Cut of Meat: 5L Pork Crown Roast- Order yours HERE!
Serves: 8-10
Prep Time: 20 minutes
Cook Time: 2 Hours

Ingredients:

• 1 (8-10 lb) pork crown roast (about 16 ribs)
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 cups chicken or vegetable broth (for basting)

For Garnish (optional):

• Fresh thyme sprigs
• Roasted apples or pears
• Roasted red onions

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the pork crown roast dry with paper towels.
3. In a small bowl, mix Dijon mustard, olive oil, rosemary, thyme, sage, salt, and black pepper.
4. Rub the mustard-herb mixture all over the outside of the roast, making sure to coat it evenly.
5. Place the roast in a large roasting pan with the rib bones facing up.
6. Pour 1 cup of broth into the bottom of the roasting pan.
7. Cover the tips of the bones with small pieces of aluminum foil to prevent burning.
8. Roast in the preheated oven for about 2 hours, basting every 30 minutes with additional broth, until the internal temperature reaches 145°F (63°C).
9. Remove the roast from the oven and let it rest for 15 minutes before carving.
10. Carefully remove the foil from the rib tips.
11. Garnish with fresh thyme sprigs, roasted apples or pears, and roasted onions for a festive presentation.

Also this is amazing with stuffing inside the middle of the roast.  Use your favorite stuffing or try our recipe below

Thanksgiving Stuffing

Ingredients:

• 1/2 cup unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 10 cups day-old bread, cubed (a mix of white and whole wheat works well)
• 1/2 cup chicken or vegetable broth (plus more if needed)

Instructions:

1. In a large skillet, melt butter over medium heat. Add the onion, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
2. Stir in the sage, thyme, and parsley, and season with salt and pepper.
3. In a large mixing bowl, combine the sautéed vegetables with the bread cubes.
4. Pour the broth over the bread mixture and toss gently to combine. Add more broth if the mixture seems dry, but be careful not to over-soak.
5. Pack the stuffing into the center of the pork crown roast before putting it in the oven.
6. Continue with the roasting instructions as above, allowing the stuffing to cook along with the roast.
7. Check the stuffing during roasting and add a bit more broth if it seems dry.
8. When the roast is ready and has rested, scoop out the stuffing to serve alongside the carved pork.