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Slow-roast crown of pork. (Moe Doiron/The Globe and Mail)
Slow-roast crown of pork. (Moe Doiron/The Globe and Mail)

Slow-roast crown of pork Add to ...

Crown roast of pork makes a spectacular holiday meal. The roast is a 14-rib piece of meat – a butcher will tie two rib racks end to end to produce the crown. Make sure the butcher frenches the bones (detaches the meat and fat) for you. I like to slow-roast the meat to keep it tender and juicy. I cook the stuffing separately because I’ve found that when I stuff the roast, it not only takes longer to cook but the meat and stuffing both suffer. (see recipe for Cranberry Stuffing). Make the gravy in the pan after roasting the pork. For a smaller group, just get one rack.

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  • Preparation time: 10 minutes
  • Cooking time: 2 1/2 hours
  • Ready time: 2 hours 40 minutes
  • Servings: 12


1 14-rib crown roast of pork

1 tablespoon fresh sage, chopped

1 tablespoon fresh tarragon, chopped

1 tablespoon cracked fennel seeds

1 tablespoon cracked pepper

1 teaspoon fresh ginger, grated

1 teaspoon orange rind, grated

1 tablespoon olive oil

Salt to taste


¼ cup red wine

1/2 cup pomegranate juice

1 1/2 cups chicken stock

1 tablespoon soy sauce

1 tablespoon pomegranate molasses


Preheat oven to 450F.

Stand pork on a rack in a roasting pan. Combine sage, tarragon, fennel seeds, pepper, grated ginger, orange rind and oil and rub all over pork. Season with salt. Roast for 30 minutes, then reduce heat to 350F and roast for a further 1 ¾ to 2 hours or until just pink or an instant-read thermometer reads 160F. Remove roast from pan and let stand while making sauce.

Discard any fat from pan. Place pan over high heat, add wine and pomegranate juice and reduce until slightly thickened, about 4 to 5 minutes. Add chicken stock, soy and pomegranate molasses and boil another 3 to 4 minutes or until sauce coats the back of a spoon. Drizzle onto each pork chop.

Slice pork into chops and serve drizzled with sauce.

Suggested Wine Pairings

This is an ideal canvas for the It red of the season, Beaujolais. Yes, it's too early in Canada for Beaujolais Nouveau, exported from France each year in late November. But as my column in this section suggests (how's that for a plug?), you don't want to go there anyway. Serious Beaujolais is available now and goes by such names as Brouilly, Chenas, Fleurie, Morgon, Moulin-a-Vent and St. Amour. Can't find any of those? Try a Beaujolais-Villages. But you also can't go wrong with a pinot noir (a.k.a. red Burgundy) or Côtes-du-Rhône if you like red, or chardonnay if you like white. For Canadian Thanksgiving content, try a late-harvest vidal or late-harvest riesling. -Beppi Crosariol

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