Crown Roast of Pork
Ingredients
Serves 8-10
pork rub
1 TEASPOON FINELY GRATED LEMON ZEST
1 TEASPOON PICKED THYME LEAVES
2 TEASPOONS CHOPPED FRESH ROSEMARY
1 TABLESPOON BROWN SUGAR
1 TEASPOON MINCED GARLIC
1/2 TEASPOON RED PEPPER FLAKES
1 TEASPOON FENNEL SEED, TOASTED
1 TEASPOON SMOKED PAPRIKA
1 TABLESPOON SALT
1/2 TEASPOON GROUND BLACK PEPPER
1/4 CUP OLIVE OIL
crown roast
1 (7-8LB) PORK CROWN ROAST (ALSO KNOWN AS RIB RACK), WITH 8-10 BONES, FRENCHED
3 ONIONS, SLICED INTO ½-INCH HALF MOONS
1 BULB FENNEL, SLICED INTO ½-INCH HALF MOONS
1 1/2 TEASPOONS SOY SAUCE
1 TABLESPOON SEASONED RICE VINEGAR
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instructions
1
Preheat oven to 325˚F convection (350˚F conventional).
2
In a small bowl, mix together rub ingredients (lemon zest through olive oil).
3
Rub mixture generously over all sides of the crown roast. (If it is already tied, do your best to rub the meat on the interior). Shape the roast into a circular crown and tie at the top and bottom with butcher’s twine. Wrap the exposed bones with small pieces of foil to prevent them from burning.
4
Make a bed of onion and fennel slices in the Round Roaster. Set the prepared crown roast on top.
5
Transfer to the preheated oven and roast until the center of the roast reaches 135-140˚F with an instant-read thermometer, about 2 hours depending on the size of your roast.
6
Transfer crown roast to a cutting board to rest. Season the now-caramelized onions and fennel with salt and pepper to taste. Spoon into a bowl. Carve roast and serve hot with onions & fennel.