Crown Roast of Pork

Name: Crown Roast of Pork
Yield: makes 8 servings
Ingredients: One 7- to 8-pound crown roast of pork; 1 tablespoon lemon pepper seasoning, or 1 1/2 teaspoons freshly grated lemon zest and 1 1/2 teaspoons coarsely ground black pepper; 1 loosely packed tablespoon each of dried rosemary, dried thyme, dried sage; 1 bay leaf; 1 garlic clove

December 9, 2011

This is a festive roast for a holiday meal. Ask the butcher to prepare it so the chops can be cut into serving portions easily. Allow one to two chops per adult serving. Because the crown roast of pork is a very lean cut, it should be cooked to 160°F. It has a tendency to be oval rather than round because it is made from two pork loins trimmed and tied together. To improve the shape, I place a lightly oiled, heatproof glass jelly jar down into the center (described in step 3).

Recipe notes

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