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A crown roast usually serves 12 -14 people (at least) so it’s a great choice for an elegant dinner party. It’s actually a rib roast or rack of pork, that has been “frenched” (meat scraped away to reveal the bone tips) and tied in a round “crown” shape. You will likely need to order your crown roast from a butcher or grocery store’s meat department in advance (but they may be on hand during the holiday season).
A handy guide is to count the bones on the Crown Roast, each will give a large serving of pork when sliced, and is an easy way to figure out how many people your Crown Roast will serve.
Small Roasts – under 7 lbs/3 kg: Roast uncovered for ½ – 1 hour. Remove from oven. Drain off any excess fat. Remove foil ball. Fill cavity with your favourite stuffing. Cover with foil to prevent drying. Roast for another 1 ½ hours or until meat thermometer reaches 155°F – 160°F (68°C – 71°C).
Medium Roasts – 7-9 lbs/3-4 kg: Roast uncovered for 1 ½ hours. Remove from oven. Drain off any excess fat. Remove foil ball. Fill cavity with your favourite stuffing. Cover with foil to prevent drying. Roast for another 1 ½ hours or until meat thermometer reaches 155°F – 160°F (68°C – 71°C).
Large Roasts – over 10 lbs/4.5 kg: Roast uncovered for 2 -2 ½ hours. Remove from oven. Drain off any excess fat. Remove foil ball. Fill cavity with your favourite stuffing. Cover with foil to prevent drying. Roast for another 1 ½ hours or until meat thermometer reaches 155°F – 160°F (68°C – 71°C).
A crown roast can be cooked on the BBQ grill as well.
Thank you to “Put Pork on Your Fork” for all the information. – See more at: http://www.passionforpork.com/cook-with-pork/cooking-handling-tips/preparing-a-crown-roast#sthash.luYhLRcd.dpuf