Crown Roast of Pork with Chestnut-Rye Stuffing
Recipe GLPR12b504301c6737
An elegant centerpiece featuring two tied pork racks arranged in a crown shape, seasoned with garlic, sage, and bright orange zest, then roasted until golden and succulent. The crown is filled with a savory chestnut and rye bread stuffing, creating an impressive presentation perfect for a festive dinner. Serves 16.
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Ingredients
8 chops (2 racks) Two 8-chop pork racks, about 4 pounds each
to taste Coarse salt
to taste Freshly ground black pepper
2 tablespoons Minced garlic
2 tablespoons (packed) Fresh sage, finely chopped, plus sprigs for garnish
1 fruit Grated zest of 1 orange
as needed Fresh orange juice, reserved from zesting
1 tablespoon Extra-virgin olive oil
as needed Kumquats or small citrus fruits, halved, for garnish (optional)
Directions
Preheat your oven to 375°F (190°C). Prepare a roasting pan with a rack. Have kitchen twine ready for tying the pork racks.
Pat both pork racks dry with paper towels. Inspect the racks and trim any excess fat, leaving a thin layer for flavor.
In a small bowl, combine minced garlic, chopped sage, grated orange zest, extra-virgin olive oil, and a generous pinch each of coarse salt and freshly ground black pepper to form a paste.
Rub the garlic-sage paste all over the surface of both pork racks, working it between the ribs and into any crevices. Season any exposed meat with additional salt and pepper.
Position the first pork rack on the roasting pan with the rib bones pointing upward and the meat side facing outward, forming the beginning of a crown shape.
Position the second pork rack alongside the first, interlocking the rib bones to create a connected crown. Use kitchen twine to carefully tie the two racks together where they meet, securing them firmly to maintain the crown shape.
Place the crown roast in the preheated oven on the center rack. Roast for approximately 2 hours and 45 minutes, or until a meat thermometer inserted into the thickest part of the meat (away from bone) reads 145°F (63°C).
Once every 30 minutes, baste the roast with the pan juices and reserved orange juice to keep the meat moist and develop a beautiful glaze.
When the pork reaches the target temperature, carefully remove it from the oven and transfer the roast to a cutting board or large serving platter. Let it rest for 15 minutes before carving.
Remove the twine carefully and garnish the crown roast with fresh sage sprigs and halved kumquats or other small citrus fruits if desired. Present the crown to your guests, then carve between the ribs to serve individual chops.
