Crown Roast of Pork

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This was so disappointing! I wanted to wow my 16 guests but this firecracker was a dud. The liquid made it taste like chicken; it was dry, and boring. No one said anything. Ugh. I should have done a rub and roasted it -rather than steam it! I will never do this one again!

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I made this recipe for the first time during the holidays for my family. This was a great cooking experience, I had not worked with a crown roast of pork prior to this. Not a single bite was left!

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Made this for our family's New Years Day dinner. This recipe was easy to follow and it came out great. Like a lot of other people it was done in about two hours total time in the oven and the last 30 minutes was done at only 300 degrees. We thickened up the pan gravy with a little flour.
We combined this with glazed carrots, celery and cheesey mashed potatoes to complete the meal.

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I made this for Christmas Day dinner for 9 people. I had watched the show and decided this would be my meal. What a disappointment! I had an 18 rib roast from a quality butcher (not supermarket type. The roast was done in 2 hrs! Yes, I checked it with my thermometer in 4 places to be sure. The meat itself lacked flavor. The stuffing was EXTREMELY wet - ugh- and the pan sauce was also bland. I didn't even use all the liquid. I had another recipe to brine the roast overnight. Maybe I should have tried that one; more flavor? What a waste of time and ingredients. Sorry Anne, will definitely NOT be making again.

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Fabulous! It was better than I ever expected it to taste even though I had very high expectations. Each component - roast, stuffing and pan sauce was superb. It will now be our family Christmas dinner. However, it took me 45 minutes to prepare before it went into the oven. I did not have enough sourdough for the stuffing and added english muffins as well. Excellent. I did add red wine and poupon mustard to the sauce and cooked for a few minutes before serving. Each guest absolutely raved about my Christmas dinner. Thank you Anne Burrell once again!

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This was a hit! Only thing I did differently was made the stuffing completely separate from the roast. My roast was very meaty so there really was no room for the stuffing. I cooked it on 450 for a half hour and then an additional 2 hours exactly at 325 and it came out perfectly! I made sure to do plenty of basting while cooking and rotated my pork a few times and it was very flavorful and juicy. I blended the pan juices and added cornstarch and water mixture to thicken it slightly and it made the perfect gravy for this delicious meal. The stuffing was phenomenal and I got so many compliments! Will definitely use the stuffing recipe again, but will add more chestnuts, possibly a full 14.8 oz jar. I used 2 loafs of sourdough bread with the crust and it was tasty, be sure to use all your chicken stock in this case. Highly recommend this recipe! Thanks, Anne!

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Wow! I saw Anne make this and decided to make this for Christmas dinner. It was the best roast I have ever made. I took another reviewers suggestion and marinated it overnight. I made Bobby Flay's caramel apple cheesecake for dessert and both were a huge hit.

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Yet another winner from Anne. This is about the 5th recipe I've made following her directions (and watching the show. I've never made a crown roast before. This was our Christmas Eve dinner. I substituted a family sausage stuffing instead of the recipe's stuffing. I picked up a 13 rib crown roast prepared by my market's butcher shop. One other thing I did not do was include the fennel due to family preference. Other than that I followed it as written including blending the vegetables into the pan sauce. It was so full of flavor and moist as can be. The "crowning" moment was when my family requested that this now be our Christmas Eve meal going forward instead of the usual prime rib. There is no higher praise than this. :-

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Great recipe, very very tasty. I even used the same seasonings for the pork on my tomatoes which brought out the taste even more. Always brine over night for a more tender juicy crown roast of pork.

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I made the mistake of listening to the reviewers and started checking the roast around 1.5h. It was not done...it took another hr to be cooked all the way through. Also, the meat was tough...I am not sure i would make this again. It was good, but just a pain to eat. Maybe our butcher didn't do a good job with trimming fat off the roast, but there was a lot of tough fat relative to the amount of meat. It was a lot of labor (dicing and chopping relative to the final product. Taste was good, just not amazing.