Featured Recipe
Spiced Crown Pork Roast
By Kate
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A crown roast rubbed with a sharp savory blend, slow roasted for tender meat with crispy edges. Olive oil massage seals flavors, spices penetrate cracks. Finished with fingerling potatoes and onions roasted in pork’s natural drippings. Internal temp around 145 signals done. Resting before slicing locks juices. Uses smoked paprika and ground coriander instead of original herbs for deeper warmth. Cooking times adjusted slightly to capture optimum tenderness and crust texture. Practical tips on subbing rosemary with thyme, coarse salt with sea salt, and texture cues over timer reliance.
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Prep:
25 min
Cook:
Total:
Serves:
10 servings
pork
roast
main dish
American cuisine
holiday meal
Introduction
Big roast, bigger flavors. Crown cut catches heat differently. Searing first at high temp locks in juices, builds savory crust. Then lower oven lets meat cook through without drying. Rub isn’t just salt and pepper anymore—adding smoked paprika and ground coriander brings new layers in the caramelizing process, especially with that olive oil rub. Pillows of fingerlings and onions roast right in the pan juices, soaking up every essence. Resting time is non-negotiable; let the meat chill a bit so cuts hold. Good practice: trust your thermometer but also listen to the sounds—sizzle fades when oven’s right, aroma deepens as roast sings its done song. Got rosemary? Try thyme instead for subtler bite. Crust too sharp? Add less salt next round. Cast iron or heavy pan works best for collecting those pan bits. Don’t skimp on oil—helps crust, seals rub. Simple swaps for produce or equipment keep this versatile and kitchen-proof.
Ingredients
About the ingredients
Kosher salt is king, coarse enough to give texture but melts into personality on roast. Smoked paprika ups smoke without a smoker device, deeper hardiness than plain. Ground coriander is a quiet partner, citrus notes in savory territory. Thyme stands in for rosemary, less pine, more earthy. Garlic and onion powders add foundational umami without chunks. Fresh parsley keeps herbaceous bite alive. Olive oil massage critical—lubricates rub, helps it cling, aids crust browning. Fingerling potatoes work best for roasting shape and skin-meat ratio, alternatives like red or Yukon gold allowable but adjust roasting time. Yellow onions sweeten while roasting; shallots swap for gentler taste. Alternatives for oil: avocado, clarified butter suitable. Avoid dense oils that inhibit crust texture. Rub prep can be made in advance, refrigerated. Use instant-read thermometer for proper doneness, relying on texture and temp together. Resting meat locks in moisture. Butcher string must be removed after rest to make slicing safe and clean.
Method
Technique Tips
Starting hot is key—sizzle is audible and visual cue. This jumpstarts Maillard reaction—browning equals flavor. Massage pork with oil so rub sticks. Deep seasoning in nooks prevents bland spots. Cook at steady lower temp after initial blast to avoid surface burn before internal cook. Visual signs like golden crust and pulled-back bones help time progress. Test meat tactilely near bone; soft means raw, firm springy almost done. Add potatoes and onions midway—they need enough time to caramelize but not overcook dry. Toss in pan drippings, spices left from rub for layered flavor. Use instant-read temp at thickest points, multiple checks avoid guesswork. Final temp around 145 degrees for safety and juiciness. Tent with foil to rest; crucial for juices to redistribute, prevents dry slices. Remove string before carving, saves messy cuts. Pan juices make simple sauce—deglaze with wine or broth if desired. Timing flexible, visual and tactile signs preferred over strict clocks. Adjust rub ingredients for preference or availability. Efficient technique: prep rub ahead, oil ahead, use sharp knives, dry roast pans for best results.
Chef's Notes
- 💡 Start high heat. Do it! Sizzle is vital. Browning means flavor—Maillard reaction. Eye on crust; deeper color before lower temp.
- 💡 Rub it in. Deep seasoning is key. Spice mix goes everywhere. Cracks, nooks—don’t shy away. Texture and moisture matter. Locks taste.
- 💡 Oven time? Use feel over clock. Meat checks work. Firm but springy near bone means close. Sharp knife helps carve—gently around ribs.
- 💡 Potatoes and onions mid-cook. Toss in drippings. These soak up flavor. Watch them, soften, brown—that aroma fills room. Sweeten scent.
- 💡 Want alternatives? No problem here. Substitute thyme for rosemary. Use avocado oil if olive’s out. Fingerling swap with red potatoes—adjust timing.
Kitchen Wisdom
What if my pork roast is tough?
Check temp carefully. Too long on heat. Internal 145 degrees is target. Rest before slicing.
Can I prep rub ahead?
Yes, airtight in fridge. Keeps flavors. Fresh herbs are great but not necessary.
Leftovers?
Slice, store in fridge. Heat gently. Avoid drying. Broth helps stay juicy. Enjoy in sandwiches or salads.
What if my oven runs hot?
Adjust time, check visual signs. Color and texture will guide. Watch crust for dark edges.
