We picked up a 5 rib Crown Pork Roast today. Does anybody have a favorite
way of preparing this piece of meat? Before anyone reminds me, I'm aware
that I can use google to search for a recipe but I thought someone might
have a tried and true approach they could suggest. TIA Tom

On Nov 18, 4:29 pm, "tom" > wrote:
> We picked up a 5 rib Crown Pork Roast today. Does anybody have a favorite
> way of preparing this piece of meat? Before anyone reminds me, I'm aware
> that I can use google to search for a recipe but I thought someone might
> have a tried and true approach they could suggest. TIA Tom

A bigger crown pork roast -- eleven or more ribs -- lets you bend and
tie it into a circle so it looks like a crown. You can then mound
stuffing in the center of the circle to cook while you roast the
pork. But that's size and presentation....For yours I think you just
stick with the tried and true: use your favorite dry rub on it, or
stick with thyme, sage, s & p, let it sit for a day. Then rub with
cut garlic cloves and a little bit of oil and roast it in a slow-
medium oven, say 325°F, until the [essential] meat thermometer reads
150°F. Remove and let rest (the temp will go up a little for a few
minutes). That's really all you need to do. Removing it at 150
should keep it from being too dry. Bake the "stuffing" separately in
a casserole dish. -aem

"aem" > wrote in message
...
On Nov 18, 4:29 pm, "tom" > wrote:
> We picked up a 5 rib Crown Pork Roast today. Does anybody have a favorite
> way of preparing this piece of meat?
<snip>
> That's really all you need to do. Removing it at 150
>should keep it from being too dry. Bake the "stuffing" separately in
>a casserole dish. -aem

Thanks for the response!

"tom" wrote:
> We picked up a 5 rib Crown Pork Roast today. Does anybody have a > favorite way of preparing this piece of meat?

Five ribs is not a crown of pork, that's actually a rather small rib
roast probably no more than three pounds, will barely feed three....
you need a minimum of 10 ribs, 12 ribs is better, 16 ribs is ideal...
properly done you use two 8 rib roasts tied together, this way all the
ribs are close to the same size and cut. Regardless what recipes say
I would allow two ribs per adult... at least 30pct of a pork crown
roast is waste (bone and fat). It's not all that difficult to make up
the crown yourself, you'll save a bit of money and you'll get your own
trimmings.

http://tinyurl.com/yue39c

http://query.nytimes.com/gst/fullpag...C0A9619482 60

You'll find more info/recipes he
http://www.lobels.com/store/main/item.asp?item=103


Crown Roast of Pork with Apple and Pork Stuffing and cider gravy
Bon App�tit | December 1998

A simply spectacular main-course. Ask the butcher to grind any pork
trimmings to use in the stuffing. Either hard cider or Pinot Noir
would be delicious alongside.

Serves 10.

For pork
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper

Apple and Pork Stuffing
1 1/2 cups canned beef broth

For gravy
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy

Make pork:
Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to
large rimmed baking sheet. Brush pork with oil. Combine salt, sugar,
thyme, sage and pepper in small bowl. Rub spice mixture over pork.
Cover with plastic and refrigerate overnight.

Position rack in bottom third of oven and preheat to 450�F. Fill pork
cavity with enough stuffing to mound in center. Cover tips of pork
bones with foil. Roast pork 20 minutes. Reduce temperature to 325�F.
Continue roasting until thermometer inserted into center of pork meat
registers 150�F, about 1 hour 50 minutes. Remove foil from bones.
Continue roasting until thermometer inserted into center of pork and
stuffing registers 155�F, about 15 minutes longer. Carefully transfer
roast atop tart pan bottom to platter.

Make gravy:
Add 1 cup broth to baking sheet and scrape up browned bits from bottom
of baking sheet.
Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon
fat off top of pan juices. Transfer pan juices to medium saucepan. Add
remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve
cornstarch into applejack in small bowl; whisk into broth mixture.
Boil until gravy thickens slightly, about 3 minutes. Season with salt
and pepper. Transfer gravy to sauceboat.

Carve roast between bones to separate chops. Serve with stuffing and
gravy.
Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon
fat off top of pan juices. Transfer pan juices to medium saucepan. Add
remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve
cornstarch into applejack in small bowl; whisk into broth mixture.
Boil until gravy thickens slightly, about 3 minutes. Season with salt
and pepper. Transfer gravy to sauceboat.

Carve roast between bones to separate chops. Serve with stuffing and
gravy.
---


Sheldon

"Sheldon" > wrote in message
...
"tom" wrote:
> We picked up a 5 rib Crown Pork Roast today. Does anybody have a >
favorite way of preparing this piece of meat?

Five ribs is not a crown of pork, that's actually a rather small rib
roast probably no more than three pounds

Thanks for the detailed response.

tom > wrote:

> We picked up a 5 rib Crown Pork Roast today. Does anybody have a favorite
> way of preparing this piece of meat? Before anyone reminds me, I'm aware
> that I can use google to search for a recipe but I thought someone might
> have a tried and true approach they could suggest. TIA Tom

Here is a recipe is from the most wonderful _Pork & Sons_ by Stéphane
Reynaud, which I posted before. It calls for a slightly larger size of
the same cut you have.

Victor

Rack of pork with hard cider and apple butter

Preparation time: 15 minutes
Cooking time: 1 1/2 hours

Serves 6

1 rack of pork with 6 chops
2 1/4 cups hard cider
6 Granny Smith or other tart eating apples
3 onions, sliced
a pinch of ground cinnamon
a pinch of ground ginger
7 tablespoons sweet butter, chilled

Cook the rack in a flameproof casserole over medium heat, turning
occasionally, until golden brown all over. Baste with a little of the
hard cider, lower the heat, cover, and cook for 1 hour, basting
frequently with more hard cider.

Peel and core the apples, then cut into fourths. Add them to the
casserole with the onions, the remaining hard cider, and the spices and
cook over low heat for a further 5-10 minutes, until the apples and
onions have softened.

Remove the rack from the casserole, tent with foil, and let stand for 10
minutes. Add the butter to the casserole and beat it into the apple
mixture. Cut the rack into separate chops and serve with the hard cider
and apple butter.

In article >, "tom" > wrote:

> We picked up a 5 rib Crown Pork Roast today. Does anybody have a favorite
> way of preparing this piece of meat? Before anyone reminds me, I'm aware
> that I can use google to search for a recipe but I thought someone might
> have a tried and true approach they could suggest. TIA Tom

Hmm... I might roast the pork for a while in a pan that will fit it,
remove it, put my freshly made dressing in the bottom of the pan it was
in, leaving the drippings alone, reset the roast on top of the heap and
roast until finished. I've never done it though. But that's what I might
do.
Or, I might roast the pork until done, make gravy and serve biscuits on
the side with the pork gravy. Pork gravy can't be beat.
Wait! I might get the best of both worlds by cooking the pork and the
dressing on a rack and making gravy from the stuff on the bottom of the
pan when they're done. I'd prefer gravy on dressing instead of biscuits.
Just tossing it out there.

leo