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|
Place the crown roast in a roasting pan. 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.