Crown Rack of Pork

Phatch, I think it would brine really well.

I have copied a link (not the greatest clarity)for the procedure.
Hope it help.

YouTube - Creating a Crown Roast

 

Wrong thread.

 

Mediterranean Marinade ( a Cypriot marinade.... )


2 cups of Olive oil
1 cup of fresh Lemon Juice
½ cup of Red Wine
1/3 cup Sun dried Tomato
3 Tbsp chopped Oregano
3 Tbsp minced Garlic
1 Tbsp Honey
½ tsp salt
1 tsp ground fresh pepper
¼ ground coriander
¼ ground cumin


Mix all the ingredients in a food processor except the oil. When mixed slowely add the oil.




A thought.....

 

I do not know what you have decided for cooking technique ? As far as sauces go,


Cider and Apple Cream Sauce with glazed apple rings


Sauce Veloute “au porc” (using your drippings)


Creamy Madeira Sauce


Sauce Espagnole


Sauce Bigarade (can be used for pork, done it many times, not just chicken or duck)


If you have children that enjoy flavors of citrus , you can always use all that you have mentioned and fold in 3 tablespoons of marmalade, grated ginger with a small amount of finely sliced shallots.


Pork roast with Cider Sauce (and raisins) Pork pairs so well with almost any fruit.

Mushrooms and white wine sauce

A thought.....

You should know me well enough that given enough time I can also come up with a sauce with ......maybe chocolate and white port , shallot , chanterelles and.....but I would never ....its going to hurt when I click " Submit Reply", but here goes....

 

Phatch,

Petals cider & apple cream would be very nice. Classic Normandy. You can use your drippings/stock to add depth and a touch of Calvados ( or apple jack) would be great. This depends on how your going to brine/marinade of course.

 

What you're really asking about is dressing and sauce. The crown roast itself is fairly constant. From a technique standpoint, it's very likely the dressing will be relatively easy. While you can go nuts making a complicated sauce, considering the nature of the party (one you attend as well as cook for), it's probably best to keep the sauce relatively simple and as much make-ahead as possible.

There are any number of possibilities, including Chef Petal's suggestions of course.

Is there some preferred direction in which you'd like to go? Sausage dressing? Figs and fruit? Apples? You name it. Not a problem.

Brining can be a bit problematic on pieces of pork that size (bone-in loins) -- not that it can't be done, but the timing can be a bit tricky. Injecting is another possibility you might want to think about. It's not much help, but if it were my crown roast I could go either way.

I'd definitely think about smoking the roast for a little while, then moving it indoors to finish cooking.

If you don't wrap the bones with foil, they'll char during the cook. I think though, that modern and best presentation is to allow for that. Creamy-white bones with frilly "panties," are a bit fussy and old-school. But, it's your call not mine. One way or the other, it's something to plan. Speaking of which, after the bones are frenched (whether it's by you or your butcher), you'll want to burnish them with the edge of a metal or the back of a knife -- to make sure they're absolutely clean.

Let us know how your thinking progresses. If you want a completely written out recipe for roast, dressing and/or sauce, knowing what you want would make a big difference.

Man hugs,
BDL

 

I've never made a crown roast before, but I often make pork prime rib, it's every bit as succulent and delicious as its beef counterpart. The meat is so tender it rarely needs fussing with or oversaucing.

I make a simple wet rub with olive oil, lemon, mustard, garlic paste, and thyme. For the pan sauce I would use chicken stock and stay with a lemony garlic theme. Often I roast potatoes alongside it in the pan juices. Serve with a bitter salad like endive or escarole with pears and pecans.

Mmmmmm, pork.

 

Just be careful and taste the pan juices if you plan to use them to make a sauce. Brined meats can throw off a lot of the salt they absorbed during brining, and then the juices are too salty to use.

The blog you linked to took forever to come up, so I gave up. Did you use red zaatar (ground sumac, very tart) or green (wild marjoram plus other stuff, very herby)?

 

If you are not going to stuff it put an empty 10 can in center so it holds shape. Wraap each frenched bone ()if you french it)with a piece of foil to keep clean and color contrast.Cook on a rack so it cooks under-neith and does not stick to pan. don't forget apple sauce.