Cooking Instructions

 

1

Allow to come to room temperature for about 60 minutes prior to cooking.

2

Preheat oven to 450 degrees. Protect ends of bones by covering with aluminum foil. Rub outside with olive oil and desired seasoning (we recommend a paste of rosemary, garlic, salt and pepper) or generously rub with kosher salt and freshly ground black pepper. If stuffing is desired, place stuffing in the middle of the roast.

3

Place roast on a rack in roasting pan or on a cookie sheet. Roast at 450 until it starts to brown, 30 minutes. Reduce heat to 325 and roast about 16-18 minutes per lb. or approximately 2-2 1/2 hours or until an instant-read thermometer reads 140-143 degrees for medium pork, or 147-150 for medium well. Remove and cover with foil. Allow to rest for 15 minutes before carving. Remove twine and cut in between bones to create chops.

Ingredients

Directions

1

Allow to come to room temperature for about 60 minutes prior to cooking.

2

Preheat oven to 450 degrees. Protect ends of bones by covering with aluminum foil. Rub outside with olive oil and desired seasoning (we recommend a paste of rosemary, garlic, salt and pepper) or generously rub with kosher salt and freshly ground black pepper. If stuffing is desired, place stuffing in the middle of the roast.

3

Place roast on a rack in roasting pan or on a cookie sheet. Roast at 450 until it starts to brown, 30 minutes. Reduce heat to 325 and roast about 16-18 minutes per lb. or approximately 2-2 1/2 hours or until an instant-read thermometer reads 140-143 degrees for medium pork, or 147-150 for medium well. Remove and cover with foil. Allow to rest for 15 minutes before carving. Remove twine and cut in between bones to create chops.

Crown Pork Roast/Rack of Pork