A Silk Purse on a Sow’s Ear – The Pork Crown Roast
Since it was Mother’s Day, I thought it fitting to cook something special for my wife and could not think of anything more elegant than a pork crown roast. Taking a nice pork bone-in loin roast and turning it into a crown gives it an added flair and impressive presentation.
Ingredients
Roast
8-10 pound, 8-10 bone pork loin
1 teaspoon chopped sage
1 teaspoon chopped rosemary
1 teaspoon cilantro or parsley
3-4 tablespoons of Avocado oil
1 tablespoon coarse black pepper
3 tablespoons of Killer Hogs pork seasoning
1/2 cup Charred Peach Bourbon Glaze (commercially prepared)
Stuffing
¾ cup chopped onion
½ cup chopped celery
½ pound ground Italian sausage
1 peeled and chopped Granny Smith apple
1 cup fresh bread crumbs
½ cup chopped fresh pecans
2 tablespoons butter
2 tablespoons chicken stock
1 teaspoon chopped sage
1 teaspoon chopped cilantro or parsley
2 teaspoons salt
2 teaspoons ground black pepper
Puree
1 peeled and chopped Granny Smith apple
¼ cup water
1 tablespoon butter
2 teaspoons light brown sugar
1 teaspoon salt
1 teaspoon apple cider vinegar
Directions
Most grocery stores sell bone in pork loins that have the bones Frenched out. You can save a lot of money with some minimal knife skills and prep the roast yourself, which is what I did in my case. I began by salt brining a nice Berkshire loin roast from a local butcher over night. Next cut out the meat between the top 2†of bone and clean up the excess material and fat. Score the meat between the bones within the loin section below the ribs to allow it to be circled back around itself. This also allows more meat exposure for additional bark formation during the cook.
Once prepped tie the ends together to form the crown. Finely chop the herbs, place them in a small bowl, and mixed in the oil to make an herb slurry. Apply the slurry over the entire roast followed by the pepper and pork seasoning. Wrap the tips of the exposed bones with aluminum foil to protect against burning.
Building a charcoal fire with a chunk or two of apple wood, smoke the crown with indirect heat at a temperature 250-275* F. Smoke until the internal temperature reaches 135* F. Remove the roast and glaze with the Peach Bourbon sauce and return to the smoker until the internal temperature reaches 140* F. Remove the roast, place in a warm oven tented with foil and rest for at least ½ hour.
Stuffing
While the roast has started cooking, in a cast iron pan melt the butter and saute the onion and celery until soft. Add the sausage and continue to cook until the sausage begins to turn gray. Add the apples, pecans, sage, cilantro, salt and pepper. Stir the mixture and let simmer for about 2 minutes. Remove from the heat and add the breadcrumbs stirring until all ingredients are combined. The mixture should be soft but holding together. If too dry, add some of the chicken stock to moisten.
During the final 30 minutes of the roast cook, place the pan into the cooker and allow stuffing to obtain a light, smoky finish. Add the stuffing to the top of the crown for presentation and serve the rest on the side.
Puree
Combine all ingredients into a blender and blend smooth. Transfer to a saucepan and cook on medium heat, stirring until combined and slightly thickened. Pour into a gravy server to use as a sauce for the roasted chops.
____________
Top the roast with the stuffing and add garnish to give it an elegant touch and ready for service.
Serve the roast at the table to impress your guests and family along with all your sides. Carve into individual chops. Bon appetite!
Meals such as this make for a memorable Mother’s Day. Don’t forget to give all the mothers in your life a lot of love this day.
Troutman is outta here....Peace out friends !!!
Mr. Bones ecowper @CaptainMike
Since it was Mother’s Day, I thought it fitting to cook something special for my wife and could not think of anything more elegant than a pork crown roast. Taking a nice pork bone-in loin roast and turning it into a crown gives it an added flair and impressive presentation.
Ingredients
Roast
8-10 pound, 8-10 bone pork loin
1 teaspoon chopped sage
1 teaspoon chopped rosemary
1 teaspoon cilantro or parsley
3-4 tablespoons of Avocado oil
1 tablespoon coarse black pepper
3 tablespoons of Killer Hogs pork seasoning
1/2 cup Charred Peach Bourbon Glaze (commercially prepared)
Stuffing
¾ cup chopped onion
½ cup chopped celery
½ pound ground Italian sausage
1 peeled and chopped Granny Smith apple
1 cup fresh bread crumbs
½ cup chopped fresh pecans
2 tablespoons butter
2 tablespoons chicken stock
1 teaspoon chopped sage
1 teaspoon chopped cilantro or parsley
2 teaspoons salt
2 teaspoons ground black pepper
Puree
1 peeled and chopped Granny Smith apple
¼ cup water
1 tablespoon butter
2 teaspoons light brown sugar
1 teaspoon salt
1 teaspoon apple cider vinegar
Directions
Most grocery stores sell bone in pork loins that have the bones Frenched out. You can save a lot of money with some minimal knife skills and prep the roast yourself, which is what I did in my case. I began by salt brining a nice Berkshire loin roast from a local butcher over night. Next cut out the meat between the top 2†of bone and clean up the excess material and fat. Score the meat between the bones within the loin section below the ribs to allow it to be circled back around itself. This also allows more meat exposure for additional bark formation during the cook.
Once prepped tie the ends together to form the crown. Finely chop the herbs, place them in a small bowl, and mixed in the oil to make an herb slurry. Apply the slurry over the entire roast followed by the pepper and pork seasoning. Wrap the tips of the exposed bones with aluminum foil to protect against burning.
Building a charcoal fire with a chunk or two of apple wood, smoke the crown with indirect heat at a temperature 250-275* F. Smoke until the internal temperature reaches 135* F. Remove the roast and glaze with the Peach Bourbon sauce and return to the smoker until the internal temperature reaches 140* F. Remove the roast, place in a warm oven tented with foil and rest for at least ½ hour.
Stuffing
While the roast has started cooking, in a cast iron pan melt the butter and saute the onion and celery until soft. Add the sausage and continue to cook until the sausage begins to turn gray. Add the apples, pecans, sage, cilantro, salt and pepper. Stir the mixture and let simmer for about 2 minutes. Remove from the heat and add the breadcrumbs stirring until all ingredients are combined. The mixture should be soft but holding together. If too dry, add some of the chicken stock to moisten.
During the final 30 minutes of the roast cook, place the pan into the cooker and allow stuffing to obtain a light, smoky finish. Add the stuffing to the top of the crown for presentation and serve the rest on the side.
Puree
Combine all ingredients into a blender and blend smooth. Transfer to a saucepan and cook on medium heat, stirring until combined and slightly thickened. Pour into a gravy server to use as a sauce for the roasted chops.
____________
Top the roast with the stuffing and add garnish to give it an elegant touch and ready for service.
Serve the roast at the table to impress your guests and family along with all your sides. Carve into individual chops. Bon appetite!
Meals such as this make for a memorable Mother’s Day. Don’t forget to give all the mothers in your life a lot of love this day.
Troutman is outta here....Peace out friends !!!
Mr. Bones ecowper @CaptainMike
Comment