A crown roast of pork is an impressive dish that families typically reserve for holidays or other special occasions. The cook stands two racks of ribs on their edges and ties them together to form a circle. He removes all the meat and tendons on the less meaty end of the rib bones to create Frenching -- clean lines that resemble the segmented top of a royal crown.
Season the meat and fill the center opening with stuffing.
Place the roast in a preheated 450-degree oven for 10 minutes. Reduce the temperature to 325 degrees Fahrenheit.
Cook the roast for 20 to 25 minutes per pound. Insert a meat thermometer into a fleshy area of the roast to confirm doneness. The U.S. Food and Safety Inspection Service recommends an internal temperature of 160 degrees Fahrenheit for ideal food safety. Because the internal temperature will continue to rise even after you remove the meat from the oven, an internal reading of 150 to 155 F is adequate.
Place the cooked roast on a warm serving platter and cover it with foil. Allow the meat to rest for about 15 minutes before slicing.
For the juiciest, most flavorful meat, purchase a crown roast with its large layer of fat still intact, and don't trim it off until the meat is ready to carve.
Cover the stuffing and the bone tips of the roast with aluminum foil to prevent burning.
Speak to your butcher about the availability of this cut well in advance of your special occasion. It may be necessary to place a special order.