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Crown Roast of Pork

Cooks' Note

If you would like to give a grand dinner party, plan to serve this crown roast of pork. Be prepared for the admiring “oohs and ahhs” that will fill the air. Remember, cooking a large amount of food does not mean that you are obliged to eat large portions.

Recipe information

  • Yield

    serves 8, serving size: one pork chop and 1 tablespoon of apples

Ingredients

3 apples, peeled, cored, and cut into large dice
8 dried pitted prunes
1 tablespoon butter
1 teaspoon granulated garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
8 pounds pork ribs (have butcher fashion into crown roast)

Preparation

  1. Step 1

    Preheat the oven to 375°F.

    Step 2

    Sauté the apples and prunes in the butter in a skillet over low heat.

    Step 3

    After 3 minutes, remove the skillet from the heat and set the prunes aside in a separate dish. Let cool.

    Step 4

    Mix the garlic, thyme, oregano, salt, and pepper with the olive oil until you have a paste. Rub the paste into the meat.

    Step 5

    Place the meat in a shallow roasting pan and bake for 30 minutes.

    Step 6

    Reduce the oven temperature to 325°F and roast for 2 hours.

    Step 7

    Remove the roast from the oven once the internal temperature reads 165°F on a meat thermometer.

    Step 8

    Place 1 prune on each rib and return the meat to the oven for 20 minutes.

    Step 9

    Remove the meat from the oven, and put the rest of the cooled fruit into the center of the crown roast.

    Step 10

    Place 1 pork chop carved from the roast and 1 tablespoon of apples onto one plate for as many servings as necessary. Refrigerate the remainder.

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