They are wonderful. I have made one several times. The meat when cut will be a huge tender pork chop. They are so simple to make also.
Crown Roast of Pork
4-3/4 lb. crown pork roast
1 tsp. salt
1/4 tsp. pepper
2 Tbs. flour
Mix the above and rub meat with it
Insert meat thermometer into center of fleshy part of meat, away from fat and bone. Place roast in a shallow roasting pan without a rack. Roast for one hour and 15 minutes.
Meanwhile, make the stuffing of your choice. Remove roast from oven and spoon stuffing lightly into center cavity, mounding it. Cover stuffing with 10" square of foil.
Return roast to oven and roast 1 hour and 25 minutes or until meat thermometer registers 185. Place roast on a heated platter. Keep warm while making gravy.
I don't usually cook my roast all the way to 185, but to about 170.
I love this meal. Good luck making your little paper tops for the bones.
Sherry

Thanks SHeshebop. Can you recommend any side dishes? I was thinking garlic mashed or roasted root vegetables with a broccoli casserole. Salad will be spinach, orange mandarin, candied almonds with raspberry vinagarette. Dessert is steamed pudding and white chocolate raspberry cheesecake. Do you make a gravy with this, serve cranberry sauce?

I have made them in the past, huge WOW! factor with dinner guests, but actually pretty easy to make. The meat is tender.

When you go to pick it up, be sure the butcher has dressed it (tied the roast into a crown and removed the meat from the rib bone edges). Before roasting, be sure to wrap the bone ends with foilto prevent them from getting overly black. (Put the paper hats on after the roast is out of the oven).

You can use any of a hundred dry-rubs or marinades. Anything that would be good on a pork tenderloin will be good on a crown roast. When you take the crown roast out, let it sit for 15-20 minutes to allow the juices to distribute inside the roast.

I bake my stuffing separately and then stuff the center of the crown before taking it to the table. This is mostly because the roast takes a long time to cook and stuffing it makes it take even longer.

I don't think you need a side dish recommendation. Sounds like you have it covered. I do NOT make gravy since I don't serve it with mashed potatoes. Come to think of it, you probably do not need to rub flour onto the meat if you are not making gravy.
I don't serve cranberry sauce with it because I try to steer away from traditional Thanksgivingy type meals when I make it. If you want to stick to some traditions, go with the cranberry sauce, or make cranberry Jezebel.

Cranberry Jezebel
1 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 (12 oz) bag fresh or frozen cranberries
3 tblsps prepared horseradish
1 tblsp Dijon mustard
Garnish: fresh mint sprigs

Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp.

Stir in horseradish and mustard; cover and chill. Garnish, if desired. Serve with beef or pork; or spoon over cream cheese, and serve with crackers. Yield: 2 1/2 cups

Have fun. Send me a piece of that pork. I just love it!
Sherry

Cookie, you did get a deal on that roast, my butcher would want double that!

A well cooked ( ie cooked well not well done!! LOL) pork rib roast is so delicious and not at all tough, unless you over cook it of course.

I use this recipe for a crown rib or a rib roast. If doing a crown I just make my usual stuffing. The "gravy" from this recipe is excellent and is wonderful with garlic mashed potatoes.

Pork With Herb Crust

Serve with Garlic Parmesan mashed potatoes and green beans

2 (3- to 4-pound) racks of pork
3 tablespoons olive oil
1 1/2 Tsp salt
7 garlic cloves minced
1/3 Cup fresh basil Chopped
1/3 Cup fresh thyme Chopped
1/3 Cup fresh parsley Chopped
2 Tbl pepper Coarsely Ground
1 1/4 Cup butter (or margarine)cut up
1/3 cup all-purpose flour
2 Can chicken broth
1 Tbl tomato paste
2 Tbl fresh sage Chopped
1/4 Tsp pepper

Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning.

Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150max, I prefer 140-145 !

Transfer pork to a serving tray. Cover and let rest while making sauce (even if you don't make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts.
Whisk in flour until smooth. Cook, whisking constantly, until caramel coloured. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly.Serve with 'pork. Garnish, if desired. Yield: 8 servings.~

Cookie: Is this something like the Crown roast of Chicken Legs,
that I Posted in the WFD # 257 . I shook everyone up!!!
Lou

Mmmm, that would hold a lot of stuffing! It's cute actually, once you put the little frilly things on the bones. Google an image. Sorry, don't know how to link.

Here's some pictures of Crown Pork Roast and they all look delicious!

The 1st 1 is a mini crown pork roast. The 2nd 1 is a double crown pork roast. And the 3rd is a Guard of Honor Crown Pork Roast and I found a better picture of the Guard of Honor.

{{!gwi}}

{{!gwi}}

Might be fun to do a Pork Virtual Dinner.

Michelle