Crown Roast of Pork with Couscous Dressing

Crown Roast of Pork with Couscous Dressing
  • Prep Time
  • 16Servings


  • 4 cloves garlic, finely chopped
  • 1/4 cup 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
  • 1/2 cup pecan pieces, toasted
  • 1/2 cup pomegranate seeds
  • 1/2 cup 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.