Grandpa Joe's
Crown Roast of Pork

This is one of my favorites for guests because the presentation is spectacular!

About this recipe

In my opinion, pork is always delicious, regardless of the cut or the method of preparation.  Somehow, though, a crown roast is a step above the rest – most likely because it looks as good as it tastes.

It's also been my experience that not all butchers display crown roasts, but they all have them and will gladly cut one to your specifications (number of chops).  I generally plan for 1½ chops per person, since typically not everyone will eat two.

Ingredients

  • crown roast of pork
  • extra virgin olive oil
  • 2 tablespoons minced garlic
  • kosher salt
  • freshly ground black pepper
  • 4 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 cups dry white wine

Directions

  1. Place the roast on a rack in a shallow roasting pan.  Rub all over with the olive oil and the garlic and season generously with salt and pepper.  Sprinkle with the fresh herbs.
  2. Roast at 350° F for 1½ to 2 hours, basting frequently with wine, until a meat thermometer reads 140° F (usually about 20 minutes per pound).
  3. Let the roast rest at least 10 minutes before carving.

Notes

  • Ask your butcher to cut through the bone part way between each chop.  This will make the job of carving at the table much easier. 
  • Pork is fully cooked and wonderfully juicy when the center-most portion of the meat reaches 140° F.  (During the "resting" period, the meat temperature will rise slightly.)  Roasting pork to temperatures above 140° F will only dry out the meat.
Posted: March 2014.