves, or, use a larger platter and garnish with orange slices or orange halves with the flesh scooped out and replaced with cranberry sauce. This will easily serve 12 persons.

We found that this technique did yield evenly and perfectly cooked, moist and savory Crown Roast of Pork. Go to your trusted butcher, and make certain that the roast is properly tied and the chine bones attractively “frenched.” We did not miss turkey last year!

So, what will it be for your Thanksgiving Day dinner this year? The traditional Roast Turkey and trimmings, or Crown Roast of Pork, or? I would love to hear about your menu choices for this year, so speak to me using the Comment box below!