Title: Crown Roast of Pork
Categories: Pork Blank
Yield: 1 Roast

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Allow 2 ribs per person.

Preheat the oven to 450. Protect the ends of the bones by covering with aluminum foil. Immediately after putting the roast in the oven decrease the temp to 325. Roast for about 25 min per pound or until the internal temperature reaches 155 degrees F as measured with a meat thermometer. [Older recipes called for a 350 oven, 45 min per pound and a 185 deg internal temp. but 155 is sufficient to kill tricinosis and the roast will not be dried out.]

An hour before the roast is finished, remove it from the oven briefly and fill the center with a dressing such as sausage, apple & onion or savory rice. Return the roast to the oven.

You can make pan gravy possibly enriched with port and brandy. The brandy can be flamed for an elegant presentation. Good garnishes are glazed onions, baked cinnamon apples or broiled peaches or apricots all on a bed of watercress. An excellant accompliment is pan roasted potatoes or garlic mashed potatoes. Other recommended vegetables are apple sauce, sauerkraut, brussel sprouts or leeks braised in butter or glazed turnips.

Culled from a variety of sources. Jim Weller.

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