Crown Roast of Pork with Pomegranate

Sending the warmest Christmas wishes to you and your family. May the good times and treasures of the present become the golden memories of tomorrow. Wish you lots of love, joy and happiness. 

MERRY CHRISTMAS!!

Perfect Christmas Dinner Menu

Oysters on Ice with Shallots, Red Wine Vinegar, and Lemon - Appetizer

Crown Roast of Pork with Pomegranate - Main Dish

Poached Pears in Spicy Apple Wine - Side Dish

Dark Chocolate Brandy & Cherry Cake - Dessert

Note: Chop racks of pork for a crown roast aren't standard supermarket item, so order them several days ahead of time. If you are planning to put together the crown yourself ask the butcher to remove the chine bone, trim excess fat, and french (clean) the bones. But you may order the whole crown and safe some time to bake a chocolate cake -)

Ingredients:

• two 8-chop racks of pork about 4 lb. each, or one crown of pork ordered from the butcher
• salt and freshly ground pepper
• 5-6 garlic cloves, minced
• 2 Tbsp. chopped fresh herbs (parsley, sage, thyme)
• orange zest from one lemon
• 1 Tbsp. olive oil
• pomegranates and other citrus fruits, halved for garnish (optional)

For the stuffing:

• 8 Tbsp. butter
• 3/4 cup chopped onions
• 4 cups soft bread crumbs
• 1/2 tsp thyme
• 1/3 cup chopped parsley
• 1 egg
• salt and freshly ground pepper

Directions:

Have the butcher prepare the crown with the bones Frenched and backbone removed.

Preheat the oven to 425F with rack in lower third. Place roast on a flat rack set in a roasting pan, season with salt. Stir together garlic, herbs, orange zest, olive oil and pepper; spread all over roast. Let stand 30 minutes to marinade.

Melt two tablespoons of butter in a skillet; sauté the onions about 5 minutes. Add the rest of the butter. Mix in the bread crumbs, thyme, parsley, egg, salt and pepper. Fill the center of the crown and cover the stuffing with aluminum foil. Cover the bone ends with foil or potato cubes.

Roast the crown for 30 minutes, then reduce the heat to 375F and roast until a thermometer inserted down between bones into thickest part of flesh reaches 140, about one hour. Transfer to a board and let it rest for 15 minutes.

After the crown roast has been rested, transfer to a serving tray. Remove the twine. garnish with fruits and fresh herbs. Use a carving knife to cut roast between each rib for individual chops. Serve with spiced poached pears.