Crown Roast of Pork

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Oh man was this dish a hit! This was the first roast I've ever cooked, let alone my first crown roast. If that wasn't enough pressure, it was the first time I've ever cooked a Christmas dinner for my family!

I bought the roast already trimmed and tied into the crown, so I really had to get my hands in there to get the herb and olive oil rub all over. The detailed instructions make this so easy! The only things I'll do differently next time - I'll individually wrap the bones in foil to keep them from burning. I wrapped the foil all the way around to save time. The top turned out great, but I would have liked it to brown a little better all the way around. I'll also cook the stuffing a bit longer. I didn't let the wine reduce enough and it stayed a bit wet.

All in all, such a success! So delicious and moist! I'll definitely make this again for a very special occasion!!

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Yummy! Our butcher frenched and tied it for us. It was a snap to make and very impressive table presentation. Even though we had a ten pound, thirteen bone roast, ours cooked in less time than the recipe called for. So, keep a close eye on it while it is roasting.

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My husband and I made the pork, dressing and vegetables for Xmas dinner and it was wonderful. We used a six pound butterflied pork loin instead of the crown roast. Everybody loved the food. Thanks Anne.

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Loved this, easy to put together, don't need all 8cups of broth, 4 was all I used and it made plenty of broth. The meat was very moist and a hit with all 10 who said "it was a keeper" ...

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Wow! What a great recipe. First time I tried and it was a complete success. Loved the wet rub; added great flavor to the roast and the pan sauce which, I pureed with an immersion blender. I served this roast for Christmas dinner with the accomplanying Pear, Chestunut, Dried Cranberry and Bacon Bread Stuffing along with 2 sides from a Gordon Ramsay Christmas special - Brussel Sprouts with Pancetta and Roasted Potatoes with Turmeric and Red Chili Flakes. Yummy! New family tradion meal for sure.

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Made this for Christmas dinner and the taste was phenomenal and presentation was stunning. Rave reviews from a family of 15! The only glitch was my wife was on mise en place duty for the dressing and used 4 fennel bulbs instead of 1/4.... We didn't realize until after it was in the oven, but it was fab nonetheless. Oops, but no harm no foul. We also left out the garlic because my FIL has a negative reaction to it, and we didn't miss it one bit.

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This really was one of the best meals i ever made! Tender, tasty and you can't get enough of it.

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OMG, I can't believe I was able to cook this delicious meal. The best I've ever tasted. Everyone loved it. Especially the stuffing.

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This was a presentation piece brought to the table. Made little chef hats for each bone which made this more festive. The family clapped and took photos. Then the real treat began which was eating it. The flavors were fabulous and everyone wanted seconds. I was the celebrity chef in my home that night! A good tip....make sure your butcher dose all the dirty work of frenching the meat. Thanks Anne

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This was amazingly tasty and quite sophisticated. I'm a decent cook and was concerned about the cooking time mentioned. If I hadn't doubted the time, I would have ruined the very expensive roast.
PLEASE rethink the cooking time and test the temperature after one hour after reducing the temperature. I overcooked it slightly, but if I had waited until the second hour it would have been spoiled.
The sauce is fab.