The Ultimate Pork Crown Roast

Total Time:
5 hr 45 min
15 min
3 hr
2 hr 30 min

12 to14 servings

  • 1/2 bunch thyme, leaves only
  • 1/2 bunch fresh sage, leaves only
  • 2 cloves garlic, gently smashed and paper removed
  • kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 10 pounds pork rib roast (about 12 to 14 ribs)
  • Apple Pecan Stuffing, recipe follows
  • Gravy, recipe follows
  • Watercress, for garnish, optional
  • Special equipment: roasting pan fitted with roasting rack
Watch how to make this recipe.
  • Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.

  • In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.

  • Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.

  • Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.

  • Fill the cavity with Apple Pecan Stuffing.

  • Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.

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Pinot Noir

Delicate, floral red wine

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4.5 77
Wonderful. I made one adjustment, and started my temperature at 450 for 30-minutes and then dropped my temperature to 250, and let it do it's thing. Was great! item not reviewed by moderator and published
Loved it! My first try at this presentation and an absolute winner! item not reviewed by moderator and published
This is a keeper for sure. Came out so tender and moist, everybody was as happy as can be. Especially me, since I was cooking it. Didn't do the gravy, but with the drippings there was, it sure would have made a good one. Maybe not exactly a first time pork roast recipe, maybe need a little experience with roasting big pieces of meat, but man…. it's 100% if you feel up to it. Thanks Tyler :) item not reviewed by moderator and published
I made this for NYE celebration - it was fantastic! I also made the Pecan and Apple stuffing and Calvados gravy and all were an absolute hit. The only recommendation I would make is to marinate the roast for a few hours so the herbs permeate the meat. I would also recommend pureeing the vegetables for the gravy earlier in the day in order to have everything all ready and prepared while making the gravy. I will definitely be making this again! item not reviewed by moderator and published
Perfect every year!! I have been making this for 6 years and it is always a thanksgiving request. item not reviewed by moderator and published
Second holiday we have made this. We not only stuff it with corn bread stuffing but we take bourbon and flambé the stuffing at the table it is a great presentation. The children love to see the flambé they think it's grand to see that added touch. Many thanks for such a simple receipe. We also sweat the onion, cerely etc for the stuffing brings out the flavors if you do this extra step. item not reviewed by moderator and published
Wow! I didn't make the gravy, but the pork and stuffing were outstanding. Make sure that you get a roast with at least 12 ribs. I could only get 10, so I didn't have as much room to stuff the cavity. Turned out great, anyway, though. item not reviewed by moderator and published
This dish is fantastic and easy. I do agree with other reviewers that the time is a bit off, I had a 9 lb roast and it took 3 hours stuffed. The stuffing was great, but as others mentioned a bit moist, next time I will use 3/4 cup stock-also I sauteed the onions (2 yellow /apples in sweet butter-I think olive oil would have been a bit strong. I used dried herbs and everything tasted great. Really this recipe is just about perfect-the roast looked and tasted (I did buy my roast at Whole Foods and splashed out a bit more for high quality meat incredible and will be a Christmas Eve tradition from now on. item not reviewed by moderator and published
This dish is impressive, and if you have your butcher do all the trimming and wrapping (like I did, it's super easy...and pretty inexpensive too! I did not do the stuffing, as I heard from other people NOT to stuff the pork because it takes too long to cook. I made Stovetop cornbread stuffing on the side and it was delish. In the future, I think I would double the recipe for the tyme/sage rub...I don't think it was enough...I also think I would do it the night before to really get the flavor in there. Although the meat was super moist and tender and delicious, I didn't really taste the herb medley...though it smelled great while cooking. I made the gravy, which was good and I also made the turnip puree, which was great. item not reviewed by moderator and published
