The Ultimate Pork Crown Roast

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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.

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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.

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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.

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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.

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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!

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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!

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Every thing sounds delicious except there is no recipe for the gravy. Can someone come up with it before Sunday?

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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.

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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.

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I didn't do the stuffing, but we did enjoy the tender and flavorful pork roast.