How to Cook a Pork Crown Roast
HOW TO COOK A PORK CROWN ROAST
Pork Crown roast should be dry roasted in the oven, uncovered and without liquid. Crown roasts can vary in size from 10 ribs up to 22 ribs. The number of ribs needed for your dinner is determined by allowing one and one half ribs for every guest. This will yield a serving size of one pork chop for light eaters and two for those that want to indulge. When carving the roast you slice between each bone. To help with the carving we have cut a notch between each bone so your knife will easily slice through.
Cooking a crown roast is not as hard as most new cooks think. A few rules, if followed, will yield a great tasting, juicy roast. First preheat your oven to 400 degrees. While the oven is heating place your roast, crown side up on a rack in a shallow roasting pan. To add flavor you may use your favorite rub on the roast like a black pepper and or garlic. We do not recommend using table salt as it will draw the moisture out of the meat. Place aluminum foil over the stuffing in the center of the roast, taking care not to cover the meat. When the oven reaches full temperature, place the roast in the center of the oven. After ten minutes, turn your oven temperature down to 325 degrees. This first ten minutes will allow the roast to sear (form a crust like exterior that will hold the moisture and flavor in the meat). Finish cooking the roast at the 325 degrees. The total cooking time should be between 22-27 minutes per pound, this includes the searing time at 400 degrees. When you have approximately one half hour left in cooking time uncover the stuffing. This allows the stuffing to brown. You do not have to do any thing else while the roast cooks, as a matter of fact this should be the only time you open the oven during cooking. Opening the oven during the cooking will affect the total time needed to finish the roast. When the meat is done place it on a warmed serving platter and cover it with aluminum foil, allow the meat to stand for ten to fifteen minutes before carving. The meat will continue to cook while sitting.
To help guarantee the meat is cooked to perfection a meat thermometer should be inserted in the center of the meat making sure not to place it next to the bone. Pork must be fully cooked. You should cook the center of the roast to between 165-170 degrees. Make sure to place the thermometer in between two of the rib bones, with the tip in the center of the pork loin meat. Place the thermometer in the meat before placing the roast in the oven, and have it face you so you can see it through the oven door without opening it.