I did not make the stuffing so this is only a review of the roast. It came out just delicious, I was worried the sage would be overpowering but it wasn't. Even my dad, who is a plain food type of guy, thought it was great and tasted like "fine French food" : I made it for Christmas dinner and it was a hit with everyone! The only thing I might do differently next time is just roast the rack flat and not in a crown because it was a little difficult to carve into uniform slices and the herb mixture tasted so good on the outside where it was browned and crispy that I wished it was that way on both sides! item not reviewed by moderator and published
This is a simple and delicious recipe - so impressive when it comes out of the oven! The butcher took care of the twine, and frenching the bones, etc. so I did not have any fat/extra to put on the bottom for extra flavor. I lined the bottom of the roasting pan foil and a few pieces of bacon. YUM! I added double the garlic - and also did not include pecans in the stuffing (my children both have nut allergies. This recipe is a keeper - and the gravy is absolutely scrumptious! Thanks Tyler! item not reviewed by moderator and published
Every thing sounds delicious except there is no recipe for the gravy. Can someone come up with it before Sunday? item not reviewed by moderator and published
I made it for Christmas dinner and it was a great hit. Pork was delicious and moist. Apple pecan dressing had great texture and flavor. Was unable to buy Calvados so substituted 3/4 cup of a local apple wine and 1/4 cup of Honey brandy and it was amazing. Even the kids - who don't like any of those vegetables - loved it. Will definitely make this again. item not reviewed by moderator and published
My roast was half the size the recipe called for but I was able to adjust. I had a time tying it but I won out in the end. The roast had an amazing flavor and even though it was small it looked great. I loved the rub and would use it on other types of meat as well. I think next time I'll just cook it like a lamb rack on it's side. item not reviewed by moderator and published
I didn't do the stuffing, but we did enjoy the tender and flavorful pork roast. item not reviewed by moderator and published
I prepared this Roast with the stuffing and my family absolutely loved it. In fact, they have requested I prepare for Christmas Dinner. I cook for 16-18 family members and I found along with Yorkshire Pudding and a salad we had a delicious meal. Thank you Tyler! item not reviewed by moderator and published
Be prepared. A lot of work but delicious. Not for the amateur chef. Pass on the gravy. item not reviewed by moderator and published
I did this roast for Easter Dinner and it turned out fabulous. I used my own cornbread stuffing instead of this one. Cooking time was spot on for me. I did use a rack in the bottom of my roasting pan so I just put a piece of foil over the rack in the center of the crown to keep the stuffing from falling through the rack. Worked great. item not reviewed by moderator and published
I made this on Christmas Eve and spent several hours preparing it with my sister helping. We followed the recipe to a "T" and it was a disaster! The roast was not cooked and we had to put it back in the oven for at least an hour and the stuffing was barely edible. (of course I covered the stuffing so it would not burn) Also, the pork had no taste even when it was finally cooked. I would be very fearful of making another Tyler recipe on a holiday!! item not reviewed by moderator and published
Took way longer to get done (oven thermometer said oven temp was correct). I ended up raising the oven temp and gave up at 140 degrees. Tasted great and was quite moist. Would definitely make again, but with temp/time adjustments. item not reviewed by moderator and published
I made this for New Year's Day lunch and it was excellent. Since I live in Nairobi Kenya (East Africa) we can't always get all the ingredients listed, so I used pineapple instead of apples and macadamia nuts instead of pecans for the stuffing. Turned out great. item not reviewed by moderator and published
I used this recipe as the first meal of 2011, and I must say that I was very impressed with the results. My family loved it, so I will try this one again in the future. Dynamite! Tyler rocks once again! item not reviewed by moderator and published
Have had this for 2 Christmas now - it is our new family tradition! Tyler's Ultimate (although somewhat cocky) has the most delish recipes! item not reviewed by moderator and published
I just cooked this tonight and it was great! Even though I think my butcher didn't cut enough meat off the bone, so some of the inside parts didn't cook, it was still amazing. Now I have left overs for the next month or two. Tyler rules. item not reviewed by moderator and published
This is a great recipe. I altered mine with beef and used Italian seasoning mix and prepackaged stuffing. The way it tasted you would have never known I took a couple short cuts. item not reviewed by moderator and published
