Crown Roast of Pork
A crown roast is formed by joining two center-rib roasts (rack of rib chops) in a circle with the bony rib ends standing up like the points of a crown.
Crown Roast (allow 3/4 - 1 lb per person)
Stuffing of your choice
Vera Jane's Extra-Virgin Olive Oil
Sauerkraut (1/2 lb per person)
fennel leaves (thinly sliced)
Place the crown roast in a roasting pan. Sit over top of a bed of sauerkraut mixed with thinly sliced fennel and chopped apples. Fill the center with stuffing, if desired, and cover the stuffing and rib tips with foil.
Coat the ribs with oil, and place the roast in a preheated 400°F oven for 15 minutes. Reduce the heat to 325°F and roast for an additional hour. Remove the foil and roast 30 minutes to 1 hour longer or until a meat thermometer (inserted in the thickest part of the roast, not touching the bone) registers 165°F. Cooking time will be influenced by the stuffing used — an uncooked sausage stuffing, for example, will increase the cooking time substantially. Let stand for 10 minutes before serving.
View DLM's Mike Schubert on Living Dayton discussing this great take on pork and sauerkraut.