- 2 whole Pork Loin Racks (Frenched – bones cleaned down)
Cider Glaze – Combine all the cider glaze ingredients in a pot minus the chopped rosemary. Simmer until the cider reduces to a ¼ of the original amount. Strain and then add in the chopped rosemary. Set aside to cool.
Stuffing – Simply combine all the ingredients in a large bowl, Season with salt, pepper and set aside until you are ready to stuff the pork crown.
- Lay the two racks down end to end with the meat down and the bones facing up.
- Using the butcher string and trussing needle. Gently put one stich at the top of the rack and one at the bottom. Once one side is secure roll the racks so the bones are stand up.
- Gently bend the pork racks to bring the two unattached ends together. The meat should be on the inside of the ring and the bones on the outside.
- Using the butcher string and needle again stitch the ends together. Place the Pork Crown gently in a roasting tray and then force the stuffing into the center of the ring.
- Preheat an oven to 350 degrees. Just before putting the roast into the oven brush the cider glaze over the roast, season with sea salt and pepper. Also pour 1 cup of water into the bottom of the roasting pan this will keep the roast moist and stop the dripping in the pan from burning.
- Once the roast is in the oven set a timer for every 15 minutes to continue to brush the roast with the cider glaze. Once the internal temperature reaches 160 degrees remove from the oven and allow resting for 8 to 10 minutes. After the crown roast has rested carve and serve.
Plus: Butcher String & Trussing Needle
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