Pork Crown Roast with Cranberry, Rosemary and Balsamic
Pork Crown Roast with Cranberry, Rosemary and Balsamic
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Pork Crown Roast with Cranberry, Rosemary and Balsamic

5 stars (45) Rate this recipe
Preparation
30 MIN
Cooking
1 H 40 MIN
Marinating
8 H
Servings
12
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Ingredients

Brine

Pork and Sauce

Preparation

Brine

  1. In a saucepan, bring 250 ml (1 cup) of water, the sugar, salt and pepper to a boil. Pour into a large 5 liter (20 cup) glass bowl or large pan and add the remaining water.
  2. Place the crown roast in the brine and refrigerate for 8 hours or overnight.

Pork and Sauce

  1. With the rack in the middle position, preheat the oven to 230 °C (450 °F).
  2. Drain and pat the meat dry.
  3. Brush the meat with the mustard and sprinkle with the rosemary.
  4. In a large ovenproof skillet, soften the onion and garlic in the oil. Season with salt and pepper. Deglaze with the vinegar. Add the broth and cranberry jelly. Add the crown to the pan. Bake for 30 minutes. Reduce the oven’s temperature to 170 °C (325 °F) and bake for 45 minutes to 1 hour or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F). If necessary, cover the bones with aluminum foil to prevent them from burning during cooking. Cover with foil and let stand for 15 minutes.
  5. Adjust the seasoning of the sauce and pour into a gravy boat.
  6. Present the crown on a bed of fresh rosemary.
  7. Serve with mashed potatoes or baby potatoes.

Note

Good to Know
Ask your butcher to prepare the crown for you and add that you want a defatted pork roast with cleaned bones and cut between each rib. It is best to order the crown in advance so that the butcher has time to prepare it.

Brining and all the crown and sauce preparation can be done in advance. Just put the crown roast in the oven about 1 hour 30 minutes before serving.

Comments

  1. Made Christmas 2018. The sauce tastes great, but the next time, I will prepare the sauce in advance and cook the pork separately. Done in the sauce, the meat braised, not roasted, leading to a less-than-ideal texture & I was disappointed. Also strain the sauce before serving. Otherwise, it was OK. I give it 2-1/2 stars with the recipe as written but would probably give it more stars the next time after making the changes mentioned. Note, it also takes a LOT longer to prep than 30 minutes!

  2. Loved it , my guests were impressed and the sauce is excellent!

  3. Simple, & excellent ! The gravy that is produce is out of this world. Will now try it with chicken. Thank you Ricardo.

  4. Absolutely delicious and so impressive when you are entertaining.

  5. Delicious! We stuffed the roast with a sausage cranberry dressing and served this to our dinner club. The gravy is amazing.

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