PORK CROWN ROAST
The pork crown roast is formed using the rib section of the loin. The reason for its name is apparent because once tied in a circle, it resembles a crown. The center is usually filled with a stuffing before the roast is baked. Because of the elaborate presentation, a crown roast makes a perfect holiday or special occasion dinner.
- (2) 7-boned, frenched sections of pork loin
- ½ cup Dijon mustard
- 1 pound ground pork-sage sausage
- 8 cups quartered small white mushrooms
- 2 cups diced yellow onions
- 1 cup diced celery
- 1 cup peeled and diced Granny Smith apple
- 1 cup chicken stock
- 1 large egg, beaten
- 4 cups plain croutons
- Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C, adding a Roasting & Drip Pan between the convEGGtor and the grid.
- Watch the video to learn to work the pork loin sections into a crown.
- Using a basting brush, cover the crown roast, both inside and outside, with the mustard and set aside. Brown the sausage, mushrooms, onions, celery, and apple in a Dutch oven until caramelized. Using a slotted spoon, transfer the mixture to a medium bowl and let cool. Stir the chicken stock and the beaten egg together in a large bowl, add the croutons and continue to mix. Add the sausage mixture to the croutons and combine until all the ingredients are thoroughly blended.
- Put the stuffing in the center of the pork crown roast and cover the top of the roast with aluminum foil. Place the roast on the grid above the Roasting & Drip Pan and close the lid of the EGG. Cook for 1½ hours. Remove the foil, close the lid of the EGG, and cook for 30 to 45 minutes longer, until the internal temperature of the pork registers 145°F. Remove the roast from the heat and let rest for 15 minutes. Slice and serve.
Tip: For a nice brown color, spritz the roast with apple juice every 30 minutes while cooking.