Equipment
* optional
Ingredients
Pork
- 3500 g pork crown roast, frenched and tied, 10 to 12 ribs
Herb and Lemon Paste
- 6 garlic, peeled
- 15 g fresh rosemary, leaves only
- 15 g fresh thyme, leaves only
- 10 g fresh sage, leaves only
- 2 lemon, zested
- 60 ml olive oil
- 30 g kosher salt
- 10 g black pepper, freshly cracked
- 5 g fennel seeds
- 5 g coriander seeds
Nutrition (per serving)
Method
Preheat the oven to 230C/450F. Position the oven rack in the lower third to accommodate the height of the tall crown roast.
In a dry small skillet over medium heat, toast the fennel and coriander seeds for 2 minutes until very fragrant. Transfer the seeds to a mortar and pestle or spice grinder and crush them to a fine powder.
Combine the crushed toasted spices, peeled garlic, rosemary leaves, thyme leaves, sage leaves, lemon zest, kosher salt, black pepper, and olive oil in a food processor. Blend until the mixture forms a thick, cohesive paste.
Thoroughly pat the pork crown roast dry with paper towels. Removing surface moisture ensures the herb paste adheres properly and promotes a superior browned crust during roasting.
Rub the aromatic herb and lemon paste generously all over the pork. Press it firmly into the meat, massage it into the crevices between the frenched ribs, and coat the inner center cavity.
Tightly wrap the exposed french-trimmed bone tips with small pieces of aluminum foil. This crucial step prevents the bare bones from burning and turning brittle during the prolonged roasting process.
Place the seasoned pork in a heavy roasting pan. Roast at 230C/450F for 15 minutes to initiate browning on the exterior and set the crust.
Reduce the oven temperature to 165C/325F. Continue roasting for approximately 2 hours. Monitor the meat diligently; it is done when an instant-read meat thermometer inserted into the thickest part of the meat, avoiding any bones, registers exactly 63C/145F for safe consumption.
Remove the roast from the oven. Carefully remove and discard the foil caps from the bones. Tent the entire roast loosely with fresh aluminum foil and let it rest undisturbed for 20 minutes to allow the natural juices to redistribute.
Transfer the rested crown roast to a decorative serving platter. To serve, use a sharp carving knife to slice downward between each rib bone, yielding thick, beautiful bone-in pork chops for each guest.
Chef's Notes
- Purchasing a pre-frenched and tied crown roast from a reputable butcher saves significant preparation time and ensures a professionally shaped centerpiece.
- For the crispiest exterior and deepest flavor penetration, salt the roast independently and leave it uncovered in the refrigerator overnight before applying the wet paste the next day.
- Do not rely solely on estimated roasting times for large pieces of meat. Variations in oven calibration and roast density make a high-quality probe thermometer essential for achieving juicy pork.
- Always remember that pork needs to reach 63C/145F internally for safe consumption, leaving a perfectly safe blush of pale pink in the center.
- Save any pan drippings rendered during the roasting process; they can be skimmed of excess fat and reduced with a splash of white wine to create a phenomenal quick jus.
Storage
Refrigerator: 4 days — Store leftover sliced pork in an airtight container. The bone may pierce standard plastic wrap or bags.
Freezer: 2 months — Remove the meat from the bones before freezing to save space and prevent freezer burn from punctured packaging.
Reheating: Gently reheat sliced pork in an oven at 150C/300F with a splash of broth or water until warmed through to prevent drying out.
