A crown roast of pork is a great holiday dish (or anytime you want a great pork roast). It’s easy to do, the presentation is great, and it’s easy on the wallet. We have discovered that the sage and other herb attributes of the Mad Max Turkey Rub really matches up well with pork and provides a fantastic seasoning to all your pork dishes.
6-rib bone-in loin roast***
One recipe of Catherine’s stuffing
1/2 bunch of parsley, chopped finely
1 1/2 Tbsp salt, more to taste
1/2 lb mini carrots, chopped
1/2 bunch of celery, chopped
3 large onions, diced
1 lb white bread
1 lb oatmeal bread
24 oz chicken broth (you might need more if the bread is thicker)
2 sticks of butter
- Take the roast and slice down between each rib to the chine bone, so that each individual chop is showing, yet still attached to the chine bone.
- Season the meat well with the Mad Max Turkey Rub, getting the rub on all exposed surfaces of the meat.
- To make the stuffing – melt butter in a skillet. Sauté all the vegetables, apples, herbs, seasoning and salt until soft. Rip the bread up into bite sized pieces, and in a large container, mix the vegetables with bread. Pour broth over the mixture until the bread is moist but not soggy.
- Place the roast in a pan so that it has a slight ‘curve’ to it. Take a heavy double sheet of aluminum foil and place it behind the roast so there is room to place the stuffing and it won’t spill out of the pan. If using a full crown roast, it should be tied into a circle and place the stuffing inside of the roast.
- Pour the stuffing mixture into the pan with the roast.
- Place into a 350°F oven, or in your Big Green Egg at 350°F indirect (grid over inverted plate setter).
- After the first 30 minutes, spoon the collecting juices from the bottom of the pan back over the stuffing for added flavor.
- Roast until meat at the deepest point reaches 140°F (this will only take an hour or so since you have sliced the meat into individual chops), and stuffing is browned on top.
- Serve the pork with the stuffing.
***For smaller serving use a 6-rib bone-in loin roast. For a larger group get a full crown roast of pork (you will have to get a butcher to prepare one for you, but it makes an elegant presentation). For this recipe we went with a 6-rib loin roast.