Herb-Encrusted Pork Loin Crown Roast

Author: A Bachelor & His Grill

Ingredients

  • 1 12-16 bone-in pork loin roast frenched, tied and wrapped
  • 13-15 strands kitchen twine cut to 12", if not wrapped by butcher
  • 2 strands kitchen twine cut to 24", if not wrapped by butcher
  • 1 cup olive oil plus additional to baste
  • tablespoons each dried basil, rosemary, sage and thyme, finely ground in pestle and mortar
  • 6-8 cloves garlic minced
  • Kosher salt and fresh ground peppercorn to taste
  • Rye & Sourdough Pear-Pecan Stuffing recipe in post below

Instructions

  • From your butcher purchase a, "tied and wrapped, bone-in, frenched, crown roast of pork."
  • hours prior to roasting, remove crown roast from refrigeration, wrap tightly in plastic and set on the counter to rest, elevating the pork up to room temperature. 15 minutes prior to roasting turn oven up to 500F.
  • Whisk together olive oil, herbs and garlic, then rub into the pork. Season liberally with salt and pepper. Wrap the frenched bones in tin foil to avoid excessive burning during the cooking process. Over an elevated roasting rack, roast for 15-20 minutes at 500F. Reduce oven temperature to 350F, basting intermittently with oil, until the pork is within 10F of desired serving temperature (see notes section below). Then turn back up to 500F for final 5 minutes of cooking. Remove from oven & rest uncovered for 10 minutes. Reserve roasting pan liquids.
  • To present, spoon over the Rye & Sourdough Pear-Pecan Stuffing (recipe below). Dress the serving dish with roasted vegetables, bright and colorful greens and berries.
  • To serve, remove kitchen twine, slice between the bone, across the grain. Drizzle the chop with a spoonful of liquid from the roasting pan. Top with stuffing. Season additionally, to taste. Devour.

Notes

Butchering | Tying | Wrapping: A full primal rack of pork loin includes 16 ribs. Crown Roast can be prepared using 1 or 2 racks of frenched bone-in pork loin. The following video is a great step-by-step demonstration of how to butcher, tie & wrap a crown roast at home, using 2 racks. The process is identical for 1 rack.
https://www.youtube.com/watch?v=z_rXxawB6Og
Chef's Tip - In addition to wrapping the roast, tie between the bones, as demonstrated in the NBC segment - This additional effort will aide in more even roasting of the pork.
Pork Internal Temperature - Serving Guide: Roast at 500F for 15-20 minutes. Turn down and roast at 350F until within 10F of serving temperature. Turn oven back up to sear at 500F for last 5 minutes. Remove from oven when within 7F of serving temperature. Rest for 10 minutes prior to carving.
Well-Done - Serve at 150F. Sear at 140F. Remove from oven at 143F.
Medium - Serve at 145F. Sear at 135F. Remove from oven at 138F.

 

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Rye & Sourdough Pear-Pecan Stuffing

Author: A Bachelor & His Grill

Ingredients

  • 4 cups day-old sourdough bread diced in 1" cubes
  • 1 egg
  • ½ cup heavy cream
  • 2 cups chicken stock
  • 2 tablespoons
  • 1 large red onion finely diced
  • 4-6 cloves garlic minced
  • 3-4 stalks celery finely chopped
  • 1 cup carrots chopped
  • 2 pears diced
  • Dried cranberries
  • 2 teaspoons each dried and ground rosemary, thyme, sage, basil and oregano.
  • Kosher salt and fresh ground peppercorn to taste
  • ½ bunch parsley chopped
  • Salted and dry roasted pecans chopped

Instructions

  • Preheat oven to 400F. Over a large baking sheet spread bread cubes and bake for 12-15 minutes. Remove from oven. Set aside.
  • Meanwhile, vigorously whisk together heavy cream, chicken stock and egg. Set aside.
  • In a sauté pan over medium-high heat bring olive oil to a simmer. Add onion, garlic, celery and carrot, sautéing until onion is just translucent. Stir in pears and continue to cook for another 3-4 minutes. Remove from heat and toss in toasted rye, sourdoug bread, and cranberries. Pour over heavy cream-chicken stock mixture. Dust with Italian seasoning, salt and pepper, to taste. Fold all ingredients together.
  • Spoon mixture into a large baking dish and bake in oven uncovered for 35 minutes at 400F, or until all liquid absorbed and mixture is golden brown. Remove from oven, rest for 5 minutes to cool. Throw in pecans and parsley, season additionally, to taste, then serve.