Crown Pork Roast with Mashed Potatoes; Recipe
The other day I was shopping for groceries when I saw this magnificent Crown Pork Roast at the meat counter of Fresh Market in Cincinnati. I was supposed to cook Smoked Bacon Wrapped Pork Tenderloin but when I saw this I couldn’t stop thinking about it. I’ve been wanting to do this for quite some time and I have an abundance of fresh herbs to use from my garden. About 19 years ago while camping in Mercer, Wisconsin My son’s mother (while pregnant with Chris) and I went for dinner at The Club 51 on Highway 51 that runs straight up the middle of the state. I’ve had many epic meals at Club 51 (one of many famed supper clubs in norther Wisconsin) but this one was truly amazing! Crown Pork Roast with Rosemary Crust. I can’t believe it has taken me so long to replicate this.
5-7 pound Crown Pork Roast bones Frenched
2 Large sprigs rosemary
2 Large handfuls fresh sage
6-7 cloves garlic
1/4 stick butter
2 tbsp olive oil
1 tsp cracked black pepper or more to taste
Preheat Oven to 225 degrees
Let Crown Pork Roast come to room temperature for 1-2 hours on your counter.
Tip: letting your roast come to room temperature allows it to cook more evenly without the center being under cooked.
Cut butter into small chunks and place into a food processor; add remaining ingredients except olive oil. Pulse until well chopped. Add olive oil by drizzling into the top until a loose paste forms. carefully spread the paste over the entire roast. The paste will stick to roast quite well.
Roast uncovered until internal temperature reaches 150-155 degrees. Insert meat thermometer into the round end of the thickest part of the roast. My roast took about 5 hours but I caution; we are cooking to internal temperature not time. When your roast reaches the desired temperature; place on a cutting board and cover with a large bowl or foil. Let rest 15-20 minutes before carving. I normally start my mashed potatoes when the roast is almost done.
The Gravy & Stock
After the roast went in, I started the stock for the gravy. The butcher gave me the bone trimmings after cutting my roast to order. You can use bouillon but I prefer homemade and I had five hours to let my gravy stock come together.
2 pounds pork trimmings with bones
2-3 carrots with skin cut up
1 large onion cut up
2-3 ribs celery cut in half
5-7 cloves smashed garlic
handful black peppercorns
handful fresh sage
1 large sprig rosemary
1 cup white wine (not too sweet)
Corn starch slurry with water. Follow directions on corn starch package for amounts based on how much liquid the stock yields.
Place all ingredients except wine and corn starch in a large pot or dutch oven. Bring to a boil then reduce heat and let simmer for the entire time the roast cooks. Add more hot water as needed to cover. When the roast is resting; drain the stock add wine salt and pepper as needed. Bring to a boil. Thicken with corn starch water mixture whisking as you add slowly. Make sure to keep mixing the corn starch and water so it doesn’t settle.
This recipe is based on my friend Jon Stiles’s recipe from his cookbook Cooking for Friends Vol. 2. I loved Jon’s recipe and tried it a little different. The ingredients are pretty much the same but the technique is a little different. I add more salt, garlic and pepper to mine but I add them to the cooking water and adjust for flavor after the potatoes are mashed. Jon uses fresh garlic and I used powdered. Jon told me once “don’t get too attached to fresh ingredients, powdered and dried spices are perfectly fine and have their place in the kitchen”.
5 pounds pealed Yukon Gold Potatoes. Do not substitute! Cut into chunks about 1/4 inch thick
Handful kosher salt
1 tbsp ground black pepper
3/4 -1 cup whole milk
2 sticks salted butter brought to room temperature and cut up
1 tbsp powdered garlic
Cover potatoes with cold water and add salt, pepper and powdered garlic. bring to a boil. Cook until tender but not mushy. Drain water and transfer to a mixing bowl. add butter and half of the milk. Mix on low speed until ingredients are incorporated then speed up. Taste; add more milk, salt, pepper and garlic as needed.
Carve roast one rib at a time. Plate and side with mashed potatoes and gravy.
I really wish Jon could have tasted this one… It was magnificent!