Crown Roast of Pork with Couscous Dressing
December 2010
Makes: 16 servings
Prep: 40 mins
Roast: 2 hrs
- 4 cloves garlic, finely chopped
- 1/4cup chopped fresh rosemary
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 12 - 13 pound pork crown roast with about 16 ribs, chine bone removed and rib bones frenched
- 4 cups pomegranate juice
- 1 large onion, chopped
- 1/2 large fennel bulb, chopped
- 2 cups israeli couscous
- 1/2cup pecan pieces, toasted
- 1/2cup pomegranate seeds
- 1/2cup chopped flat-leaf parsley
- Position a rack in the lower third of the oven and preheat to 375 degrees . In a bowl, combine the garlic, 3 tablespoons rosemary, 1 tablespoon olive oil, 1 tablespoon salt and 1 1/2 teaspoons pepper. Coat the roast with the mixture. Place in a roasting pan and position an oven-safe meat thermometer in the thickest part of the roast, away from the bone. Cook, checking the temperature after 45 minutes, until it reaches 100 degrees , about 1 hour and 15 minutes.
- Meanwhile, in a saucepan, boil the pomegranate juice until reduced to a syrup, 30 to 40 minutes.
- Once the roast reaches 100 degrees , baste with the pomegranate glaze. Cook the roast, basting every 15 minutes with the glaze and the pan juices, until it reaches 135 degrees , about 45 minutes (the temperature will continue to rise). Transfer to a carving board and let rest for 30 minutes.
- Meanwhile, skim and discard the fat from the pan juices and stir in any leftover glaze.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, fennel and remaining 1 tablespoon rosemary. Cook until the vegetables are softened. Add the couscous and 2 1/2 cups water and bring to a simmer. Lower the heat, cover and cook until the liquid is absorbed, about 8 minutes; let sit, covered, for 10 minutes. Stir in the pecans, pomegranate seeds and parsley; season with salt and pepper.
- Carve the roast, adding any carving juices to the sauce. Serve with the stuffing.
Tip
- Careful ordering from an experienced butcher is key in getting a crown roast of pork that youre less likely to under or overcook. Be very specific about what you want, since the roasts can vary in size depending on how theyre trimmed and prepped.