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If you really want to WOW your family this Christmas, this dish will do it.  The crown looks awesome when done, it’s a great centerpiece for dinner table, it sure makes Christmas extra special…It’s worth all the trouble….promise! ;)  I only make this dish during Christmas, if I am lucky enough to find a crown in any of the supermarkets in our city, it seems I always get there too late.  So, I suggest make your purchase at least a week before if you plan to serve it for Christmas (just to be on the safe side),  store it in the freezer until it’s time to prepare this jewel of a meal.  Also, make sure you buy a crown just big enough to fit inside your oven or broiler. Here is the recipe: You can skip the stuffing if you don’t like it; you may replace it with roasted veggies of your choice on the side.

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crown pork roast, 8-9 lbs
salt
pepper
a tbsp. of dried herbs like thyme, sage or rosemary
Stuffing
3 tablespoons butter
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup peeled, cored and chopped tart apple
1/2 cup fresh bread crumbs
1 pound ground pork
1/2 pound pork sausage
1/2 cup chopped parsley
1/2 teaspoon dried sage
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
You will also need an empty tin can that will fit inside the center of the crown (cleaned and with label removed)

Take the crown out fromthe freezer and thaw the crown completely before roasting if bought in advance.

Pre-heat oven to 325°F (160°C).

Season the crown roast with salt and pepper, and herb (any one of the listed above or combination of all).  Place roast on a roasting tray, or on a roasting rack. Wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.  Position tin can into centre of roast. ( this can will circulate hot air around the crown for even and faster cooking, it will also preserve the shape of the crown ) If you want to roast vegetables, cut them in chunks, season it with salt and pepper and coat with olive oil then add them to the roasting tray.

If making, prepare the stuffing: Melt butter in a large skillet over medium heat. Add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (note: to taste the stuffing, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary). Transfer the prepared stuffing into a baking dish; cover it with foil.

Roast both pork and stuffing until pork has reached an internal temperature of 160°F (70°C) on a meat thermometer. Depending on the diameter of the pork loin, this will take from 1 1/4 to 1 3/4 hours. (note: 30 minutes before pork is done, remove the foil from the stuffing and the crown tips to allow them to brown.) If roasting alongside, turn vegetables occasionally to prevent them from browning and drying.

W hen done, carefully transfer the crown to a large, platter, you may put paper frills on the tips of the roast to make it pretty. . Let the crown rest for about 10 minutes before carving and serving.

To Carve Crown: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops.

Have a Yummylicious    Christmas!