Hi Tyler, Just as promised, this was a hit! A very easy recipe to follow, it took about 15 minutes to prep and 2 1/2 hours to cook @ 375 degrees for a 12 bone roast. The outside was browned, the meat was very moist and it had a delicious Fall Flavor. Don't forget the extra pork cuttings into the roast pan. The more that you put in the greater the degree of flavor in the gravy. My wife and I invited some dear friends and a guest from Germany over for a "Roast", and they were blown away when I unveiled it. They had no idea we were making a Crown Roast in August. JIMBO item not reviewed by moderator and published
Hi Tyler, feel like I know you....the pork grown roast, stuffing and gravy were great...although it did take longer to bake...had a wonderful tossed salad, dinner rolls,wine, birthday cake and coffee... It was my Mothers 87th. birthday...had 14 for dinner and it was wonderful Jan Morrison item not reviewed by moderator and published
Roast was spectacular, stuffing was disappointing however and grateful that I doubled the recipe and cooked the extra outside the roast as the stuffing within the roast was not entirely done (think of stuffing inside a turkey, that consistency) and followed the recipe to the letter. Further, believe that a 30 minute resting period is excessive (for Prime Rib no) but not for pork which when plated was luke warm, at best. Also might suggest salt and peppering the roast before marinading it, the recipe only says to salt and pepper the marinade. Other than that, was good, will definitely do another stuffing or dressing next time, and use Apple sauce instead of apple pecan dressing. item not reviewed by moderator and published
I've promised to save this recipe and repeat! It was a great Easter / Birthday Dinner, that everyone enjoyed. I wasn't thrilled with the stuffing, not a lot of flavor, so I will change that next time. I also used Tyler's cider gravy, it had better reviews than the one he made with this one. But the roast was tastee, and beautiful! item not reviewed by moderator and published
Hey everyone! I am planning on making this for Easter dinner. I am very excited but the gravy recipe itsn't showing up on my screen. Ive tried on three different computers and still nothing. Can anyone post up the link to the gravy recipe please please. Thanks!!! item not reviewed by moderator and published
His 10lb roast cooked avg 15 mins per lb which 150 mins = 2.5 hours So if you had a 15 lb roast or 225 mins would be 3 3/4 hours... come on people put the brain in gear before the fingers start typing.. Mine came out great and I can say all of the guys here at the firehouse ate well that night. We did do the garlic mashed potatos instead of the turnips item not reviewed by moderator and published
I made this for a dinner party and it sure was a hit. I followed the directions and they were spot on. I even had some stuffing left over and I put it in a cassserole dish. When I removed the roast from the pan, I used a bit of the drippings on the top and then baked it. It browned up beautifully, and I mixed it with the stuffing in the roast. The crispy separate stuffing really made a difference. I also used apple cider instead of Calvados. I would make it again in a minute. item not reviewed by moderator and published
I love to cook and have used many great recipes from Tyler Florence. This one, however, was very disappointing. The roast took nearly an hour longer than the recipe indicated--which put a major glich in our dinner plans! The stuffing was not worth the trouble it took to make. I did like the gravy. Unfortunately I used this as a menu for our family post-Christmas celebration. item not reviewed by moderator and published
The best dinner we've made at home! We went to our butcher, and he cut the pork just like we asked, and saved the scraps. Turned out to be 14lbs/16 chops. Following the recipe was easy, and the meat turned out great. We were a little sceptical about the turnips, but they were good...i'd still prefer garlic mashed potatos, but i'm glad we did the turnips. The stuffing was great too. The apples and pecans really set it off, and everyone loved it. My only complaint would be the price, but for the amount of food there was, it was worth it. item not reviewed by moderator and published
I made this on xmas and what a big disappointment. It is a lot of work and not enough flavor. The presentation is great, but for the time and money I could have made so many other things that would have tasted better. The gravy made it worse and the stuffing is just ok. I am a very good cook and can follow any recipe and generally do justice to it, but this just bombed. item not reviewed by moderator and published
Delicious item not reviewed by moderator and published
