Crown Roast of Pork

[Bon Sauvage]

This Sunday will be my first attempt at making a Crown Roast of Pork.

Some people roast the pork with the stuffing in the center of the crown and others say, "Do not bother," and bake the stuffing in a separate dish.

Does anyone here have personal experience with this dish?

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[rick49]

A very elegant and delicious cut of pork. It has been my personal experience that given the choices you mention, the stuffing cooked with the roast makes for a moist, tender and the great presentation is a huge plus. Just don't over cook. You might plan on a separate pan of dressing just to make sure there is plenty to go around. The bonus is you can try both to see how you would do the next one.

 

[Certaindeaf]

Nice. Me, I'd keep the dressing separate and add like 1.5 chicken livers and 2 oysters etc. to da kine and call it good.

 

[v0lcom13sn0w]

Nice. Me, I'd keep the dressing separate and add like 1.5 chicken livers and 2 oysters etc. to da kine and call it good.

id rather bbq the oysters in shell till they open and eat them with shoyu

 

[v0lcom13sn0w]

View attachment 332015



This Sunday will be my first attempt at making a Crown Roast of Pork.

Some people roast the pork with the stuffing in the center of the crown and others say, "Do not bother," and bake the stuffing in a separate dish.

Does anyone here have personal experience with this dish?

that looks really really good. good luck!

 

[edslhead]

View attachment 332015



This Sunday will be my first attempt at making a Crown Roast of Pork.

Some people roast the pork with the stuffing in the center of the crown and others say, "Do not bother," and bake the stuffing in a separate dish.

Does anyone here have personal experience with this dish?

What was your address again?

 

[ron]

I want to try this Crown Roast. Wow! My mother use to make
ribs and dressing. Fantastic the dressing absorbs the pork fat. YA!
One vote for the dressing.

 

[Jamie6.5]

I prefer stuffing in the roast. I still can't go for pink pork, it's gotta be at least 165* internal temp, so stuffing it means there's less chance of it drying out.
I always make enough stuffing/dressing that I need an extra pan anyway.

Great choice for a holiday meal BTW.
Are you cutting/prepping the roast yourself, or having the butcher do it? Stuffing it may require more trimming off of the lip of fat, so the stuffing doesn't greasy. If it's not stuffed, any fat left on will have a chance to get crispy, so be sure and salt/pepper it well. (if it's not stuffed)

 

[mjbskwim]

id rather bbq the oysters in shell till they open and eat them with shoyu

Cooked oysters
Amatures

 

[rick49]

I prefer stuffing in the roast. I still can't go for pink pork, it's gotta be at least 165* internal temp, so stuffing it means there's less chance of it drying out.
I always make enough stuffing/dressing that I need an extra pan anyway.

Great choice for a holiday meal BTW.
Are you cutting/prepping the roast yourself, or having the butcher do it? Stuffing it may require more trimming off of the lip of fat, so the stuffing doesn't greasy. If it's not stuffed, any fat left on will have a chance to get crispy, so be sure and salt/pepper it well. (if it's not stuffed)

Again personal preference... 150 internal temp should produce a rosy pink color with guaranteed juicy meat. Just make sure the dressing temps to 165.

 

[v0lcom13sn0w]

Cooked oysters
Amatures

hardly cooked. just enough to open the shell up. being hawaiian, i like to eat a lot of raw food, ha. yeah, seared ahi? nah. i like it raw. raw squid. raw fish(not to be confused with sushi) etc!

 

[Bon Sauvage]

I prefer stuffing in the roast. I still can't go for pink pork, it's gotta be at least 165* internal temp, so stuffing it means there's less chance of it drying out.
I always make enough stuffing/dressing that I need an extra pan anyway.

Great choice for a holiday meal BTW.
Are you cutting/prepping the roast yourself, or having the butcher do it? Stuffing it may require more trimming off of the lip of fat, so the stuffing doesn't greasy. If it's not stuffed, any fat left on will have a chance to get crispy, so be sure and salt/pepper it well. (if it's not stuffed)

I had the butcher do it for me.

 

[Jamie6.5]

I had the butcher do it for me.

How much fat cap/lip did he leave on?

 

[Bon Sauvage]

It's still in the box in the fridge. I picked it up this morning. I'm keeping it away from curious eyes (the wife's).

 

[maddog]

hardly cooked. just enough to open the shell up. being hawaiian, i like to eat a lot of raw food, ha. yeah, seared ahi? nah. i like it raw. raw squid. raw fish(not to be confused with sushi) etc!

Poke Mon !!

 

[Bon Sauvage]

Mmmmmm....opihi.

 

[Bon Sauvage]

Well, my crown roast of pork turned out perfectly: juicy, tender and flavorful. It was the best pork that I have ever eaten and so also said my family and guests.

I put two cups of stuffing in the center and roasted it at 350 degrees to an internal temperature of 145 degrees. It was an 11.3 lb. roast and I let it rest for 40 minutes afterwards. (It continued to cook.)

If a klutz like myself could make it turn out this nicely I dare say that anyone on this site could do likewise.

 

[rick49]

I'm sure inquiring minds want to know which dressing you liked best. With the roast or separate

 

[Sgt Nambu]

LOL!!! The wife made a delicious pork rib roast last night! Pork with handles! What could be better!

 

[Bon Sauvage]

Rick49 one was very juicy and the other was dryer: both delicious. Next time I will trim fat from the inside of the roast and with the increased room add more stuffing to the center. The trimmed fat I will chop and add to the stuffing in the pan prior to baking.