Crown Roast of Pork
Stuffed Crown Roast of Pork
© Denzil Green
A Crown Roast of Pork is two loin rib racks joined together to make a circle. Every two or three bones, a partial cut is made to give the meat flexibility to bend. The ends are stitched together with string.
The ribs project upwards all around like the pointy bits on a crown. The hollow in the centre can be stuffed.
After cooking, each rib piece will carve like a pork chop.
Cook a Crown Roast of pork in an uncovered pan in the oven at 350 F / 175 C for 20 minutes per pound.
This is a relatively expensive joint of meat; consider using an instant read meat thermometer so that you're not tempted to dry it out through overcooking. The roast is cooked when the internal temperature hits 160 F / 71 C.
This cut of meat is the star of Crown Roast of Pork Day
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