Crown Roast of Pork

Crown Roast Of Pork

Ingredients

Crown Roast

• 2 8-Bone pork loin roast, frenched
• Wood chunks for smoking, preferably apple and/or cherry

Dijon And Herbs Wet Rub

• 1 cup - Olive oil
• ¾ cup - Fresh parsley
• ¼ cup - Fresh thyme
• ¼ cup - Fresh sage, chopped
• 2 tbsp - Whole grain dijon mustard
• 2 Garlic clove, minced
• 2 tsp - Lemon zest
• 2 tbsp - Salt
• 1 tbsp - Black pepper

Stuffing

• 2 tbsp - Butter
• 6 Strips of bacon, miced
• 4 Shallots, diced
• 4 Celery stalks, diced
• 1 ½ lb - Ground pork
• 2 tbsp - Chili powder
• 1 Garlic clove, minced
• 1 tsp - Fresh thyme
• ½ tsp - Black pepper
• 2 cup - Chicken broth
• 8 cup - Dry bread cubes

Brown Sugar Rosemary Glaze

• ½ cup - Butter
• ½ cup - Brown sugar
• ¼ cup - Worcestershire sauce
• 1 Sprig of rosemary
• 1 tbsp - Lemon juice
• ½ tsp - Salt
• ½ tsp - Black pepper

Additional Equipment

• Wireless meat thermometer
• Butcher twine

Preparation

1. Preheat your grill to 325°F;
2. Place both pork loin fat side down on your butcher block and make 1 inch deep cuts between each ribs – making sure to not cut all the way through;
3. In a food processor, blend all of the Dijon And Herbs Wet Rub ingredients together until it becomes a liquid paste then brush of every surface of the crown roast;
4. In a saucepan, whisk in all Brown Sugar And Rosemary Glaze ingredients and bring to a boil for 2 minutes;

Place the crown roast in your grill for indirect and toss a few wood chunks onto hot coals for smoking; If you are using a wireless meat thermometer, insert one of its probe in the deepest section of the roast without touching the bones; Cook until the internal temperature of the roast reaches 145°F; Brush the roast every 30 minutes with the glaze;

1. While the crown roast is cooking, make the stuffing: sauté the bacon, shallots and celery seed with 2 tbsp of butter in a large skillet for 5 minutes then add the ground pork, chili powder, thyme, pepper and garlic and cook for another 15 minutes; add the chicken broth and bring to a boil for 5 minutes; Transfer into a large bowl and mix with the dry bread cubes;
2. Once the crown roast has reached his targeted temperature, remove from your grill and let rest at room temperature for 20 minutes; Pour the stuffing inside the roast and serve.