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Christmas: Crown Roast of Pork

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"Not all of the dinners at which you play host should be casual. Sometimes you want to encourage a certain formality, to salute either a person or a holiday, or just to play dress up. That could just be me, but a crown roast of pork makes a stunning centerpiece for such a meal. (The knife work behind building one is a little complicated, so get your butcher to do it for you.) Cooking the roast is not difficult if you use little foil caps on the Frenched ends of the ribs to keep them from burning, and an oven-safe thermometer to keep an eye on the internal temperature of the meat. You'll want to pull the roast when the temperature hits 145° F. Do you want a dressing to serve in the center? (You do. A recipe follows on this page.) Cook it separately and then spoon it into the open cavity just before you serve the meal. Cooking a dressing within the walls of the meat slows down the cooking and, I think, diminishes the flavor. The result is the rare roast you will want to carve at the table and not in the kitchen."

List of Ingredients

â—¦ 2 tablespoons fresh thyme leaves
â—¦ 2 tablespoons fresh sage leaves
â—¦ 3 cloves garlic, peeled
â—¦ 1 tablespoon kosher salt
â—¦ 2 teaspoons freshly ground black pepper
â—¦ ¼ cup extra-virgin olive oil
â—¦ 1 crown rib roast of pork, 8 to 10 pounds
â—¦ Crown Roast Dressing (recipe follows)


Recipe

Combine the thyme, sage, garlic, salt, and pepper with a mortar and pestle or in a food processor, and pound or pulse to combine. Stream in the oil and pound or pulse to make a paste.

Massage the herb paste all over the meat, making sure to coat both the middle and the crevices between the ribs. Place the roast in a large roasting pan and allow to sit at room temperature for an hour or so.

Heat the oven to 450° F. Roast the pork for 20 minutes, then turn down the heat to 350° F and roast for 1 ½ to 2 hours longer, until the internal temperature of the meat, measured between the bones, registers 145° F. Let rest for 10 to 15 minutes before placing the meat on a warmed platter, adding dressing to the center of the roast, and taking it to the table.


Crown Roast Dressing:

This is a fairly rustic dressing for such an upscale cut of meat, but I like the way the apples and prunes (call them dried plums if you like!) highlight the sweetness of the pork.

â—¦ 10 slices good bread
â—¦ 6 tablespoons unsalted butter
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 medium yellow onion, peeled and diced
â—¦ 4 tart, sweet apples, such as Granny Smith, peeled, cored, and diced
â—¦ 1 cup pitted dried plums, chopped
â—¦ 3 tablespoons sage leaves, roughly chopped
â—¦ 4 cloves garlic, peeled and minced
â—¦ 3 tablespoons light brown sugar

Heat the oven to 325° F. Put half the bread into a food processor with 1 tablespoon of the butter, a good pinch of salt, and a grinding of pepper, and pulse until finely ground. Transfer to a rimmed baking sheet, then repeat the process with the remaining bread, 1 tablespoon butter, and some more salt and pepper. Transfer to the same baking sheet and spread the crumbs out evenly.

Place the baking sheet in the oven and cook until the crumbs are golden brown, about 15 minutes, stirring once or twice along the way. Remove the baking sheet from the oven and set aside.

Meanwhile, melt 2 tablespoons of the remaining butter in a large sauté pan set over medium-high heat. When the butter melts and foams, add the onion and apples to the pan along with a little salt and pepper and stir to combine. Cook until the onion has started to turn clear and the apples have softened, about 10 minutes. Add the dried plums, sage, garlic, and brown sugar, and stir to combine. Cook until fragrant, another couple of minutes. Stir the bread crumbs into the apples and onion and remove the pan from the heat.

Pour the dressing into a baking dish greased with 1 tablespoon butter. Cut the remaining tablespoon butter into small pieces and scatter over the top of the dressing. Bake until the top and sides are browned, 40 to 45 minutes.