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  • Anne's Crown Roast of Pork
    1. Step 1 of 2: Anne's Crown Roast of Pork

      Pork loin with around 13 ribs, slit with a knife between each bone. Brush with herb paste ( rosemary, sage, crushed red pepper, garlic ).

    2. Step 2 of 2: Anne's Crown Roast of Pork

      Apply the past on the inside then wrap the pork loin. Tie with a string and apply paste to the outside. Cook 30 min. at 450. Then turn oven down and cook slow for 2 1/2 hours

    1. Tip 1 of 2: Anne's Crown Roast of Pork

      When cutting the meat, cut close to the bones and not too deep. We just want a little more air between the meat/bones.

    2. Tip 2 of 2: Anne's Crown Roast of Pork

      Cover the bones with aluminum foil before cooking.

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Anne's Crown Roast of Pork

Pork
4 cloves garlic, smashed and finely chopped
1 bunch fresh rosemary, picked and finely chopped
1 bunch fresh sage, picked and finely chopped
1/2 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up
Kosher salt
Pear and Chestnut Stuffing, recipe follows

Pan Sauce
3 cloves garlic, smashed
2 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
1/2 fennel bulb, cut into 1/4-inch dice
8 cups chicken stock
2 cups dry white wine
2 bay leaves
Kosher salt

Chestnut and Pear Stuffing
Extra-virgin olive oil
8 ounces slab bacon, cut into 1/4-inch dice
4 ribs celery, cut into 1/4-inch dice
2 Spanish onions, cut into 1/4-inch dice
1/4 fennel bulb, cut into 1/4-inch dice
Kosher salt
4 sprigs rosemary, picked and finely chopped
3 cloves garlic, smashed and finely chopped
8 ounces peeled chestnuts, coarsely chopped
3/4 cup dried cranberries
4 Anjou pears, peeled and cut into 1/2-inch dice
2 cups dry white wine
12 cups cubed crustless, stale sourdough or peasant bread
4 cups chicken stock, warmed

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Secrets of a Restaurant Chef

Anne's Crown Roast of Pork

Anne shares her holiday piece de resistance recipe for crown roast of pork.

Anne's Crown Roast of Pork

Pork
4 cloves garlic, smashed and finely chopped
1 bunch fresh rosemary, picked and finely chopped
1 bunch fresh sage, picked and finely chopped
1/2 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up
Kosher salt
Pear and Chestnut Stuffing, recipe follows

Pan Sauce
3 cloves garlic, smashed
2 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
1/2 fennel bulb, cut into 1/4-inch dice
8 cups chicken stock
2 cups dry white wine
2 bay leaves
Kosher salt

Chestnut and Pear Stuffing
Extra-virgin olive oil
8 ounces slab bacon, cut into 1/4-inch dice
4 ribs celery, cut into 1/4-inch dice
2 Spanish onions, cut into 1/4-inch dice
1/4 fennel bulb, cut into 1/4-inch dice
Kosher salt
4 sprigs rosemary, picked and finely chopped
3 cloves garlic, smashed and finely chopped
8 ounces peeled chestnuts, coarsely chopped
3/4 cup dried cranberries
4 Anjou pears, peeled and cut into 1/2-inch dice
2 cups dry white wine
12 cups cubed crustless, stale sourdough or peasant bread
4 cups chicken stock, warmed