The Ultimate Pork Crown Roast

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Does anyone use an apple liqueur for gravy?
how's the taste with and without?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just click on the episode link at the top of the page for all the recipes for the episode.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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..

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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 www.foodnetwork.com. 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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.