i loved this recipe as did my family. the only problem i had was it took about three and a half hours for an eight pound roast to get done. i had planned on the two and a half hours for it but other than that it was great! item not reviewed by moderator and published
great----but where's the gravy recipe that 'follows' ? item not reviewed by moderator and published
I made this for Christmas dinner. The pork tasted delicious. Having read the comments I did increase the seasonings and added celery to the saute pan with the onions, garlic and herbs. I also added recently dried sage as I find it has more flavor. The stuffing was disappointing. There was way too much cream and it was too wet. It would have tasted better and had better texture if I had just used the chicken stock. I also added dry seasonings to the stuffing to up the flavor but I could have flavored it more. item not reviewed by moderator and published
We made this for Christmas Eve and it was fantastic. Luckily my nice butcher did everything for me..tied it and even put the little foil caps on the bones. We made it exactly as called for in the recipe, except for 2 things: 1) None of us really enjoy turnips, so we made a parsnip puree instead. 2) Since there were kids present, we used Williams Sonoma 5 Apple Cider concentrate instead of the Calvados apple brandy for the sauce. Based on the previous reviews, I checked the temp at the thick base away from a bone to ensure it was cooked through. The meat was tender and flavorful..possibly the best piece of pork I've ever had. Definitely making this again! It got raves from everyone. item not reviewed by moderator and published
This was fantastic. Everyone loved the roast, it was very tender. I substituted craisans for the pecans since my sister-in-law has allergy's to nuts. Personally, I think she's nuts, but then again aren't we all. Unfortunately, there weren't any leftovers. item not reviewed by moderator and published
This was my first experience with Crown Roast and it was wonderful! It was very moist and absolutely delicious. We did everything almost exact to the recipe except we left the vegetables in the gravy and added champagne versus the apple liquor. Thanks Tyler for making Christmas dinner EXCELLENT! item not reviewed by moderator and published
I did add a few extra cloves of garlic, but EVERYONE loved it. I'm so glad I made extra. item not reviewed by moderator and published
nice item not reviewed by moderator and published
My family loved this when I prepared it for Christmas dinner last year. It was the most succulent piece of pork I have ever had and am looking forward to making it again this year. Don't be intimidated by the butchering required, supermarkets will do most of the work for you and if you don't French the bones, the roast is just as delicious. item not reviewed by moderator and published
At the top of the page click on Episode: "Ultimate Pork Crown Roast" and find all recipes in this episode. Last year's hit. Did change the stuffing. Having it again item not reviewed by moderator and published
This recipe sounds wonderful, and I am planning on cooking, but I cannot seem to find the gravy portion of the recipe on the website. Can you help me? Thanks, Kimberly item not reviewed by moderator and published
I have not tried this yet. I am watching the program and saving the recipe along with the Apple Pecan Stuffing for a nice special Sunday dinner. Tyler is down to earth, easy to follow and a fantastic instructor. Cynthia M~ Houston Texas item not reviewed by moderator and published
I made the entire meal from this episode last year for Christmas Dinner. It was such a hit that my mother in law suggested that this be our new standard meal that we have every Christmas. We'll see about that but we are making it again this year! item not reviewed by moderator and published
This was the best pork roast I have had in quite a while, the only change I will make next time is to add some sausage to the stuffing, it seemed a bit bland to me. item not reviewed by moderator and published
After seeing Tyler prepare this meal, I knew it would be a hit. I fixed the entire menu for a birhday celebration to better than expected results... I followed the recipes almost to the word from the pork down to the gravy. I found the pork already frenched and tied as well as on sale at Bashas here in Tucson. I can not tell you how grateful I was that I did not have to do all the work; I just cleaned it up a bit. I made the stuffing and followed the recipe with the same result of under done pork in the very middle that others commented on. I do not mind pork a bit on the rare side, but next time I make this, I will cook it a little longer at a lower temp befor finishing the browning. I also found the stuffing more moist than I like, but plan to use less liquid next time around. I did how ever enjoy the flavor very much. The gravy was one of the best I have ever made! The one digression from the recipes I made was I used unfiltered apple juice and a little rum instead of Calvados (could not find it any where....any where, and I know I have seen it). I will also use the veggies as a rack fpr the roast and maybe cut out one step in the gravy making. I was hearing great things about this dinner days after I served it, and will most assuredly make it again for a special occation. item not reviewed by moderator and published
