Classic Pork Crown Roast

Classic Pork Crown Roast

This classic crown roast of pork is sure to wow family and friends at your next holiday gathering. We seasoned the pork overnight with salt, pepper and aromatic spices such as fennel, juniper, bay and allspice, for the most tender and juicy roasted meat. Glazed apples and onions serve as a sweet and tangy counterpoint. 

Level: Intermediate

Total: 10 hr 40 min 

(includes resting time)

Active: 45 min

Yield: 16 to 18 servings

Ingredients:

One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook’s Note)

Kosher salt and freshly ground black pepper

2 teaspoons fennel seeds

1 teaspoon whole allspice

1 teaspoon whole black peppercorns

1/2 teaspoon juniper berries

1 small bay leaf

1/4 cup olive oil

1/2 cup granulated sugar

 

1 tablespoon chopped fresh sage

1 teaspoon fresh thyme leaves, chopped

6 Granny Smith apples, peeled, cored and cut into 8 wedges each

2 large red onions, peeled and cut into 8 wedges each

1 stick (8 tablespoons) unsalted butter, melted

1 cup dry white wine

2 cups apple cider

Directions

1. Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside.

2. Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.

3. Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.

4. When ready to cook the pork, preheat the oven to 450 degrees F.

5. Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.

6. Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.

7. Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.

8. Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.

Cook’s Note

A crown roast is made up of 2 to 3 racks of bone-on pork loin that a butcher ties together end to end to create a large round roast. Make sure to order the roast from your local butcher a couple of days in advance so they have time to get the right size racks, clean the meat from the tips of the bones (called Frenching) and tie them together securely so it cooks evenly.

Classic Pork Crown Roast
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Classic Pork Crown Roast
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Ingredients
Servings:
Recipe Notes
Level: Intermediate

Total: 10 hr 40 min 

(includes resting time)

Active: 45 min

Yield: 16 to 18 servings

Ingredients:

One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook’s Note)

Kosher salt and freshly ground black pepper

2 teaspoons fennel seeds

1 teaspoon whole allspice

1 teaspoon whole black peppercorns

1/2 teaspoon juniper berries

1 small bay leaf

1/4 cup olive oil

1/2 cup granulated sugar

 

1 tablespoon chopped fresh sage

1 teaspoon fresh thyme leaves, chopped

6 Granny Smith apples, peeled, cored and cut into 8 wedges each

2 large red onions, peeled and cut into 8 wedges each

1 stick (8 tablespoons) unsalted butter, melted

1 cup dry white wine

2 cups apple cider

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Stuffed pumpkin

Stuffed pumpkin

Serves 4

Easy

Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans

Ingredients

 

  • 1 medium-sized pumpkin or round squash (about 1kg)
  • 4 tbsp olive oil
  • 100g wild rice
  • 1 large fennel bulb
  • 1 Bramley apple
  • 1 lemon, zested and juiced

 

 

  • 1 tbsp fennel seeds
  • ½ tsp chilli flakes
  • 2 garlic cloves, crushed
  • 30g pecans, toasted and roughly chopped
  • 1 large pack parsley, roughly chopped
  • 3 tbsp tahini
  • pomegranate seeds, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.

2. Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.

3. Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.

4. Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.

 

 


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Stuffed pumpkin
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Loin of Pork with Fennel and Garlic

Loin of Pork with Fennel and Garlic

Level: Easy

Total: 2 hr

Prep: 10 min

Inactive: 50 min

Cook: 1 hr

Yield: 8 servings

Ingredients:

 

1 (5-pound) loin of pork, bone in,”frenched” and tied

6 garlic cloves

1/3 cup fresh rosemary leaves, chopped

2 tablespoons lemon zest (about 2 lemons)

 

 

 

2 teaspoons fennel seeds

2 tablespoons good olive oil

1 tablespoon Dijon mustard

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.

2. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.


Loin of Pork with Fennel and Garlic
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Loin of Pork with Fennel and Garlic
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