*The maker of Chairman’s Reserve® Meats sponsored this post. All words and opinions are my own.
A crown roast of pork may be one of the most showstopping entrees I’ve had the pleasure of preparing in all my years of cooking and entertaining.
The best part about it, other than its elegant presentation, is its unexpected ease in preparation.
This Crown Roast of pork from the maker of Chairman’s Reserve® Meats made preparing and serving this entertaining masterpiece a breeze. All of the trimming has been done for you so you only need to make one incision to allow you to form a crown. Easy peasy.
I chose to make one small crown to serve a smaller group of people, but for a large gathering, two roasts can be tied together for a large and impressive crown roast. Chairman’s Reserve Meats are hand-selected for consistency, which is helpful in such a situation, aside from the superb quality found in each roast.
This herb-crusted Chairman’s Reserve Crown Roast of Pork is roasted in a bed of whole grapes, fennel, shallots, and whole garlic bulbs. Adding a bit of moscato wine to the pan helps to keep the roast moist as it cooks, and adds a sweet layer that pairs well with the licorice and herb notes.
This roast can be prepped up to two days ahead of time. I recommend pairing it with a starch of some sort, such as a potato or celeriac mash.
Make sure that the roast is very dry before coating with seasoning so that it sticks well when cooking. Excess moisture will cause those seasonings to slide right off.
This roast serves at least 8 people. If you would like to double the recipe and use two roasts to make your crown, you will need to add more time in the oven – the roast should read at least 140°F in the center before being removed from the oven.
Visit Chairman’s Reserve® Meats to find a location near you -the holidays are on their way and I can’t imagine a better dish to pencil into my menu plans 🙂 Happy Roasting!
Herb-crusted Crown Roast of Chairmans Reserve Pork + Roasted Grape, Fennel, & Shallot
Recipe type: Entree
Serves: serves 8
- ● One 8 rib rack Chairman's Reserve® Crown Roast of Pork
- ● Butcher’s Twine
- ● 2 tablespoons Extra virgin olive oil
- ● 1 tablespoon Brown Sugar
- ● 2 teaspoons Coarse ground pepper
- ● 1 tablespoon coarse Sea salt
- ● 2 tablespoons Fresh Thyme, chopped finely
- ● 1 tablespoon Fresh Oregano, chopped finely
- ● 2 cloves garlic, minced
- ● 2 bulbs Fennel, stems removed, thickly sliced
- ● 4 bunches Grapes (about 1 cup each)
- ● 12 shallots, skins removed, left whole
- ● 3 bulbs garlic, tops cut off
- ● 8 sprigs thyme
- ● ⅔ cup Moscato Wine
- ● ⅓ cup Chicken Broth
- ● olive oil, salt, and pepper, to taste
- Preheat the oven to 400 degrees Fahrenheit.
- Place the olive oil, brown sugar, ground pepper, sea salt, chopped thyme, chopped oregano, and minced garlic in a small mixing bowl and stir together until combined. Set aside.
- Place the prepared fennel, grape bunches, shallots, and garlic bulbs in the bottom of a roasting pan, spreading ingredients across evenly. Season with a hearty drizzle of olive oil and a sprinkle of salt and pepper.
- Remove the roast from its packaging and place on a cutting board. Pat dry.
- Make a 1 inch incision into the roast, about 2 inches below the end of the rib bones where they curve outward.
- Stand the roast up, so that the rib bones are pointing upwards. Bring each end together so that the roast forms a circle. Run a length of butcher’s twine across the outward incision and bring each end around to be tied together, holding the roast tightly in this circular crown shape.
- Place the tied roast on top of the prepared fruit and vegetable mixture in the roasting pan. 8. Coat the roast evenly in the oil and herb mixture.
- Pour the Moscato and chicken broth into the base of the roasting pan. Wrap each rib bone in tinfoil to prevent burning.
- Place the roasting pan into the preheated oven and roast for 30 minutes at 400°. After 30 minutes, reduce the heat to 325°F.
- Roast for an additional hour and 15-30 minutes, or until the roast registers an internal temperature of at least 140°F.
- remove roast from oven and let rest for 15 minutes.
- Slice roast into one rib sections and serve with the roasted grapes, fennel, shallot, and garlic. Potatoes or an additional starch are recommended for serving alongside this roast.