Crown Roast of Pork

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Wow! Thank you Anne for making me a New Year's superstar! I made this for a crowd and am glad I did! It was delicious! I loved the subtle flavor of the fresh fennel in the stuffing. I cooked it to about 145 degrees(like the recipe says and rested it for 35 minutes, but when we cut into it, it was still very pink. No biggie, we stuck it in the microwave for a minute and 30 seconds, and it came out perfectly. I appreciate a conservative cook time, as we all know there is nothing that can be done when your pork is overcooked and chewy! I strained the veggies and made a gravy out of the juices with some corn starch and a tablespoon of white wine and a tablespoon of cognac. (Ina's recipeIt was a definite hit and I will certainly be making this again!

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I only used the olive oil herb paste for the crown roast (needed a quick recipe & then stuffed with saurkraut and it was excellent! I will definitely try the pan sauce & stuffing next time.

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This is one of my Christmas favorites. Great recipe!

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I made this recipe for an important holiday dinner party for 14 people and it was incredible. (got a 14 rack roast and had Whole Foods crown it for me to save time The flavors of the stuffing and pan sauce infused the pork so beautifully and every bite was gone of both!!!! This was definitely a hit!

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Excellent and impressive holiday dish. Cooked in a lot less time than the recipe called for but you can't go wrong when using a meat thermometer. Added a little corn starch to the sauce to thicken it to more of a gravy consistency. Would cut the amount of stuffing in half next time. Subbing apples and pecans for the pears and chestnuts in the stuffing was the only change I made but that's just to accomodate my tastes.

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Thank you Chef Burrell for this outstanding recipe. My brother and I do all the holiday cooking and this year we wanted something different for the Christmas meal, we usually make a prime rib roast - this year we made this recipe without the stuffing (we use our own recipe. This was over a week ago and I am still thinking about this roast every day. It was easy to make and the outer crust with the wet rub was perfect.

As a note to agree with a few other reviews, we started checking the internal temperature about an hour after the temperature was turned down and ours was done perfectly in 1.5 hours and rested for a full half hour after pulling it out. It was SO juicy and tender and just lovely.


Jules in WA State

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Made this for Christmas day dinner and it was fantastic. I changed up the stuffing and used dried cherries and walnuts instead of the cranberries and chestnuts. Everyone loved the dish, and the leftovers were great too. I served potato gratin and green beens with ale and mustard. Thanks Anne!

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Tried this for my Christmas Day Dinner and WOW! The aromatic herbs and ingredients filled my home and senses. The combination of fruit, herbs, and veggies was dynamic. I LOVED this dish...the pork was delicious, flavorful, and tender while the dressing was so good and unusual for a southern girl! GREAT!

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This is a definite winner and relatively easy considering the number of people served and the sauce just needs a last minute puree. I like the work being more "front loaded" when I'm entertaining. Much easier than having to make a sauce from pan drippings at the last minute. I had 9 very happy diners and it will become a new tradition. One caution, I used a supermarket bakery sourdough bread and I think a denser loaf would have been better. It did not seem to matter to my guests however. The cranberries, pears and other delicious flavorings made up for it.

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Thank you Anne for making me a rock star in my own kitchen. I made this over the holidays for my family. this is the first time I ever cooked a crown roast of pork (used my own stuffing receipe but very similar (apples vs pears. The presentation was out of this world, the pork was done at exactly 141 degrees. It was juicy, full of flavor, and slightly pink in the center. It was certainly not your mother's overcooked, dried up pork chops/pork roast from the past! Fresh market supplied the little 'chef hats' for the bones that I asked to be frenched and I felt like an updated Julia Child! To all the readers of the reviews, if you order the pork roast from your butcher or high end grocery store, the hard part is done...frenching the bones and tieing it all together. I would highly recommend this receipe as it was easy but, looked like you spent a lot of time and effort on it. I am making again for new years!