We made this roast with the apple pecan stuffing for New Year's Eve and the results were great. I would definitely do this again. We used a cooking thermometer with a remote readout and cooked the roast to 160 degrees. This turned out be be about medium. The only major change was that we made a simple pan gravy without using the vegetables. Instead, we deglazed the pan with Calvados and some chicken stock and added flour to thicken. We let the gravy simmer a few minutes to make sure the alcohol evaporated. The only other suggestion we have is that the herb mixture probably does not require as much olive oil as the recipe recommends. A couple of tablespoons are adequate to mix with the herbs and coat the roast. item not reviewed by moderator and published
I made this pork crown roast for Christmas dinner and it garnered rave reviews from my family. I purchased the roast already frenched by the butcher. The butcher had also prepared stuffing which they had placed in the middle of the roast for me, so I did not make the stuffing recipe by Tyler. I found it easy to prepare the rub as in the recipe and put it all over the outside of the roast. I took the roast out when the thermometer said it was done, but after letting it rest and then slicing it, found out it did not look completely done. I don't know if this was due to user error on my part (not putting the thermometer in far enough) or due to the stuffing as mentioned on other reviews. Since I had already sliced it, I ended up putting 3 pieces at a time in the microwave for 2 minutes and it turned out wonderful--done and still juicy. The flavor of the roast was delicious! My family also loved the gravy. Instead of using Calvados, I substituted Martinellis apple cider. The gravy never got very thick, probably due to the cider instead of alchohol. Even with the minor snafu's, this roast was very easy to prepare and the presentation was amazing! item not reviewed by moderator and published
We made this for Christmas dinner and we were all a bit disappointed. Just like another reviewer said, a turkey or prime rib would have been much better. It was good, but not worth all of the work in the end. We had a similar problem with the meat not seeming to be fully cooked, but when you put stuffing in the cavity, it will keep that part of the meat more moist and it only seemed to not be fully cooked. We ate it and had no problem. I will say that the presentation gets a ten out of ten, but we weren't crazy about the flavor. item not reviewed by moderator and published
I'm sure glad I went ahead and prepared this meal 'before' reading all the negative comments! I fixed the meat, stuffing and gravy as the recipe shows, exactly (first time for anthing) and it was great! My family thought they were eating at a 10-start restaurant. I did see Tyler's show and he really explains things so well and his directions were clear. I just wish you could have seen my face when I tried to put all the veggies in my food processor - just like tyler did! MY food process must be lot smaller than his because mine was way overloaded and I had to stop and back up and chop in batches. I didn't use the apple liqour in the gravy and it was very good. Glad I didn't by the quart size bottle my only liqour store had!! Saved me $20 and it was just fine without it. My butcher also prepared my meat and tied it up for me. He left more meat on the inside of the crown than what Tyler had on the show. That portion was a little more rare than I like, but with re-heating it will be just fine! Tyler, keep up the great show !! item not reviewed by moderator and published
We made this for Christmas. With a few changes next time, it will be better. I had a prepared crown roast from the supermarket. The meat was excellent, moist and not dry. The only thing, I would not add the stuffing until later, the roast was not fully cooked around the middle where the stuffing was. It was a little frustrating when your meat thermometer says it's done, but when you take out the stuffing, it was raw. item not reviewed by moderator and published
