Sending the warmest Christmas wishes to you and your family. May the good times and treasures of the present become the golden memories of tomorrow. Wish you lots of love, joy and happiness.
MERRY CHRISTMAS!!
Perfect Christmas Dinner Menu:
- Oysters on Ice with Shallots, Red Wine Vinegar, and Lemon – Appetizer
- Crown Roast of Pork with Pomegranate – Main Dish
- Poached Pears in Spicy Apple Wine – Side Dish
- Dark Chocolate Brandy & Cherry Cake – Dessert
Crown Roast of Pork with Pomegranate
(12 votes, average: 4.25 out of 5)
Loading...Ingredients
- two 8-chop racks of pork about 4 lb. each, or one crown of pork ordered from the butcher
- salt and freshly ground pepper
- 5-6 garlic cloves, minced
- 2 Tbsp. chopped fresh herbs (parsley, sage, thyme)
- orange zest from one orange
- 1 Tbsp. olive oil
- pomegranates and other citrus fruits, halved for garnish (optional)
- For the stuffing:
- 8 Tbsp. butter
- 3/4 cup chopped onions
- 4 cups soft bread crumbs
- 1/2 tsp thyme
- 1/3 cup chopped parsley
- 1 egg
- salt and freshly ground pepper
Instructions
Have the butcher prepare the crown with the bones Frenched and backbone removed.
Preheat the oven to 425F with rack in lower third. Place roast on a flat rack set in a roasting pan, season with salt. Stir together garlic, herbs, orange zest, olive oil and pepper; spread all over roast. Let stand 30 minutes to marinade.
Melt two tablespoons of butter in a skillet; sauté the onions about 5 minutes. Add the rest of the butter. Mix in the bread crumbs, thyme, parsley, egg, salt and pepper. Fill the center of the crown and cover the stuffing with aluminum foil. Cover the bone ends with foil or potato cubes.
Roast the crown for 30 minutes, then reduce the heat to 375F and roast until a thermometer inserted down between bones into thickest part of flesh reaches 140, about one hour. Transfer to a board and let it rest for 15 minutes.
After the crown roast has been rested, transfer to a serving tray. Remove the twine. garnish with fruits and fresh herbs. Use a carving knife to cut roast between each rib for individual chops. Serve with spiced poached pears.
Notes
Chop racks of pork for a crown roast aren't standard supermarket item, so order them several days ahead of time. If you are planning to put together the crown yourself, you may need the help of a menu planning tool like InHouse Manager or you could ask the butcher to remove the chine bone, trim excess fat, and french (clean) the bones. But you may order the whole crown and save some time to bake a chocolate cake-)
Crown roast of pork on a black background with fruits
13 Comments
Rosa's Yummy Yums
December 23, 2013 at 4:43 pmA fabulous menu. That roast pork looks amazing.
Merry Christmas and best wishes for 2014!
Cheers,
Rosa
HEAVEN CAN WAIT
December 23, 2013 at 5:40 pmI was wondering what the main course will look like in this fabulous menu. And here we are! Thank you for sharing your recipes and the amazing images that come with them.
Since my Christmas menu is already planned, I will make the pork roast for the New Year.
Wishing you fabulous Christmas and a very happy New Year! – Dominique
Eric Pepple
December 23, 2013 at 6:59 pmUmmm may I come to your dinner pleeaassee?? Haha that is amazing
Happy Blogging!
Happy Valley Chow
melangery
December 23, 2013 at 8:57 pmDear Eric, our house is open to all our friends! You are welcome!
rustykalna kuchnia
December 23, 2013 at 9:14 pmPhenomenal Pork in pomegranate 🙂
For You and Your family I wish lot of happy and unforgettable moments in the Christmas time 🙂
Agnes
Marsha Splenderosa
December 24, 2013 at 3:47 amYelena, this is art, pure art!
Merry Merry Christmas to you and your family. xx's
Te de Ternura
December 24, 2013 at 7:51 amQUERIDA YELENA..
Aparte de decir que tus FOTOGRAFÍAS son PRECIOSOS Y PERFECTAS…quiero desearte también unos días llenos de TERNURA y de ARMONÍA para ti y los tuyos.
TE ABRAZO FUERTE QUERIDA, SE FELIZ :))))
Angie Schneider
December 24, 2013 at 9:14 amA divine menu! And I love love those photos…very festive and beautiful.
Merry Christmas and a Happy New Year:)
Julia
December 24, 2013 at 8:01 pmYelena, I can always trust to find the most sophisticated and impressive dishes on your blog, especially for the holidays! Pinned! This dish is worthy of Martha Stewart type of creations, wow!
Meli
December 25, 2013 at 5:27 pmMarry Christmas, Yelena, wish you all the best for the coming year! Kisses
Anonymous
December 29, 2013 at 9:08 pmWhat a fantastic meal…there is no doubt that everyone left your table full and happy.
Criquette
December 24, 2021 at 2:33 am“Orange zest from one lemon”?? lol. So which one do you mean – orange or lemon zest?
Yelena Strokin
December 30, 2021 at 10:34 pmThats funny-)) Thank you for pointing out the mistake. In this recipe the orange zest would be better for my taste, but lemon zest would be also good, extra citrusy taste.