Sunday, January 10, 2010


What a week it has been. Heading back to your first full week of work after having been off for a few weeks is never easy, but the transition was made easier knowing I had the weekend to look forward to. We planned to have a post Christmas dinner party with our close group of friends for just this reason.

Ever since Brad saw Tyler Florence make a Crown Roast with Apple Pecan Stuffing, he's been itching for a reason to try his hand at it. He deemed this the perfect occasion and besides being quite the impressive centerpiece, it tasted absolutely delicious. We feasted on this along with gourmet mac n' cheese, an eggplant and red pepper terrine (photo below), delicious salad and homemade ice cream for dessert all homemade by our great friends. It was exactly what we needed this weekend.

Crown Roast

  • 1/2 bunch thyme, leaves only
  • 1/2 bunch fresh sage, leaves only
  • 2 cloves garlic, gently smashed and paper removed
  • kosher salt & freshly ground black pepper
  • olive oil
  • 10 pounds pork rib roast (12 to 14 ribs)

Preheat oven to 375. Set rack on the bottom third of the oven so the roast will fit completely inside.

In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup and combine with pestle.

Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape.

Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.

Fill the cavity with Apple Pecan Stuffing.

Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant read thermometer inserted near the bone should register 150 degrees when done. About 30-45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting.

eggplant & red pepper terrine made by Kimmie

Crown Roast & Stuffing recipes courtesy of Tyler Florence

1 comment:

Amanda said...

Oh my gosh, Sarah, what an impressive menu! Absolutely beautiful. Great table setting, too. You have some lucky friends!