I prepared this for NEW YEARS dinner...A LOT OF MEAT I prepared the Port Roast as Tyler had directed...We are not a stuffing family however we served with a wild rice which was excellent. The presentation knocked my guest socks off and I use the pan dripping to make my own gravy . The reviews were not encouraging for the gravy. When I prepare this again I think I will make my own dressing and fill the cavity. I think that I will need to make a separate dish for the dressing because after the butcher tied my pork roast up that cavity was not that large. TYLER you rock on the recipe...Keep them coming.... item not reviewed by moderator and published
After watching Tyler prepare the roast onTV, my wife and I made this for Christmas. His presentation on TV was excellent, however the dish itself was average at best. In our opinion, the seasonings were bland and the texture of the stuffing was soggy. We cooked the roast in a high end convection oven above the level called for in the recipe and the meat near the bone was not completely cooked. I assume this happened due to the insulation of the bone tips by the foil. I don't think the recipe was as billed. item not reviewed by moderator and published
For me, this recipe was just okay. I made it for Christmas dinner and frankly was a bit disappointed. I only made the roast because our stuffing is a favorite and I didn't want to shake things up too much, but compared to the turkey or prime rib we usually have on Christmas, this really didn't stand up. It was expensive and a lot of work for just a pork chop in the end. A turkey or prime rib would have been much better and I was glad I made a ham too just in case it didn't work out. Not to worry though, I have loved all of the other "Ultimate" recipes I have tried, maybe this just wasn't my family's cup of tea. item not reviewed by moderator and published
My husband and I tried this for Christmas. We could not have asked for anything any better. The roast along with the Apple Pecan Stuffing and Gravy were out of this world. This will be a keeper in our home. Thanks Tyler for all the good food ideas you give us. Linda item not reviewed by moderator and published
Simple, exciting, fun, tasty did I say delicious...the only thing I changed in the recipe is adding 5 cloves of garlic to the rub, 3 garlic cloves to the stuffing and 2 cloves for the gravy. I handed out mint before the all my friends left. I went to the gym this morning and everyone in the court thought the food service area was making spaghetti LOL!! Thank you for sharing this amazing recipe. item not reviewed by moderator and published
I made this meal for the first time on Christmas Day. I ordered the roast one day in advance from my local grocery store. I followed the instructions (for the most part) and was not disappointed. One difference in my preparation, is that i placed the vegetables for the gravy in the pan with a little beef stock while it was cooking. I then kept them in the pan while I made the gravy. Once I had the flavor I was looking for, I took almost half of the content (veggies included) and blended it just slightly. This made for a thicker gravy with some vegetables visible for those that wanted it. This is a beautiful looking meal and was a huge highlight. Not to mention it was very tasty. My family was in awe of the presentation. The stuffing overflowing was magnificent. I made the gravy in the pan and then placed the roast in the center. It was rustic in appearance while being elegant all at the same time. Please try this! item not reviewed by moderator and published
I made this for christmas and wowed the family .. the gravy was great the stuffing excellent *but should have minced the walnuts as i don't like nuts (rest of family has forbidden me from mincing though as they loved it AS IS. made some changes (sorry) SALT is never needed, dill is a great add in and cut back on the apple liquor in the gravy.... item not reviewed by moderator and published
I made the roast, the stuffing, the gravy and the turnips. They were terrific although the gravy was the only part of the meal that could use some improvement. Word of caution: I NEVER cook a recipe from the show without first watching it; DVRing it; watching it some more and printing out the recipe. the printed recipes ALWAYS leave out something that Tyler did...and he doesn't do anything that isn't important! This is a truly memorable meal. If you are a Cabo fan try the fish tacos...just remember to refrigerate after battering...the recipe didn't mention this. item not reviewed by moderator and published
