READY IN: 3hrs 15mins


  • 2tablespoonssage, finely chopped
  • 2tablespoonsrosemary, finely chopped
  • 2tablespoonsthyme leaves, finely chopped
  • 4largegarlic cloves, pressed
  • 4tablespoonsolive oil, divided(or as needed)
  • 9lbs crown pork roast (rib ends frenched)
  • 1tablespoonsea salt (to taste)
  • 1tablespoonblack pepper (to taste)
  • 5 12 cupslow sodium chicken broth, divided
  • 3cupspan drippings
  • 12 cupapple liqueur
  • 12 teaspoonsea salt, to taste
  • 12 teaspoonblack pepper, to taste
  • 14 cupheavy cream
  • 2teaspoonsraw sugar
  • 1tablespooncornstarch (mixed with 1/2 cup cold water)

    Serving Size: 1 (698) g

    Servings Per Recipe:8

    Calories: 775.6

    Calories from Fat 266 g 34 %

    Total Fat 29.6 g 45 %

    Saturated Fat 8.6 g 43 %

    Cholesterol 362.3 mg 120 %

    Sodium 1366.7 mg 56 %

    Total Carbohydrate5.9 g 1 %

    Dietary Fiber 0.7 g 2 %

    Sugars 1.3 g 5 %

    Protein 116 g 231 %


  • ROAST of PORK:
  • Let the crown roast of pork reach room temperature, about 45 minutes.
  • In a mixing bowl, combine all the fresh herbs and garlic; stir well. Add enough oil to moisten the rub so it sticks together; set aside.
  • Pour oil in clean hand and rub it on meat including the center of the roast. Apply the herb rub everywhere on the pork including the center of the crown, avoiding the bones (keep them clean). Place the crown on a rack sitting in a roasting pan before seasoning generously with ground sea salt and freshly ground black pepper, carefully tilting the meat to put some on the sides. Wrap each bone with foil making sure it’s tight to prevent it from falling during cooking. Pour in 4 cups of chicken broth and insert temperature probe.
  • Transfer to a 450ºF preheated oven and roast for 15 minutes before reducing the heat to 325ºF. Cook for 2:30 hours or until the internal temperature reaches 145ºF. During the cooking time, add about 1 ½ cups chicken broth to the roasting pan.
  • Remove from the heat and transfer the pork to a plate. Cover meat loosely with foil forming a tent and let it sit while making the gravy.
  • After the gravy is made, remove the foil covering the bones and replace with chop holders. Transfer the pork to a nice serving dish and fill the center of the crown with Saffron Rice Stuffing. Serves 8.
  • GRAVY:
  • Add pan drippings to a gravy separator. Pour juices in a medium saucepan over high heat. Add apple liqueur and season to taste with ground sea salt and freshly ground black pepper. Whisk until ingredients are well blended and bring the mixture to a boil. Reduce the heat to medium and simmer until the sauce has reduced by half.
  • Add heavy cream and raw sugar; whisk well again. Pour in the cornstarch mixture and whisk until the sauce thickens, about 45 seconds. Reduce the heat to low and keep it warm until needed.
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