COMMENT:
The Crown Roast, or bone-in Pork Loin Roast, has always been the
choice in Creole kitchens as the table centerpiece during the holiday
season. It may be stuffed with everything from meat and fruit to
rice and vegetables. However, my favorite is the whole-kernel corn
and cornbread filling.
INGREDIENTS FOR ROAST:
- 1 (9-11 pound) crown roast of pork, rib ends frenched
- 1/4 cup garlic, minced
- 1/4 cup green onions, sliced
- 1 tbsp salt
- 1 1/2 tbsps black pepper
- granulated garlic to taste
- salt and pepper to taste
- 1/4 cup basil, chopped
- 1/4 cup thyme, chopped
- 1/4 cup sage, chopped
- cornbread stuffing (see recipe)
- 1 cup onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup apple, chopped
METHOD:
Preheat oven to 350 degrees F. If you are not familiar with the
Crown Roast, have your butcher french or clean the end of the rib
bones of any meat or sinew. You may also wish to ask the butcher
for a quick demonstration in tying the roast into the crown shape.
In a small mixing bowl, combine garlic, green onions, salt and black
pepper. Blend well. Using a paring knife, make 8-10 3/4-inch slits
into the loin and season generously with the mixture. Season the
roast inside and out with granulated garlic, salt and pepper and
remaining herbs. Tie the roast into the crown shape and place on
a large sheet of aluminum foil. Place into a baking pan with a 2-inch
lip. Fill the center of the roast with the shoepeg corn stuffing,
placing any excess into a corner of the roasting pan. Surround the
outside of the roast with onions, carrots, celery and apples. Fold
the aluminum foil up the side of the crown roast and over the rib
ends to cover loosely during the cooking process. The bone should
be protected well to keep from burning or turning overly brown while
baking. Place in middle of oven and cook for 2 hours. Open up foil
to brown roast and cook approximately 45 minutes longer or until
meat thermometer reaches 155-160 degrees F. A pan sauce may be made
from the drippings by allowing the pan to sit for 1 hour and skimming
the excess fat. Thicken the drippings slightly with 1 tbsp cornstarch. |