I made this roast for yesterday's family Christmas Dinner. It was wonderful and everyone loved it. Out of a 14 rib roast, only 1 rib (or chop) was left over. Our local grocery store (Publix) made the roast for me and all I had to do was stuff it. As a result when I made the rub, instead of putting it on each chop, I rubbed it on each piece as well as I could with it being tied in a circle. If I would have had more time, I would have cut the string holding ribs and done it the way Tyler suggested but it turned out well anyway. Follow his cooking time with foil and remove foil last 30 minutes. It turned out beautifully.A suggestion on the stuffing. I used Pepperidge Farm sour dough bread. Even though it was several days old it was too soft and as a result the stuffing wasn't firm enough for my taste. Even so, my family ate it and loved the taste. I would use bakery sourdough next time that was at least one or two days old so it would stay drier. Other than that, it was really good. I didn't make the gravy this time but will next time. item not reviewed by moderator and published
I am making this roast for the first time tonight. I had the butcher cut the pork for me and then I rubbed it with my herb mixture and tied it into the crown shape and let it marinate over night. My question is...all of the porkchops are folded in on themselves in the middle of the roast. Am i just supposed to place the stuffing mixture right on top of the chops? And does the foil really keep the stuffing from burning even though the cook time is 2 1/2 hours? item not reviewed by moderator and published
Does anyone use an apple liqueur for gravy? how's the taste with and without? item not reviewed by moderator and published
I watched the episode where he makes this just yesterday and will be making it myself. If I remember correctly he just threw the scraps in the bottom, the fat from the meat created juices in the pan. item not reviewed by moderator and published
I am making this recipe tommorrow for christmas eve and i was wondering when i place the scraps in the roasting pan do i just lay them around the pork directly touching the pan? Also, do i need to put any chicken broth or any liquid on the bottom so that the scraps dont burn? Thank you! item not reviewed by moderator and published
Just click on the episode link at the top of the page for all the recipes for the episode. item not reviewed by moderator and published
Thanks, Michael, for directing us to the elusive gravy recipe. I believe Tyler also added scraps of pork (that came with the trimmed pork) to the roasting pan. Although not mentioned in the on-line recipe, using them would result in even more flavorful drippings for the gravy. Tyler Florence is absolutely my favorite chef on the Food Network.. item not reviewed by moderator and published
I wrote the recipe down when I watched the show. Enjoy. 1 onion - carmalized with herbs 2 granny smith apples, peeled and chopped Toast pecans Carmalize onion ? herbs ? garlic, thyme and sage, olive oil ? move to plate In same pan, cook chopped apples ? add a little fresh oil and 2.5 big handfuls of pecans ? saute ? season with pepper and salt Moisture for stuffing 2 big spoons of heavy cream 1.5C chicken stock 2 eggs In a large bowl, put 2 eggs and add chicken stock (about 1.5C) ? add heavy cream With fork, piece yolks to incorporate ? add some salt and pepper Add 1 loaf of slightly stale bread ? cut off edges, tear insides up into pieces and put into moisture to soak up liquid Add onions to the mixture and the apples/pecans mixture. Add some fresh parsley and stuff the crown roast item not reviewed by moderator and published
Tyler is my favorite chef as well as Emeril. This recipe and the gravy and stuffing recipes are 5 stars of dining pleasure. For the reviewers who couldn't find the recipes for the gravy and apple pecan stuffing, go to the Food Network home page which is Then, using your mouse click on "Recipes on TV" tab located near the top of the page on the righthand side. On the next page, you will see a list of TV shows. Click on the time zone arrow to select your time zone. Select the week of Dec 7 - Dec 13 week then click on Monday and you will find Tyler's show called Tyler's Ultimate. Click on the word recipes and a list of all his recipes will display. Another method would be to click Chef's Recipes on the home page and I think the rest of the steps are easy to follow. item not reviewed by moderator and published
Please add the rest of the recipe. I just watched the show this afternoon and was especially excited by the gravy Tyler prepared. It would be a shame to make the roast without it. Thanks. item not reviewed by moderator and published
Thank you for sharing your receipe... My family and I enjoyed it very much... HAPPY HOLIDYS... Kathylulove... item not reviewed by moderator and published
I'd love to rate this one, but the directions say, stuffing and gravy recipes follow...but I don't see them. Where are they? Actually, I found the stuffing recipe by doing another search, but still have not found the gravy recipe. item not reviewed by moderator and published
I agree took much longer. I don't think he had a standard stove. item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes