Christmas Crown Roast

Decided to try something new this year, Crown Roast of Pork. I've never done one before, but I saw that a local grocery chain had bone-in loin roasts on sale, and I felt inspired. So I bought two, about 9 bones each. I Frenched the bones and cut between them a bit on the outside so I could bend it and tie it. Seasoned with a blend of some rosemary, thyme and sage which had been picked from the garden wall and dried, mixed with some garlic and some Montreal Steak seasoning. Foiled the tips of the bones, and onto the Ranch, with lump and some chunks of apple I got from a nearby orchard. Target temp around 325-350º.



Somewhere around 100º internal I added the (precooked) stuffing. Stuffing is wild rice & basmati, sausage, mushrooms and apple, with fresh sage, rosemary and thyme from the garden.



Pulled at about 140º internal, covered with foil and a couple towels. Rested for a little over half an hour.



My nephew had to leave before dinner and drive back to North Carolina (he had to work the next morning), so I cut out two bones for him to take along. I smiled as I pictured him driving down the highway, holding the bone and biting off chunks :thumb:

aawa said:

Your nephew was lucky to get a couple of bones of it!

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He's a great young man. When he looked at me and asked "Uncle Randy, can you cut that before I leave"?, how could I say no?

cowgirl said:

Looks delicious, love the looks of your stuffing too. Very nice!

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Thanks Jeanie! Coming from you, that means a lot :-D

BTW, your bacon brittle recipe has been open in another tab on my computer for about 5 days now, but I just haven't had the time. Maybe it will still get made before New Year's!

Yours too Jeanie! I'll be sure to report back when I make the brittle :thumb:

Sorry fantom, I missed this earlier.
Cook time was around two hours, maybe 2 1/4. I don't really recall the weight of the roast, but I think it was right about 10 lbs (it was actually two roasts, tied together). As mentioned, my target cooking temp was about 325º, and I was around that or a bit above most of the cook. I had two probes in it, but only because I had brought a double-probe thermo, so I figured "why not?'. I went until the lower one read 140º, the other one was a bit above that.
I'd certainly do it again, but if presentation were not an issue, I'd just cook a straight roast, without frenching the bones or tying it. I am sure it would cook the same and be just as delicious!