Crown Roast of Pork
This festive pork roast is really just a rack of rib chops tied in a circle, and any good butcher should be able to ready the meat for you. A showstopper on its own, this roast can be stuffed for an even more dramatic presentation. Just take care to prepare your desired filling separately to ensure everything is evenly cooked. Rice pilaf, roasted root vegetables or even baked apples are all a nice match, and each could easily be made while the roast rests.
- 1 8–10 pound crown roast of pork, top 2 inches of bone frenched, if desired
- Kosher salt and fresh-ground pepper, for seasoning
One day before cooking, rub roast generously with salt and pepper. Place meat on rack in roasting pan or on rimmed baking sheet. Refrigerate, uncovered, overnight. One hour before cooking, remove roast from refrigerator and rest at room temperature.
Heat oven to 300˚F. Cook roast until a meat thermometer inserted in thickest part of pork reads 135˚F, about 90 minutes to 2 hours. Raise heat to 500˚F, and cook until nicely browned, about 10 minutes. Remove from oven, and tent with foil. Rest for 30 minutes.
Fill cavity, if desired. Transfer roast to platter and spoon pan juices over meat before serving. Serves 8–10.
La Crema 2015 Pinot Noir (Russian River Valley). Pork chops with Pinot Noir is a classic pairing for good reason. Leaner meats call for less tannic wines, and, when coupled with pork’s affinity for fruit, Pinot’s cherry-berry notes can have the effect of a sauce. This bottling offers smoky, meaty and gamy aromas that rise from the glass around perfumed rose. The palate is juicy and velvety, with pork-friendly flavors of berry pie and cinnamon.