Equipment
* optional
Ingredients
The Roast
- 3500 g bone-in pork loin rib roast, frenched, chined, and tied into a crown
Herb Mustard Rub
- 8 garlic, minced
- 15 g fresh rosemary, leaves picked and finely chopped
- 10 g fresh thyme, leaves picked and lightly chopped
- 60 g dijon mustard
- 45 ml olive oil
- 30 g kosher salt
- 10 g black pepper, freshly cracked
Roasting Bed
- 2 yellow onion, roughly chopped
- 3 carrot, roughly chopped
- 475 ml chicken broth, low-sodium
Nutrition (per serving)
Method
Remove the pork from the refrigerator and allow it to sit at room temperature for 1 hour. This takes the chill off the meat, ensuring more even cooking.
Preheat the oven to 190°C/375°F. Arrange an oven rack in the lower third of the oven so the tall crown roast will fit without touching the top heating element.
In a small mixing bowl, combine the minced garlic, chopped rosemary, thyme, Dijon mustard, olive oil, salt, and black pepper. Stir until it forms a thick, cohesive paste.
Pat the pork roast completely dry with paper towels. Rub the herb paste generously over all surfaces, pushing it thoroughly into the crevices between the ribs. Wash hands and any surfaces immediately after handling the raw pork to prevent cross-contamination.
Tear small squares of aluminum foil and tightly wrap the exposed tip of each rib bone. This prevents the delicate, meatless bones from burning and splintering during the long roasting time.
Scatter the chopped onions and carrots in the bottom of a heavy roasting pan. Place the prepared crown roast directly on top of the vegetables. Pour the chicken broth into the bottom of the pan around the vegetables.
Place the pan in the preheated oven and roast at 190°C/375°F for 20 minutes to initiate crust formation and browning.
Lower the oven temperature to 160°C/320°F. Continue roasting the pork for 1 hour and 30 minutes to 2 hours, rotating the pan halfway through.
Begin checking the temperature early to avoid overcooking. The roast is ready when a meat thermometer inserted into the thickest part of the meat, being careful not to touch any bone, registers 60°C/140°F. The temperature will continue to rise to a safe 63°C/145°F as it rests.
Carefully transfer the roast to a carving board. Tent loosely with aluminum foil and let rest for at least 30 minutes. Remove the foil caps from the bones, carve downward between the ribs into individual chops, and serve.
Chef's Notes
- Requesting your butcher to chine, french, and tie the roast into a crown will save you immense effort. Doing this at home requires a meat saw and specialized knowledge to execute properly.
- The center cavity of the crown is excellent for holding a simple bread stuffing or roasted potatoes. If adding stuffing, add it during the final 45 minutes of roasting and verify the stuffing reaches a safe 74C/165F before serving.
- Do not discard the vegetables and liquid at the bottom of the roasting pan. Skim off the excess fat, then puree the mixture or strain the liquid to create a deeply flavorful, ready-made jus.
- Pork loin benefits tremendously from a dry brine. For even better results, salt the roast 24 hours in advance and leave it uncovered in the refrigerator before applying the wet herb paste on roasting day.
Storage
Refrigerator: 4 days — Store in an airtight container. Slice into individual chops before storing for easier reheating.
Freezer: 2 months — Wrap individual cooked slices tightly in plastic wrap and aluminum foil to prevent freezer burn.
Reheating: Reheat gently in a 150C/300F oven wrapped in foil with a splash of broth to prevent drying out.
