Pork Crown Roast

Christmas
Main Dishes
PREP TIME:
30 minutes

SERVES:

6 to 8

TOTAL COOKING TIME:

2.5 hours
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INGREDIENTS
  • 8-12 ribs pork crown roast (8-9 lbs)
  • 4 cloves fresh garlic, cut
  • 1 sprig fresh rosemary
  • 1 sprig thyme
  • 1/8 tsp seasoned salt
  • ¼ tsp black pepper
  • 1 orange, zest
  • 1 tbsp onion powder
  • ½ tbsp mushroom seasoning

DIRECTIONS

  1. 1.
    Get pork roast to room temperature by removing it from the refrigerator 1 hour before cooking.
  2. 2.
    Create ½-inch inserts in the roast and insert cut fresh garlic cloves all over the pork meat.
  3. 3.
    Position the rack in the lower third of the oven and preheat to 450 degrees.
  4. 4.
    Season the cavity of the pork with mushroom seasoning, pinch of salt and pepper and stuff with the halved garlic, sprigs of rosemary and thyme and the orange. Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.
  5. 5.
    Place the pork on a rack in a roasting pan. Rub marinade and coat all the outer surfaces of the meat with the prepared rub (seasoned salt, black pepper, mushroom seasoning, onion powder).
  6. 6.
    Pour 1/2-inch of water in the bottom of the pan and place the pork in the oven. Note: the water adds moisture to the oven’s heat and helps to keep spattering to a minimum during the first few minutes of roasting at high heat.
  7. 7.
    Roast for 15 minutes, then reduce the oven temperature to 325 degrees. Continue roasting until a thermometer inserted in the thickest part of the meat registers 145 degrees. The total cooking time should be around 1-3/4 to 2 hours for an 8 to 9-pound roast. Rotate the pan in the oven about midway through roasting for even browning. If the water has evaporated by the time you turn the pan, feel free to add some more.
  8. 8.
    Once the roast is done, allow it to cool for 20 minutes.
  9. 9.
    To serve, carve by slicing between the rib bones to separate into individual chops.
Marinade Rub
INGREDIENTS
  • 1 tbsp olive oil
  • 1 tbs fresh garlic, diced
  • 1 ½ tsp kosher salt
  • ¾ tsp black pepper
  • 1 ½ tsp fresh sage, chopped
  • 1 ½ tsp fresh rosemary, chopped
  • 2 tsp fresh thyme leaves
  • 2 tsp fresh grated orange zest
  • 1 tbsp onion powder
  • ½ tbsp garlic powder

DIRECTIONS

  1. 1.
    Prepare for the rub. Shave the orange skin for zest, chop sage, rosemary, dice garlic.
  2. 2.
    Make the marinade rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme, garlic powder, onion powder and orange zest in a small bowl. Set aside.