Crown Roast of Pork

Name: Crown Roast of Pork
Yield: Serves 10 to 12
Ingredients: , Kosher salt and pepper; 3 tablespoons, minced fresh thyme; 2 tablespoons, minced fresh rosemary; 5 , garlic cloves, minced; 1 (8- to 10-pound), pork crown roast; 2 pounds, small red potatoes, scrubbed; 10 ounces, shallots, peeled and halved; 2 , Golden Delicious apples, peeled, cored, and halved; 8 tablespoons, unsalted butter, melted; 1/2 cup, apple cider; 1 cup, low-sodium chicken broth

24 comments

Appears in Cook's Country December/January 2012, America's Test Kitchen TV

A crown roast looks impressive, but its unique shape poses problems for the chef. If we could get it to cook evenly, this roast would taste as regal as it appears.

SERVES10 to 12

TIME2¾ hours, plus 6 hours marinating

has video

WHY THIS RECIPE WORKS

Consisting of two bone-in pork loin roasts tied together in a round, a crown roast offers plenty of meat for a holiday crowd and a dramatic presentation, but its unique shape presents serious challenges to even cooking. The standard method ...

This is a members' feature.